Lentil Soup

by | October 17, 2017

Lentil Soup


*note: All (or as many as possible) of my ingredients are organic.

  • 2 cups dry lentils
  • ½ cup spinach
  • 5-10 cherry tomatoes
  • 5 cups water (note: you may wish to modify slightly to your taste and desirable consistency)
  • 1-2 cups vegetable broth (note: you may wish to modify slightly to your taste and desirable
  • 1.5 medium to large carrots
  • ½-1 bell pepper
  • ¼ tsp cardamom
  • 1 tsp dried basil
  • ¼ tsp coriander
  • ¼ tsp salt (may modify to taste or exclude if problems with elevated blood pressure)
  • extra virgin olive oil
  • ½ cup chopped onion


  1. In a large pot, heat extra virgin olive oil on medium heat.
  2. Add chopped onions and cook, while stirring, for 1 minute.
  3. Add chopped bell peppers and chopped carrots.
  4. Stir for a few minutes and add a little water or vegetable broth, as needed.
  5. Add dry lentils, followed by the rest of the water and vegetable broth.
  6. Add chopped spinach and cherry tomato slices.
  7. Continue stirring and bring to a boil.
  8. Add cardamom, dried basil, coriander and salt and mix well.
  9. Reduce the heat and simmer for 1 hour, or longer, if needed.
  10. Let it cool for 10 minutes.


About the Author

Dr. Bojana

Dr. Bojana

Dr. Bojana (Boy•ana) Jankovic Weatherly is an award winning physician, double board certified in internal and integrative medicine. After completing internal medicine residency, she did a fellowship in integrative medicine, trained in functional medicine, nutrition and mindfulness. Her approach is rooted in evidence-based medicine that is personalized to each individual she works with.


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