Balsamic Tomato Lentil Soup

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The wintry days beckon a healing pot on the stove and this soup is a front runner in nutrient density, protein power, and broth soothing satisfaction.

A simple twist on a warming tomato lentil combination, this soup will satisfy both your tastebuds and your hungry belly. It is best served on the second day, once the flavours have been given some time to settle and merge together, and with a hunk of fresh spelt bread from the neighbourhood baker (thank you Ymir Bakery!).


Balsamic Tomato Lentil Soup

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 10 minutes

Category: Appetizer, Soup, Main Meal

Cuisine: Vegan, Real food, Nutrient-dense, Vegetarian

Serving Size: Serves 10

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  • 3 Tbsp coconut oil

  • 1 large yellow onion, diced

  • 1 tsp full mineral sea salt

  • 2 tsp fresh thyme

  • 1/2 tsp dried basil

  • 4 cloves garlic, minced

  • 2 medium carrots, diced

  • 2 stalks celery, diced

  • 1 cup french lentils, soaked overnight and rinsed

  • 1 28 oz can organic diced tomatoes (fire-roasted are best)

  • 6 cups homemade veggie broth, bone broth, or veggie soup stock

  • 1/4 cup balsamic vinegar

  • 1/4 tsp freshly ground black pepper

  • More salt, if desired


  1. In a large soup pot, heat coconut oil and onions over medium heat and saute until soft, translucent, and browning slightly

  2. Add the salt, thyme, and basil, and stir until fragrant

  3. Add the carrots, celery, and garlic, and saute until slightly softened

  4. Add lentils, stir to coat (2 minutes), then add tomatoes and vegetable stock

  5. Cover soup and bring to a boil. Reduce the heat to a gentle simmer and cook until lentils are tender, about 30-35 minutes. Add balsamic and pepper, and simmer low for another 5-10 minutes Adjust seasoning with more salt, pepper, or balsamic

  6. Allow to cool, store overnight, gently reheat, and serve