Lentil Soup

Vegan Lentil Soup (alkaline diet)

Inspired by Moosewood Cookbook and adapted from our original recipe: Vegan Lentil Soup in which we made alkaline substitutions.


  • 2 Tablespoons olive oil
  • 3 cups lentils (rinsed and picked over)
  • 8 cups vegetable broth (2 standard packages – make sure ingredients include only alkaline vegetables with no added chemicals or preservatives) or substitute with water
  • 1 cup of roasted red bell peppers, blended (I’ve also used pureed raw red bell peppers for a lighter flavor)
  • 2 medium onions, chopped
  • 4-6 cloves garlic, minced or crushed
  • 4 stalks celery, chopped
  • 4 carrots, diced
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1/2 teaspoon thyme
  • 2 teaspoons salt (or to taste)
  • black pepper


  • Saute onion and garlic for a few minutes until onions begin to be translucent
  • Add the carrots and celery and saute until the carrots are beginning to be tender
  • Add the veggie broth or water, lentils, spices and blended red bell pepper
  • Stir and simmer, partially covered, for 1/2 hour
  • Taste for seasoning / salt and adjust as you’d like