Lentil Soup with Rosemary

Winnie Abramson, ND

By Winnie Abramson, ND

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It is often said that the secret of a great soup is great stock; this flavorful lentil soup with rosemary is no exception.

lentil soup | healthy green kitchen

After Thanksgiving, I used my turkey carcass to make a huge pot of turkey stock from which I was able to freeze about 15 quarts. Having homemade stock in the freezer is great for when I want to make soup. In this cold weather, it’s pretty often.

Making stock is quite simple. Here is how I make chicken stock (I made the turkey stock pretty much the same way). If you don’t have homemade stock on hand, use organic store bought chicken or vegetable stock (or you can use water, though the soup won’t be as rich).

I love lentils because they are high in protein and they cook so quickly; this easy lentil soup comes together in under an hour, and it makes a great appetizer, or a nice lunch or light dinner with crackers or a slice of homemade bread and a salad.

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lentil soup and bread

This post is linked to Fight Back Friday at Food Renegade…head over to see the rest of the real food submissions!

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Recipe for Lentil Soup

Servings: 6 servings


  • * 2 tablespoons olive oil
  • * 1 onion peeled and chopped
  • * 3 large garlic cloves peeled and minced
  • * 3 carrots preferably organic, cleaned and chopped
  • * 3 celery ribs preferably organic, chopped
  • * 6 cups stock I used defrosted homemade turkey stock; you could also use homemade or store bought chicken or vegetable stock, or use part stock and part water, or all water
  • * 2 cups green French lentils
  • * fresh rosemary from 1-2 sprigs
  • *2 Tb. apple cider or balsamic vinegar
  • * coarse sea salt


  • 1. Heat the oil in a large heavy soup pot. Add the onions and garlic and cook over medium-high heat for 5 minutes, until lightly browned and fragrant. Add the carrots and celery and cook for a few more minutes.
  • 2. Add the lentils, the stock, and the rosemary and bring to a boil. Reduce heat, cover, and simmer gently for 45-50 minutes, or until the lentils are very soft. If it is too thick at this point (I like it this way, but you might not), you can add more liquid and cook your soup a bit more. Add the vinegar, mix well, and season to taste with coarse sea salt before serving.

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