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!

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24 Hr 30 Min
20 Min
Stove Top


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1 can(s)
(14 oz) organic tomatoes (diced or whole)
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
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


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

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About Lentil Soup

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

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