Lentil Soup

Not all Lentil Soup recipes are created equal. Combine your favorite veggies into a tasty, nourishing, one-pot delight. This is perfect for a winter weekend lunch or a very special family night dinner — it’s a hit with both kids and adults.

Lentil Soup

4 from 1 vote


  • 1 onion, chopped

  • 1/4 cup olive oil

  • 2 carrots, diced

  • 2 stalks celery, chopped

  • 2 cloves garlic, minced

  • 1 teaspoon dried oregano

  • 1 bay leaf

  • 1 teaspoon dried basil

  • 1 (14.5 ounce) can crushed tomatoes

  • 2 cups dry lentils

  • 8 cups water

  • 1/2 cup spinach, rinsed and thinly sliced

  • 2 tablespoons vinegar

  • salt to taste

  • ground black pepper to taste


  • In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
  • Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

1 thought on “Lentil Soup”

  1. YUMMMMM!!! After a few decades of microwaving and chowing down, I’m back in the kitchen, awakening taste buds, re-learning, actually shopping INGREDIENTS, COOKING again, enjoying/savoring food . . . your recipes coaxing stunning results! Did I say YUMMMMM?!!! Thanks!


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