Name: Tomato Dill Lentil Soup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 1 tbsp coconut oil; 2 cups onions, diced; 2 large cloves garlic, minced; 1 tsp sea salt; 1 cup celery, diced; 2 tsp dill seeds; ½ tsp cumin seeds; 2 tsp ground mustard; freshly ground black pepper to taste; 28 oz crushed tomatoes; 2 cups brown (or green) lentils, rinsed; 2 cups vegetable stock; 6 cups water; ½ tbsp tamari; 1 tbsp blackstrap molasses; 2 dried bay leaves; 2 tbsp fresh dill, chopped

AuthorpadminCategorySoups & StewsDifficultyBeginner

This thick, robust soup uses dill seeds to impart an earthy dill taste that doesn’t overpower the soup.

Yields8 Servings

Prep Time15 minsCook Time55 minsTotal Time1 hr 10 mins

1 tbsp coconut oil

2 cups onions, diced

2 large cloves garlic, minced

1 tsp sea salt

1 cup celery, diced

2 tsp dill seeds

½ tsp cumin seeds

2 tsp ground mustard

freshly ground black pepper to taste

28 oz crushed tomatoes

2 cups brown (or green) lentils, rinsed

2 cups vegetable stock

6 cups water

½ tbsp tamari

1 tbsp blackstrap molasses

2 dried bay leaves

2 tbsp fresh dill, chopped

In a large pot on medium heat, add oil, onions, celery, garlic, dill seeds, cumin seeds, ground mustard, salt (start with 1 tsp), and pepper and stir to combine.

Cover and cook for 4–5 minutes, stirring occasionally. Add tomatoes, lentils, vegetable stock, water (starting with 5½ cups), tamari, molasses, and bay leaves and stir to combine.

Increase heat to bring to a boil, then reduce heat to mediumlow, cover and cook for 50–60 minutes, until lentils are very soft.

Add remaining water (or more if desired) to thin soup.

Season to taste with the additional salt and pepper if desired, and garnish with fresh dill to serve.

Ingredients