Rosemary & Lemon Lentil Soup

Rosemary & Lemon Lentil Soup

Eat Heal Glow



2 tablespoons olive oil

1 Vidalia onion, chopped

2 medium carrots, chopped

3 celery stalks with greens, chopped

2 tablespoon finely chopped fresh rosemary (or 1 teaspoon dried)

¾ cup of rinsed brown or green lentils

¼ cup brown rice or quinoa

8 cups water or vegetable broth

2-3 cups of fresh greens

1-1” piece of kombu

Juice of 1 lemon

Freshly ground black pepper to taste

Fresh parsley *optional for garnish


In a large pot, heat the oil over medium heat. Add the onion, carrot, and celery; cook, stirring, until fragrant and softened, about 5 minutes. Add the rosemary and garlic and cook, stirring, 1 minute. Add the water, kombu, lentils, rice, sea salt, and pepper; bring to a boil over high heat. Reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 30 minutes. Uncover and return to a boil over high heat. Add the greens, reduce the heat, cover and simmer, stirring, until the greens are just wilted. Serve hot with the juice of ½ lemon in each bowl. Garnish with parsley if desired. Enjoy!