Aura Recipes

My Go-To Lentil Soup

Soups are one of the most nourishing meals you can enjoy any time of year. Warm, whole ingredients gently support digestion while providing deep, lasting comfort. This lentil soup is simple to make, packed with superfoods, and full of nutrients that help nourish the body from the inside out.

Lentils are a nutrient-dense powerhouse rich in iron, folate, potassium, and plant-based protein. Kale adds another layer of goodness, delivering vitamins K, C, A, B9, iron, magnesium, and more. Carrots provide antioxidants like beta-carotene to support eye and immune health, onions contain natural compounds that help fight inflammation and support heart health, and fresh lemon adds vitamin C to boost immunity while aiding digestion and enhancing nutrient absorption. Together, they create a hearty, vitamin-rich soup that’s naturally low in fat and incredibly satisfying.

Ingredients

• 1 cup brown lentils
• 1 yellow onion, diced
• 2 large carrots, peeled and chopped
• 1 handful of kale, chopped
• 1 teaspoon salt (or to taste)
• 1 carton (32 fl oz) vegetable broth
• 1 lemon
• Olive oil (for sautéing)

Instructions

1. Prepare the Lentils

• Soak the lentils overnight (or for a few hours) in a bowl of water to help soften them and support digestion.
• Drain and transfer them to your cooking pot.

2. Prepare the Vegetables

• Peel and chop the carrots.
• Wash and chop the kale into bite-sized pieces.
• Dice the onion.

3. Sauté the Vegetables

• In a separate pan, sauté the onions and carrots in a drizzle of olive oil with a pinch of salt.
• Cook until softened and lightly fragrant, then add them to the pot with the lentils.

4. Simmer

• Add the vegetable broth to the pot. I like to start with about half the carton and gradually add more as it cooks, allowing the ingredients to slowly absorb the flavor.
• Add the salt and the juice of one full lemon. Let the soup simmer gently for 1–3 hours, the longer it cooks, the deeper the flavor.