Kristi’s Lentil Soup

Since cold weather is on the way, Kristi and I wanted to share one of our favorite meals.  In fact, these lentils just might be our absolute favorite meal.

Kristi has never really been a person who liked beans.  I am a different story.  Beans have been a staple food in my life for  over 30 years.  While Kristi could never really get past the texture of beans (she has to smash them with a fork in order to be able to eat them), she still made for me because she knew how much I loved them.  She did actually come to like her charro beans, but these lentils have actually become a favorite meal for both of us.

The best part about these lentils is that they take only a few minutes to prepare (10 minutes at most), and they take a fraction of the time that pinto beans take to cook.  Kristi usually puts them on to cook about 1 to 1.5 hours before we’re ready to eat.  Here’s how to make them:


  • 1 pound of lentils
  • 2 tsp of cumin
  • 1 tsp of cayenne pepper
  • 2.5 tsp of Johnny’s Seasoned Salt (we use the kind with no MSG)
  • 1/2 onion
  • 1/2 bunch of cilantro (about 3/4 cup)
  • 5 cloves garlic
  • 64 ounces of chicken broth


  • Rinse the lentils and put them in a 3 quart pot with 32 ounces of chicken broth.
  • Add the cumin, cayenne pepper, and seasoned salt to the beans and stir well.
  • Place the onion, garlic, cilantro, and about 1 cup of chicken broth into a blender and blend well.
  • Add the blended veggies to the pot of lentils, and stir well.
  • Add enough broth to fill the 3-quart pot.
  • Bring to a boil, allow the lentils to boil for a few minutes, and then cover and reduce the heat.  Cook on medium to low heat for 1 to 1.5 hours, or until the lentils are very tender.

We like to eat our lentils with quinoa, but I am sure that it would taste fantastic with rice.  This is a great cold weather meal!