Cajun Lentil Soup

This anything-but-boring lentil soup recipe is literally a flavor explosion in your mouth (plus it has a huge amount of added fiber – who doesn’t love that!) PERFECT for game day or any night you want to switch things up with something totally different but totally easy! 



  • 2 tbsp olive oil 
  • 2 medium green bell peppers, diced to ½” 
  • 1 large yellow onion, diced to ½” 
  • 2 stalks celery, thinly sliced 
  • 1.5 tbsp Cajun seasoning 
  • 2 cloves garlic 
  • 1 14-oz can fire roasted diced or crushed tomatoes 
  • 1 c brown or green lentils 
  • 1 medium sweet potato, peeled and diced to ½" 
  • 4 c Bonafide Provisions Vegetable Broth 
  • salt, to taste 
  • pepper, to taste 
  • chopped parsley, to garnish 



Heat a dutch oven or 6-quart soup pot over medium high heat. Add the oil and heat until it shimmers. Add the peppers, onions, and celery and saute, stirring occasionally, until the onion is translucent, 8 minutes.  

Add the garlic and Cajun seasoning and cook, stirring continuously, until very fragrant, 1-2 minutes.  

Add the tomatoes, lentils, sweet potato and Bonafide Provisions Vegetable broth and give everything a good stir. Increase the heat to high until the liquid starts to simmer, then reduce to medium or medium low to maintain a brisk simmer. Cover and cook until the lentils are cooked through and the sweet potatoes are tender, 30-35 minutes. 

Season with salt and pepper (start with ½ tsp each, and increase to taste). Serve immediately, garnished with chopped parsley if desired. 


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