Lentil Veggie Soup Recipe – Dairy Free, Gluten Free, Low Glycemic

This is one of my favorite go to soups to make! It is simple, it tastes great, and I love to make a huge pot so I have dinner ready for many nights….sometimes in a row! 😉 I like to add tons of veggies so I feel totally satisfied after eating a bowl..the more veggies the better.

The best part? It’s Dairy-free, Egg-Free, Gluten-free, Grain-free, Soy-free, Sugar-free, Low Glycemic, Clean Eating, Whole Food, Vegan/Vegetarian, and still tastes great!

I buy the big bag of organic Lentils at Costco and buy organic for the veggies I use in this soup. I can already hear the questions, no I don’t think all of our veggies need to be organic. 🙂 For a great resource on buying organic veggies/fruit Google Dirty Dozen.



  • 2 cups lentils (soak in a bowl while preparing the rest of the ingredients)
  • 1 bunch celery  chopped
  • 5 carrots chopped
  • 2 large handfuls of Kale – massage and cut into small pieces. (Massaging the Kale even before cooking makes the kale much softer and easier to chew. Remove kale from stems, grab a few leave at a time and rub together. You will notice the color of the leaves will get darker. Only take a few seconds)
  • 1 onion chopped
  • Couple cloves of garlic minced
  • Piece of ginger minced
  • 1 tsp coconut oil
  • 4 cups water
  • 4 cups chicken broth or veggie broth if keeping completely vegetarian/vegan
  • 1/2 to 1 tsp each Indian Curry & Turmeric



  1.  Add the coconut oil, onion, garlic & ginger to pot. Cook until onion becomes almost translucent
  2. Add the remaining ingredients except for Kale. Make sure to drain & rinse the lentils before adding them to the pot. Cook to a boil.
  3. Reduce to simmer add Kale and cook for about 10 minutes or until Lentils are soft.

You can modify and add different veggies of your liking as well. Sometimes I add more…you will see in the picture I added bok choy, it just happened to be in our refrigerator.





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