Erewhon Lentil Soup

Name: Erewhon Lentil Soup
Prep time: 10 min
Cook time: 40 min
Total time: 290 min
Ingredients: 2 tbsp extra virgin olive oil; 2 onions (peeled and finely diced (yellow or red)); 3 large carrots (diced); 3 large celery stalks (diced); 1 3/4 cups dried brown lentils; 8 cups low sodium Vegetable Stock (see notes); 1/2 tsp sea salt flakes (see notes); 1/2 tsp organic freshly ground black pepper; 1 cup organic fresh parsley (finely chopped)

Bowl of brown lentil soup with carrots, celery and parsley on a wooden board.

I’ve been seeing Erewhon, LA’s cult-favorite healthy supermarket, all over my social feeds, especially their famous smoothies and salads. After recreating a couple of their salads and absolutely loving them, I decided to explore their menu to see what other gems were hiding there. That’s how I discovered their lentil soup, and I knew I had to give it a try!

It’s such a simple, nourishing recipe made with everyday ingredients. Brown lentils, red onion, carrots, and celery simmer in a flavorful vegetable stock, with plenty of fresh parsley stirred in at the end.

Each bowl packs 22 g of protein, 12 g of fiber, and is rich in iron!

Because the ingredients are so simple, choosing high-quality produce and a really flavorful vegetable stock makes all the difference here.

I recommend soaking the lentils ahead of time to help improve mineral bioavailability, but once that’s done, the recipe couldn’t be easier. Plus, it freezes beautifully, so you can save a few portions for another day!

The inspiration and my homemade version

Erewhon lentil soup jar and online listing for a two-pack priced at US$50.

Erewhon: US$25 per container

Erewhon online price (US$50 two-pack).

Closed glass jar of homemade lentil soup on a refrigerator shelf.

Homemade: under $3 per serving

Brown lentil soup with vegetables and parsley in a pot with a ladle.

Why I love this recipe (as a nutritionist)

22 g of protein per bowl: Almost all of it comes from the brown lentils, and lentils are one of the most budget-friendly plant proteins on the shelf. I recommend soaking the lentils, which makes them easier to digest, cooks them faster, and helps you absorb their nutrients more easily.
12 g of fiber per bowl: Most adults get around 15 g of fiber a day, about half the 25 to 38 g we’re aiming for, so one bowl closes a real chunk of that gap.
Lentils bring the iron: 6.6 mg per bowl, and the parsley and vegetables add 31 mg of vitamin C, which helps your body absorb the iron in plant foods. I recommend adding the parsley at the end to retain more vitamin C.

Ingredient notes

Labeled ingredients for Erewhon-inspired lentil soup: brown lentils, red onion, carrots, celery, parsley, vegetable stock, olive oil, sea salt flakes and black pepper.

Brown lentils: Use dried brown lentils and allow 4 hours for soaking. Rinse before soaking, then drain and rinse again before cooking.
Onion, carrots and celery: I used red onion here; yellow onion works too. Finely dice the onion and dice the carrots and celery, then cook them until softened.
Vegetable stock: With a short ingredient list, a flavorful stock makes a real difference. Use 8 cups (2 L) of prepared low-sodium vegetable stock, rather than that amount of concentrate.
Sea salt and black pepper: Add these with the vegetables, then taste again at the end. How much salt you’ll need depends on your stock.
Fresh parsley: Stir it in for the final 2 minutes of cooking.

Step by Step Photos

Rinse and soak the lentils. Rinse them thoroughly, cover with plenty of water and soak for 4 hours. Drain and rinse again before you start cooking.

Brown lentils being rinsed under running water.

Start the vegetables. Add the onion, carrots, celery, salt and pepper to the warm olive oil.

Diced red onion, carrot and celery in the pot before cooking.

Cook until softened. Stir regularly as the vegetables cook for 10 minutes.

Red onion, carrot and celery after sautéing.

Add the lentils. Tip the drained, rinsed brown lentils into the pot with the softened vegetables.

Brown lentils being added to a pot of vegetables.

Pour in the stock. Add the prepared vegetable stock to the pot, then stir everything together.

Vegetable stock being poured into the pot.

Simmer the soup. Bring to a gentle boil, reduce the heat and partially cover the pot. Simmer for 35 to 40 minutes, stirring occasionally, until the lentils are tender.

Finish with parsley. Stir in the chopped parsley and cook for another 2 minutes. Taste, adjust the salt and pepper if needed, then serve warm.

Chopped fresh parsley added to brown lentil soup in the pot.

View recipe card below for detailed instructions.

Overhead view of a bowl of brown lentil soup with vegetables and parsley.

Variations and tips

Add some greens: Finely chopped kale or spinach is lovely here. Stir it in toward the end of cooking.
Try a few extras: Minced garlic, fresh thyme or chili flakes are optional additions. You can also stir in a squeeze of lemon once the heat is off.
Adjust the consistency: The soup thickens a little as it sits. A little filtered water will loosen it when you’re reheating.
Stock powder works too: If you prefer a powder, mix it with water to make 8 cups (2 L) of prepared stock, then taste before you add the salt.

Why you’ll love this Erewhon-Inspired Lentil Soup TL;DR

22 g protein
12 g fiber
Budget-friendly
Simple ingredients
Freezer friendly

FAQ

Do I need to soak the brown lentils?

Yes, this recipe uses a 4-hour soak. Rinse the lentils, cover them with plenty of water, then drain and rinse again before adding them to the soup.

How long does this lentil soup keep?

Store it in an airtight container in the fridge for up to 5 days, or freeze it for up to 3 months and thaw overnight in the fridge before reheating.

How should I reheat it?

Reheat gently on the stovetop. The soup thickens a little as it sits, so add a little filtered water to loosen it if needed.

Is this lentil soup gluten-free?

Yes, as long as your vegetable stock is. Some stock cubes and powders contain wheat, so check the label.

Can I add greens?

Yes, finely chopped kale or spinach makes a nice addition. Add it toward the end of cooking.