From Lisa’s 4Leaf Kitchen—Red Lentil Vegetable Soup

Before the daily streak ends tomorrow, I thought we had best feature one more scrumptious dish from Lisa’s 4Leaf Kitchen. As she says:
Lentil soup

This hearty soup is one of our staples. It is easy to make and makes a lot. It is especially good with farm fresh organic vegetables.

Scoring high in the 4Leaf range, this versatile meal is a health-promoting dynamo.


  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 small onion, diced
  • 2-3 carrots, diced
  • 1 zucchini, quartered lengthwise and cut into 1/2-inch slices
  • 1 yellow squash, quartered lengthwise and cut into 1/2-inch slices
  • 4-6 cloves garlic, minced
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1/4 teaspoon cayenne powder
  • salt and pepper to taste
  • 8 cups low-sodium vegetable broth/stock
  • 2 cups red lentils (you can use any type)
  • 1 1/2 tablespoon low sodium tamari or soy sauce
  • 1 tablespoon apple cider vinegar
  • 2 14.5 can low-sodium diced tomatoes (with juices)
  • 1 bag spinach (about 7 ounces)
Consecutive daily blogs

Consecutive daily blogs


  1. Heat an 8 quart pot over medium heat.
  2. Using any liquid, add the peppers and onions, stirring occasionally for a few minutes .
  3. Add the zucchini, yellow squash, carrots, garlic, salt, pepper, marjoram, thyme, and cayenne, stirring occasionally for a couple of minutes.
  4. Stir in the vegetable broth/stock, lentils, apple cider vinegar and tamari or soy sauce. Increase heat to high and bring to a boil.
  5. Reduce to simmer and cook until the lentils are tender, about 40 minutes.
  6. Add the spinach and tomatoes, and cover until spinach has wilted.
  7. Enjoy!

4Leaf Lisa VineyardFor a “printer-friendly” one-pager, ideal on your fridge with a magnet—Just click here for a PDF

Click here for the page containing all recipes.

Be sure to tell your friends about our easy-to-remember website at and if you like what you see here, you may wish to join our periodic mailing list.

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If you like what 4Leaf eating is doing for you and your family, you might enjoy visiting our new “4Leaf Gear” store. From the New England village of Holden, Massachusetts — Be well and have a great day.

If you’d like to order our book on Amazon,  visit our BookStore now. Also some great recipe books.

About J. Morris Hicks

A former strategic management consultant and senior corporate executive with Ralph Lauren in New York, J. Morris Hicks has always focused on the "big picture" when analyzing any issue. In 2002, after becoming curious about our "optimal diet," he began a study of what we eat from a global perspective ---- discovering many startling issues and opportunities along the way. In addition to an MBA and a BS in Industrial Engineering, he holds a certificate in plant-based nutrition from the T. Colin Campbell Center for Nutrition Studies, where he has also been a member of the board of directors since 2012. Having concluded that our food choices hold the key to the sustainability of our civilization, he has made this his #1 priority---exploring all avenues for influencing humans everywhere to move back to the natural plant-based diet for our species.
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4 Responses to From Lisa’s 4Leaf Kitchen—Red Lentil Vegetable Soup

  1. Karl Sz says:

    To say your endeavors are indeed noble is as big an understatement I can perceive making.
    Thank-you Mr Hicks for the life changing inspiration & difference the chance listening to your audio book made to my family of 6 in Christchurch NZ – land of high dairy consumption & worls leaders in Osteoporosis
    8 plant strong months later & we’re showing no signs of going off track.
    May “the force” forever be with you – may it grow & gather momentum & may many more people with open minds join the common goal toward the 3 H’s: Health Hope & Harmony

  2. J. Morris Hicks says:

    Thanks Linda. The ingredients were correct, but not the Directions. I have corrected the link. Best, J. Morris Hicks

  3. Linda says:

    Jim, FYI, the directions on the PDF version appear to be from a different recipe.

  4. Wayne Johnson says:

    I just want to personally thankyou for the incredible inspiration you have been to me over these past two years!!! I always looked forward to seeing you in my inbox! Lisa’s recipes are the best!! God continue to use you and bless you on your journey in life! To health! Charlien Johnson

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