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Fat Burning Soup Recipe
  • 2 litre pot
  • 1 tablespoon evoo *evoo- extra virgin olive oil
  • 1 clove garlic chopped
  • 1 small yellow onion chopped
  • 1 carrot chopped
  • 1 celery stick chopped
  • 1 cup lentils
  • 1 stick rosemary
  • *1 bay leaf optional
  • sea salt and pepper to taste
  • 1.5 litre water or
  • 1 can organic vegetable broth, low sodium
  1. Heat pot at medium-high and toss evoo with garlic, onion, carrot, celery, sea salt and pepper until brown, approximately two minutes.
  2. Wash lentils and add to pot stirring with other ingredients for one minute.
  3. Add water (or vegetable broth) and rosemary (and bay leaf). Bring to a boil, reduce and let simmer for approximately 30 - 40 minutes.
  4. * If using lentils for a side-dish, use only enough water to cover lentils so mixture will be thicker.
Nutrition Information
Serving size: 1 cup Calories: 180 Fat: 5 Saturated fat: 1 Carbohydrates: 25 Sugar: 3 Sodium: 300 Fiber: 6 Protein: 8 Cholesterol: 0

Join the discussion 13 Comments

  • Stuart says:

    Good recipe…I like to add chopped cabbage, or substitute chinese cabbage, bok choy, and add Hot sauce [Tabasco], or a pinch of Cayenne pepper, to spice it up, sometimes chicken stock as a base…..good for freezing….excellent winter standby…..I often have a meatless day midweek, fast all day Sunday.

  • Rumiana says:

    Lentils is super good food, thanks for reminding. One tip, soak lentils for 12h ours before cooking, then change water and boil them as long as possible (more than they need just to boil). Because lentils/beans have outer layer that binds with other nutrients in the body and you can’t benefit nutrients (sorry can’t remember now the exact process of binding..). But in order to prevent this you need to boil beans longer. Also when you soak lentils, they sprout a little bit and you know the best amino acids are in sprouts 🙂

  • Lynn Baumgartner says:

    This looks really good. I have some mix beans that I am going to use with this.

  • Doreen says:

    I make my lentil soup pretty close to this…but I put hot, spicy salsa in it for a kick!

  • Italia says:

    Wonderful soup recipe Flavia. I do something very similar in my crock pot. Thanks again for your commitment to our health!

  • Kate says:

    It’s a bit too high in carbs for us Protein types. I’d add sausage as I don’t see the need for meat free days.

  • Rosa Maria Barboza says:

    It seems to be very tasteful. However, I’m not familiar with the STICK ROSEMARY or BAY LEAF. I’m Brazilian, and currently living in Sao Paulo State, so maybe I substitute this one for something I know. Thanks anyway. I have enjoyed your recepies so far. Keep sending us recepies for this healthy meals.

    • Flavia says:

      Do you have dried rosemary or dried bay leaves? If not you can add some basal, even some cayenne pepper to spice it up.

  • Sofia says:

    I appreciate the recipe, especially as I’m a vegan and I often find that a lot of healthy food ideas I hear of contain some kind of meat or dairy, or fish or egg. Thanks 🙂

  • debbie says:

    Love this type of soup especially on a rainy day like we have on the east coast today. Just a nutrition question. Can this be eaten for any lunch or dinner or should i only eat it ater working out. I know it’s carb heavy but its not bread, pasta, potatoes etc. So because its lentils can you eat them any time

  • Janice says:

    Thanks for the vegetarian recipe — being a vegetarian, it’s great to see good non-meat protein options! Look forward to trying it – I’m guessing a stick of rosemary is a sprig of it? Do you add the whole thing, or just the “leaves”?

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