Lentil Soup

A Few Words…

Over the years I’ve tried many different recipes for lentil soup. This one is a winner! This recipe is adapted from Terry Walters – author of Clean Food (fabulous cookbook!!!) My son Jarred loves this soup so much that he even eats it for breakfast-really! Now that the weather is changing I am positive that he’ll start asking me to make it for him- weekly!

If you’ve scrolled down the ingredient list, you’ll find kombu on it and you’re probably saying to yourself–what in the world is that??? Kombu is a type of edible seaweed and used extensively in Japanese cuisines as one of the three main ingredients needed to make dashi, a soup stock. It’s available in health food stores or in Asian grocery stores and it also keeps for a very long time. If you can’t find it or don’t want to use it in your soup, don’t worry about it. Make the soup without it and enjoy the hearty goodness. It also freezes well–if you have any leftover that is!

Lentil Soup

Print This Recipe Print This Recipe


  • 1 thumb-size piece kombu
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 3 stalks celery, diced
  • 3 carrots, diced
  • 1 - 796 ml can of San Marzano tomatoes, chopped
  • 1/4 cup red wine
  • 3 1/2 cups dried brown lentils
  • 10 cups water
  • 1 tablespoon brown rice vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon molasses
  • 1 tablespoon tamari
  • Sea salt and freshly ground black pepper and a touch of Sriracha sauce (optional)

Place a piece of kombu in a small bowl with hot water to cover and soak 10 minutes or until soft. Drain, chop finely and set aside.

In large soup pot over medium heat, sauté onion and garlic in olive oil until soft (about 3 minutes). Add celery and carrots and mix for about 2 minutes. Rinse the lentils and add to pot along with water, tomatoes and red wine. Add vinegar, syrup, molasses, tamari and kombu.

Stir, bring to a boil, then reduce the heat to low. Cover and simmer 2-3 hours. Adjust the seasonings and serve.