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Lentil Soup


  • 1 cup lentils, well soaked (French lentils preferred, but whole masoor is fine too)
  • 1 bay leaf
  • 2-3 cloves garlic, crushed
  • ½ cup chopped onion
  • ½ cup chopped carrot
  • ½ tsp thyme
  • Unrefined salt and pepper to taste


Cook lentils with bay leaf and garlic in sufficient water to cover. Add more water to prevent sticking, or for a thinner soup.

Separately, cook onion and carrot with a little salt and a touch of water, if needed, to prevent sticking, until desired softness is reached.

Combine the vegetables with the lentils, adding the thyme, salt and pepper.  Bring to a boil and allow to simmer for a few minutes for the flavours to blend.

Optionally, you may blend everything together at the end.

Serves 4


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