Lentil Soup

Lisa Foote


This is a vegetarian recipe. It's very simple and smooth. I like it because it's not chunky. I add 1/2 teaspoon of red pepper flakes sometimes to kick up a little heat! It takes about 30 minutes to make and is a great meal after a long day! Enjoy!


☆☆☆☆☆ 0 votes

24 Hr 30 Min
20 Min
Stove Top


  • 1 can(s)
    (14 oz) organic tomatoes (diced or whole)
  • 1
    small onion, peeled and grated or cut into very small pieces
  • 2 clove
    garlic, peeled and sliced
  • 6 Tbsp
  • 1 1/2 pt
    (750 ml) water or vegetable stock
  • 1/2 tsp
  • 2
    bay leaves, dried
  • 1/2 tsp
    fresh ground pepper
  • 1/2 tsp
    salt, sea or kosher preferred
  • 1 can(s)
    (14 oz) green lentils, drained
  • 1 Tbsp
    red wine vinegar
  • 1/2 tsp
    dried oregano or a small handful of fresh oregano, chopped

How to Make Lentil Soup


  1. Blend the tomatoes and their juice until very smooth.
  2. In a large pan, cook the onion and garlic in 6 TBSP water until soft and the water has evaporated.
  3. Pour in 1.5 pints (750 ml) of water/vegetable stock then add the tomato sugar, bay leaves and salt and pepper.
  4. Bring to boil and cook for 10-15 minutes over medium heat.
  5. Add the canned, drained lentils, vinegar and oregano. Heat until hot.
  6. Check for seasoning before serving. Add salt, pepper, vinegar or oregano as needed. Remove bay leaves before serving.

Printable Recipe Card

About Lentil Soup

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: Mediterranean
Other Tags: Quick & Easy, Healthy

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