Lentil Soup

Lentil Soup

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annie Kelly


This is so good on a chilly day served with some crusty garlic bread.


☆☆☆☆☆ 0 votes

20 Min
1 Hr
Stove Top


  • 1
    chopped onion
  • 1/4 c
    olive oil
  • 2
    diced carrots
  • 2
    stalks of chopped celery
  • 1 tsp
    dried basil and oregano
  • 1
    bay leaf
  • 1
    14.5 ounce can of crushed tomatoes
  • 2 c
    dries lentils
  • 8 c
  • 1/2 c
    chopped spinach
  • ·
    salt & pepper to taste
  • 2 clove
    minced garlic

How to Make Lentil Soup


  1. In a large soup pot heat olive oil over medium heat. Add onions, carrots,and celery. cook and stir until onion is tender.
  2. Then stir in garlic and bay leaf and oregano and basil. cook for about 2 minutes.
  3. Stir in lentils,[ which have been rinsed] add water and tomatoes. Bring to a boil. Reduce heat and simmer for at least 1 hour or so until lentils are soft but still have a little bite to them. Stir in chopped spinach and some salt and pepper few minutes before getting to serve.ready to serve
  4. Remove bay leaf before serving.

Printable Recipe Card

About Lentil Soup

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Italian

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