Lentil Soup

Lentils are a great way to get protein, iron, and fibre, especially for those on a vegetarian or vegan diet.  This lentil soup recipe isn’t only for vegetarians or vegans, though.  Everyone will love it.  It’s hearty and great tasting.  Plus, it uses a number of ingredients that you probably have on hand.

The recipe is from allrecipes.com and can be found here.

Lentil Soup

Below includes my alterations.  Click the link above for the original recipe.  Serves 3-4 if used as the main dish, serves 6 as side dish.


  • 1 onion, chopped
  • 1/4 cup olive oil
  • 2 carrots, diced
  • 2 stalks celery, chopped
  • 3-4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tsp dried basil
  • 1 (14.5 ounce) can crushed tomatoes
  • 2 cups dry lentils
  • 8 cups vegetable broth
  • 1/2 cup spinach, thinly sliced
  • 2 tbsp white wine vinegar
  • salt and pepper to taste


  1. 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.
  2. 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.

I tend to use more garlic than the original recipe calls for.  I also add vegetable broth instead of water.  I find the powdered vegetable broth to be economical.  I use white wine vinegar instead of the white vinegar used in the original recipe.  You could use lemon juice instead.  Finally, if you eat cheese, some parmesan cheese is a nice addition when you are ready to serve.


xo Saree


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