Herbed Lentil Soup (By Melissa Costello of Karma Chow)

Many people believe that soups are difficult to make, so I asked a teenager to do a short video showing how easy it is to make a soup (see the video below, Lentil Soup with Meg). No problem!

For this recipe, I was given permission from Melissa Costello of Karma Chow to reproduce her “Herbed Lentil Soup”.

I hope you enjoy it!

We really enjoyed having Melissa come and speak to a group of health-oriented folks at Zenergy Club and Spa in Sun Valley, Idaho.


– 2 cups French lentils

– 1 TBL Extra Virgin Olive Oil or Coconut Oil

– 1 large sweet yellow onion, diced

– 3 carrots, peeled & diced

– 3 stalks celery, chopped small

– 1 large shallot, diced

– 1 leek, white part only, thinly sliced

– 4 cloves garlic, minced

– 5 plum tomatoes, diced or 1 can fire organic roasted diced tomatoes

– 2 tsp dried tarragon

– 1 tsp dried thyme

– 1 tsp paprika

– 2 bay leaves

– 1 tsp sea salt

– Ground black pepper to taste

– 6 cups veggie stock,  low sodium or 3 veggie bullion cubes

– 6 cups water

– 2 TBL Sherry wine vinegar or Champagne Vinegar


Combine ingredients in a slow cooker. Cook in the slow cooker on high for 4-6 hours or on low for 8-10 hours.

Here’s Meg (my teenager friend), making lentil soup:

Want to learn how “Food Feelings” affect your health and how to eat for optimal energy and well-being? Please check out this FREE Make Nutrition Fun Course on teachable!


Share this Post!

Sign up to receive Kathryn's monthly newsletter
and get the latest news and exclusive resources.

Something went wrong. Please check your entries and try again.