Golden Red Lentil Soup Recipe

If it’s chilly outside (and, yes, it often feels like winter in foggy SF), chances are the soup is on in my house! So, you are going to see a LOT of soup recipes in here. Sorrynotsorry? I like to make one hearty soup each week, usually on Sunday, so that I have it on hand to cover a few nights of dinner. Cook it once and eat it twice, or even better, five or six times! Because that means less time cooking and more time doing whatever else you love. (Bonus for me: I also happen to love eating leftovers).

Golden Red Lentil Soup (serves 8)


1 onion, diced
2 cloves garlic, chopped
4 stalks celery, chopped
3 carrots, chopped
2 medium golden beets, cut into small chunks
1 package organic chicken sausage, diced
2 cups red lentils, rinsed and drained
1/2 bunch kale or 1/2 bag spinach, chopped
2 TBS chicken bouillon
8 cups water
1TBS olive oil
1 TBS dried rosemary
salt and pepper to taste


Heat oil in a large soup pot and add onions and garlic, season with salt. Cook for 2-3 minutes or until onions have softened. Add celery and chicken sausage and saute for another 3-4 minutes. Add water, bouillon, lentils, carrots, beets, salt and rosemary and bring to a low simmer. Cook covered for about 35-45 minutes until lentils have fully cooked. Stir in kale or spinach and cook for another minute until bright green. Optional: Serve with a sprinkle of shredded parmesan and a side of toasted sourdough or gluten free bread.