Rustic Lentil Soup

READY IN 40 MINUTES

SERVES SIX TO EIGHT

This soup is as nourishing as it is comforting. It’s rich in prebiotic ingredients like lentils, leeks, and garlic—key foods that help fuel beneficial gut bacteria and support a healthy microbiome. Simmered in mineral-rich bone broth, it also helps soothe and strengthen the gut lining.

With a vibrant mix of colorful vegetables, this soup makes it easy to “eat the rainbow,” delivering a wide spectrum of phytonutrients that help protect, repair, and energize your cells. It’s a simple, whole-food way to support your body from the inside out.

INGREDIENTS

• 2 cups red lentils

• 3 tablespoons unrefined coconut oil

• 2 carrots, peeled & diced

• 2 celery ribs, diced

• 2 leeks, ends trimmed & diced

• 2 garlic cloves, peeled & minced

• 1 tablespoon curry powder

• 1 tablespoon dried thyme

• 1 teaspoon cumin

• 1 teaspoon salt

• 18 ounce can or jar crushed tomatoes

• 6 cups chicken Bone Broth

• 5 ounces Swiss chard, roughly chopped

  GARNISH

• ¼ cup chopped fresh cilantro

• crushed red pepper to taste

PREPARATION

1. Rinse lentils in a fine-mesh strainer. Check for and remove any damaged or discolored lentils. Rinse thoroughly under cool running water for about a minute.

2. Heat coconut oil in a Dutch oven on medium heat. Add carrots, celery, leeks, and garlic and sauté for 5 minutes.

3. Add curry powder, thyme, cumin, and salt and cook for a minute or until fragrant. 

4. Add tomatoes, Bone Broth, lentils and bring to a boil, reduce heat and simmer for about 20 minutes or until lentils are tender. 

5. Turn off heat and add in Swiss chard. Garnish with cilantro and crushed red pepper and enjoy! 

Yield 6-8

Author Stephanie Crabtree

Prep time

10 Min

Cook time

30 Min

Total time

40 Min

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Rustic Lentil Soup

This soup is as nourishing as it is comforting. It’s rich in prebiotic ingredients like lentils, leeks, and garlic—key foods that help fuel beneficial gut bacteria and support a healthy microbiome. Simmered in mineral-rich bone broth, it also helps soothe and strengthen the gut lining.

With a vibrant mix of colorful vegetables, this soup makes it easy to “eat the rainbow,” delivering a wide spectrum of phytonutrients that help protect, repair, and energize your cells. It’s a simple, whole-food way to support your body from the inside out.

Ingredients

• 2 cups red lentils
• 3 tablespoons unrefined coconut oil
• 2 carrots, peeled & diced
• 2 celery ribs, diced
• 2 leeks, ends trimmed & diced
• 2 garlic cloves, peeled & minced
• 1 tablespoon curry powder
• 1 tablespoon dried thyme
• 1 teaspoon cumin
• 1 teaspoon salt
• 18 ounce can or jar crushed tomatoes
• 6 cups chicken Bone Broth
• 5 ounces Swiss chard, roughly chopped

GARNISH

• ¼ cup chopped fresh cilantro
• crushed red pepper to taste

Instructions

1. Rinse lentils in a fine-mesh strainer. Check for and remove any damaged or discolored lentils. Rinse thoroughly under cool running water for about a minute.
2. Heat coconut oil in a Dutch oven on medium heat. Add carrots, celery, leeks, and garlic and sauté for 5 minutes.
3. Add curry powder, thyme, cumin, and salt and cook for a minute or until fragrant.
4. Add tomatoes, Bone Broth, lentils and bring to a boil, reduce heat and simmer for about 20 minutes or until lentils are tender.
5. Turn off heat and add in Swiss chard. Garnish with cilantro and crushed red pepper and enjoy!

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