Lentil Soup


  • 3 cups green lentils (soaked 2-3 hours)
  • 8 cups water
  • Sea salt
  • 2 TBSP olive oil
  • 1 large onion, chopped
  • vata churna
  • 3 stalks celery, chopped
  • 4 carrots, chopped
  • Sliced mushrooms
  • 3 cloves garlic, minced
  • 1 jar crushed tomatoes with juice
  • 1 jar chopped tomatoes with juice
  • Juice of 1/2 lemon
  • 1⁄2 cup sucanat
  • 2 TBSP red wine vinegar
  • Ground pepper


Place lentils in large pot with water and bring to boil.  Cover and simmer for 20 minutes. Add salt after cooking.

Meanwhile, heat the oil and cook veggies in vata churna until soft.

Add vegetables to lentils and stir to mix. Add tomatoes, lemon juice, sucanat, and vinegar.

Season with pepper. Bring to boil, reduce to simmer and cook uncovered until lentils are tender.The final cooking time is anywhere from 5-15 minutes depending on how soft and or thick you like your lentils and soup. 


Find high quality extra virgin olive oil here.

In South Central PA, you can find organic veggies here.

Vata Churna can be ordered from here.

Excellent culinary salts are available from here.

High quality salts, herbs, spices can be found here.

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