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A delicious soup that’s quick enough to cook on a weeknight. This quick lentil soup recipe is totally AMAZING. All in 20 minute!


2 serves

Total time

20 minutes




  • 2 tsp olive oil ((divided))
  • ½ brown onion 
  • 1 clove garlic
  • 1 carrot
  • 1 stick celery
  • 1 cup of kale or baby spinach
  • 1 can brown lentils
  • 2 cups vegetable stock
  • bread or bread rolls (regular or gluten free) to serve


  1. Heat oil in a medium sized saucepan over a medium heat. Meanwhile roughly dice the onion, celery and carrot, and crush a garlic clove.
  2. Transfer the onion, garlic, celery and carrot into the saucepan and cook for 5 minutes, stirring occasionally.
  3. Add the stock, and bring to boil. Reduce heat and simmer for 5 minutes or until the vegetables are soft. If using kale, remove the stems from the leaves and chop into bite sized pieces while the soup is cooking.
  4. Drain and rinse the lentils and add them to the saucepan, stir and cook for 3 minutes until the soup thickens. Stir in the kale or spinach until wilted. Season with salt and pepper.
  5. Serve with a slice of bread or a roll.
  6. View the recipe instructions at You Totally Got This

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