Lentil Soup with Fresh Herbs

Lentil Soup with Fresh Herbs

Christina Pirello, known for her cookbooks and PBS show Christina Cooks, has launched a brand new cookbook, Back to the Cutting Board.

I’m excited to try her recipe for vegan lentil soup from her cookbook!

I first met Christina on the Holistic Holiday at Sea Cruise and was so excited about her easy and delicious recipes. She shows us that anyone, trained or not, can make healthy, delicious recipes in less than an hour.

Christina says, “Bean soups are brilliant. They are a great source of protein, and they provide us with tremendous endurance and stamina. Put that together with the relaxing energy of soup, and you have the winning combination of a clear head and incredible staying power.”

Reprinted with permission from Back to the Cutting Board by Christina Pirello (BenBella Books, 2018).

Hope you enjoy this vegan lentil soup recipe!

For more easy recipes, visit the Yummy Plants vegan recipe collection. It includes vegan gluten-free recipes as well!

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Lentil Soup with Fresh Herbs

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 4
Shared by: Christina Pirello


  • 1 tablespoon extra-virgin olive oil
  • 1 small red onion finely diced
  • Sea salt
  • 2 garlic cloves crushed and minced
  • 1 to 2 stalks celery finely diced
  • 1 carrot finely diced
  • 1 cup dried green or brown lentils sorted and rinsed
  • 1 1-inch piece kombu or 1 bay leaf
  • 4 to 5 cups spring or filtered water
  • 1/2 cup organic corn kernels fresh or frozen
  • 1 tablespoon barley miso
  • 3 to 4 stems flatleaf parsley minced
  • 2 to 3 stems fresh basil leaves removed, shredded
  • 1 to 2 stalks fresh rosemary leaves removed, minced


  • In a soup pot, combine the olive oil, onion, and garlic over medium heat. When the onion begins to sizzle, add a pinch of salt and sauté until they are translucent, about 3 minutes. Add the celery and a pinch of salt; sauté for 1 minute. Add the carrot and a pinch of salt, and sauté for 1 minute more.
  • Add the lentils, kombu (or bay leaf), and water. Bring to a boil, uncovered, over medium heat. Boil for 2 to 3 minutes. Add the corn to the soup. Cover; reduce the heat to low, and simmer until the vegetables are soft, about 40 minutes. Remove a small amount of liquid and stir it together with the miso until it is dissolved. Stir the miso mixture gently into the pot and simmer gently, uncovered, for 3 to 4 minutes to activate the enzymes in the miso. Stir in the parsley, basil, and rosemary; remove the kombu (or bay leaf) and serve hot.

Hope you enjoy this easy vegan recipe!


I like to make this soup in big batches because it freezes so well. I also love to make it spicy on occasion by adding crushed red pepper flakes. Err to just a pinch if you’re not into spicy flavor, but if you like it, go ahead and season to taste.

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