You are fasting all day and you want something hearty to eat in the evening. Hearty but healthy; that’s why I chose for you lentil soup. This soup is so nourishing and healthy; it is a full meal by itself. Lentils are rich in protein, iron, phosphorous, manganese, and many other minerals. They are also rich in anti-oxidants. This recipe is gluten-free and vegetarian.


- 2 tbsp. olive oil
- 2 tbsp. vegetable oil (I use canola)
- 2 medium onions, finely chopped
- 2 carrots, finely diced
- 1 cup celery, finely chopped (try to find tender celery sticks with the leaves)
- 2 tbsp. cilantro (coriander), finely chopped
- 1 cup lentils (I like to use small size lentils), washed
- 1 can chopped tomatoes (400 grams)
- 1 liter vegetable stock (make sure it’s gluten-free), or water
- 1 tsp salt
- ½ tsp ground cumin
- Freshly ground black pepper


  1. Put the olive oil and canola oil in a pot on the heat.
  2. Add the onions, half teaspoon of salt, and stir well for 2-3 minutes.
  3. Add the celery and carrots and mix well.
  4. Keep stirring until the vegetables are translucent and tender.
  5. Add the chopped cilantro, lentils, chopped tomatoes, the remaining salt, cumin, and black pepper.
  6. Stir well and add the stock or water.
  7. Bring them to a boil, cover the pot, and lower the heat.
  8. Let the soup simmer for 1 hour, or until the lentils are tender.
  9. Adjust the salt and pepper.
  10. Serve the soup hot with gluten-free pita bread.