Herbed Lentil Soup (By Melissa Costello of Karma Chow)

When the weather turns colder, I eat soups just about every day.

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.

Here's the path to your own “Karma Chow” yum-fest. Combine in a slow cooker:


– 2 cups French lentils

Vegetables—you can sauté them with 1 TBL Extra Virgin Olive Oil or Coconut Oil  or put them in the slow cooker with the 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 and 6 cups water
2 TBL Sherry wine vinegar or Champagne Vinegar

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:


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