Lentil Soup (Vegetarian)



  • 1 Cup Lentils
  • 1/2 Cup Red Onion
  • 1/3 Cup Poblano Pepper
  • 1/4 Cup Carrot
  • 1/3 Cup Celery
  • 1 Clove Garlic
  • 1 Tablespoon Olive Oil
  • 2 1/2 Cup UltraBroth
  • 1/2 Teaspoon Fresh Rosemary
  • 1/2 Teaspoon Fresh Oregano
  • 1/2 Teaspoon Fresh Parsley
  • 1/8 Teaspoon Cayenne Pepper
  • 1/2 Teaspoon Sea Salt


  1. In a large stock pot, place dry lentils and cover with 4–6 inches of water. Simmer over medium to high heat for 30 minutes or until lentils are slightly tender. Cover pot as needed. Drain any excess water off lentils.
  2. Slice red onion and  poblano peppers into ¼-inch rings. Dice carrots and celery.
  3. Mince garlic.
  4. Grill red onions and poblano peppers, char on both sides. Remove from grill and dice grilled onions and grilled peppers. 
  5. In a stock pot, heat oil over medium heat. Sauté carrots, celery, and garlic for 4–5 minutes.
  6. Add vegetable broth, cooked lentils, grilled onions, grilled poblano peppers, and all herbs and spices. Simmer for 25–30 minutes or until lentils become soft and begin to breakdown (this will thicken the liquid).
  7. Remove from heat and chill.



Foundations Medical Center is a comprehensive medical practice providing anti-aging, functional medicine and preventive care. We offer bioidentical hormone replacement, testosterone pellet therapy, IV nutrition / IV drip therapy, infrared sauna, medical grade nutritional supplements and medical grade anti-aging skincare products.

* Recipe courtesy of The Institute Of Functional Medicine