Tis the season for cold and flu! I’ve been saving this lentil vegetable soup recipe until it was the appropriate time to post it. And since I came down with a cold this week and have been eating it for the past 2 days, I think now is the time!

I love homemade soup because store-bought soup tends to contain a very high amount of sodium, so I like to buy low-sodium broth and season it with my own spices so it isn’t too salty.

I also add curry powder and a tiny dash of cayenne pepper for a spicy kick, but feel free free to omit it if you don’t have a knack for spice.

Trader Joe’s sells a box of lentils that are already steamed, so I’d recommend using those if you have a store nearby to save time.

Lentil Soup
Recipe type: Appetizer
  • 1 cup low sodium vegetable broth
  • ½ cup cooked brown lentils
  • ½ cup tomato, diced
  • ¼ cup baby spinach leaves, chopped
  • 3 tbsp white onion, diced
  • 3 tbsp carrot, sliced or diced
  • 1 tsp olive oil
  • Sea salt, pepper, cayenne pepper, garlic powder, and curry powder, to taste
  1. Warm olive oil in a pot over medium heat.
  2. Add onion and carrots to pot and stir for about 5 minutes until onions begin to soften.
  3. Add tomatoes and spinach and continue to stir for a few additional minutes until tomatoes and spinach begin to wilt.
  4. Last, add the lentils and broth, then season with all spices until you achieve the desired flavor.
  5. Bring to a boil, then reduce heat and simmer for an additional 10-15 minutes until carrots have softened completely.
  6. Taste and season with additional spices if desired.
Serving size: 1 bowl Calories: 280 Fat: 5g Carbohydrates: 41g Sugar: 11g Sodium: 216mg Fiber: 15g Protein: 16g

low sodium lentil soup recipe