Lentil Soup

90 minutes


2 servings

I made this recipe last fall, so you may want to bookmark it and come back to it in a few months. Fall is the time of the year when you’ll be looking for something warm to satisfy your stomach. For me, that’s lentil soup. It’s healthy, delicious, and warming.



Adjust Servings
1 onion
1 cup celery
3 cloves of garlic
2 carrots
10.5 oz lentils 300 g
17 fl oz vegetable broth 500 ml
33.8 fl oz water 1 l
1 tbsp oregano
1 tbsp dried thyme
1 tbsp dried cummin
Salt and pepper
Ingredients for the Flatbread
10.5 oz whole wheat spelt flour 300 g
1 tsp salt
1 tbsp olive oil
Hot water


For the Soup
Start by sauteing the onion, celery, garlic, and carrots
Mark as complete
Add the can of diced tomatoes and green lentils along with the oregano, dried thyme, ground cumin, salt, and pepper to taste
Mark as complete
Add the vegetable broth and water. Simmer the soup until the lentil is soft and cook all the way through. I topped it with crispy bacon and spring onion
Mark as complete
For the Flatbread
In a bowl, add the whole wheat spelt flour, salt, olive oil, and hot water as needed to form a medium-soft dough
Mark as complete
Knead the dough and let it rest for about 30 minutes
Mark as complete
After 30 minutes, form a dough ball and roll it until it’s thin like tortillas
Mark as complete
Add the thin bread in a heated skillet with a touch of oil and cook until brown spots show for around 30-40 seconds per side
Mark as complete
Bon Appetit
Mark as complete

Leave a Reply

Your email address will not be published. Required fields are marked *