Intentional conversation about spiritual things
over really good food

Lentil Soup

2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1 cup chopped shiitake or baby bella mushrooms
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
1 cup crushed tomatoes
2 quarts vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise
2 cups fresh spinach 
2 cups chopped kale 
1 zucchini, chopped
Any other vegetables you want to add — this soup is a great way to sneak in extra veg 


1) Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery, mushrooms, and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.

2) Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine.

3) Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer for 20 minutes.

4) Add chopped spinach, kale, zucchini, and other veg.

5) Cover again and continue simmering until the lentils are tender, approximately 15 to 25 more minutes. You can use an immersion blender if you prefer a smooth texture, but I like the textures of all vegetables and whole lentils. Serve immediately.