C-FIT Studio Recipes

Jean’s “Easiest Ever” Lentil Soup

This is one of our dietitian Jean’s go-to recipes for something warm and hearty – and healthy! – during the cooler months.  But let’s face it… lentil soup is good any time of year.


1 tsp olive oil (I used a Tuscan herb-infused variety for extra flavor)

2 cups vegetable broth

1 can lentils, rinsed and drained (or 2 cups of soaked dry lentils)

1 carrot, peeled and sliced into coins

1 stalk celery

½ onion, chopped

2 cloves garlic, minced

3 cups baby spinach or other greens, coarsely chopped

1 drop each of marjoram, oregano, and thyme Vitality oils (or ½ tsp each dried herbs)

1 bay leaf


Heat oil in a medium saucepan. Add onions, carrots, garlic, and celery and Sauté 3-4 minutes or until softened. Add in broth, herbs, and lentils and Simmer for 10-15 minutes. Stir in spinach and Simmer 2-3 more minutes or until spinach is wilted. Season with salt and pepper.

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