Sage and Lentil Soup

31 Jan

Sage and Lentil Soup

I first fell in love with lentil soup when my roommate Kim made it for me in college.  Kim loved to cook and share her family recipes.  I learned so much from her!  Not just with cooking, Kim taught me many other valuable life lessons and she was a great example of an independent, driven and fun-loving woman.  She’s currently living the Hollywood dream in LA!

Though I have moved away from Kim’s bacon based lentil soup recipe, I did keep her Grandma’s genius ingredient addition.


Sage and Lentil Soup

The thick molasses adds a unique depth of flavour that is rich, but since so little is added, you can’t quite put your finger on exactly what’s causing this special element of deliciousness.

My version of lentil soup really showcases my love of fresh herbs.  The beautiful soft flavour of fresh sage takes center stage in every bite of this hearty soup.  Earthy thyme is a wonderful accompanying herb and I tie the stems of thyme together so that I can remove them before serving.  This ensures the sage shines through as the star!

Sage and Lentil Soup

There are claims out there that lentils are the world’s healthiest food as this legume has been thought to lessen the risk of many diseases because of its nutrient dense nature.  Lentils are also high in protein and fiber, and they are pretty simple to cook.

A lentil based meal is a very easy whole meal.

Perfect for the busy home cook!

Sage and Lentil Soup

Since soup also happens to be an ideal make ahead bulk cooking food and just about everyone loves a comforting bowl after a long busy day – this sage and lentil soup is a Win Win Win!

Like all dried bean based soups, lentil soup will become thicker the longer it sits in the fridge or freezer.  To reheat, add a bit of chicken stock to maintain the same consistency as the day it was made.

Sage and Lentil Soup


Sage and Lentil Soup
Prep time
Cook time
Total time
This hearty soup is delicious on a cold winter evening. This is a perfect meal to freeze - when reheating, add extra stock or water as the soup will get thicker once its been cooled.
Serves: 10
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 small onions, chopped
  • 3 large cloves of garlic, minced
  • 6 large carrots, cubed
  • 3 tomatoes, chopped
  • ¼ cup (packed) sage leaves, chopped
  • 12-15 sprigs of fresh thyme tied together
  • 10 cups of chicken stock or water
  • 2 chicken boullion cubes
  • 1 beef boullion cube
  • 1 bag of dried lentils, rinsed and sorted
  • 1 bay leaf
  • 1 tablespoon of molasses
  • freshly cracked pepper
  • salt to taste
  1. Heat a large pot over medium heat and add the olive oil and butter to melt
  2. Dice the onions and carrots by hand instead of using your food processor so you get uniform bite size pieces
  3. Sauté onions, carrots and garlic for about 7-8 minutes
  4. Add tomatoes, sage and thyme cook for another 2 minutes
  5. Add the chicken stock or water and bouillon cubes - you may have to use an extra cube if you're using water - an extra chicken or beef would work.
  6. Bring to a boil.
  7. Add the lentils, molasses and the bay leaf.
  8. Turn the heat to low.
  9. Cover and simmer for about 1 hour or until the lentils have expanded to a soft texture.



2 Responses to “Sage and Lentil Soup”

  1. Neen February 2, 2014 at 10:36 pm #

    I just love lentil soup, can’t wait to try your recipe! Did you know that by sprouting them before you cook increases their nutritional value by a significant amount!

    • Amanda February 3, 2014 at 12:10 am #

      Definitely try my recipe – the flavors are so nice together! How do you sprout dried beans? I am developing a recipe for a moong dal salad and I have been reading about how the sprouting process increases the nutrients. Would love to try it!

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