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Mellow Lentil "Sniffle Soup"


This is one of those 'go-to' soups that is comforting, delicious with plenty of flavor but not spicy, and sure to chase away those winter 'sniffles'!


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  • 1-1 1/2 tablespoons water
  • 1 1/2 cups diced onion
  • 1 cup diced celery
  • 1 cup diced carrot
  • 3 large cloves garlic, minced
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper to taste
  • 3/4-1 teaspoon mild curry powder
  • 1 teaspoon paprika
  • 1/4 teaspoon dried thyme
  • 2 cups dry red lentils
  • 3 cups vegetable stock
  • 3 1/2-4 1/2 cups water
  • 2-3 teaspoons chopped fresh rosemary (see Tip)
  • 1-1 1/2 tablespoons apple cider vinegar


Servings 5
Adapted from


Step 1

Cooking Note: Fresh rosemary is exquisite in this soup, but if you don’t have it, you can use dried. However, add it at the beginning of the cooking process, along with the other dried spices, and use less—about 1 tsp.

1. In a large pot on medium heat, add water, onion, celery, carrot, garlic, salt, pepper, curry powder, paprika, and dried thyme and stir to combine.

2. Cover and cook for 7-8 minutes, stirring occasionally.

3. Rinse lentils. Add lentils, vegetable stock, and 3 1/2 cups water, and stir to combine.

4. Increase heat to bring mixture to a boil. Once boiling, decrease heat to low, cover, and let simmer for 12-15 minutes.

5. Add rosemary and let simmer for another 8-10 minutes or more until lentils are completely softened.

6. Stir in vinegar, add more water as desired to thin the soup, and season to taste with additional salt and black pepper if desired.

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