Lentil Vegetable Soup

Lentil Vegetable Soup Recipe

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This is a great Lentil soup. I like the combination of red and green lentils for more depth of flavor. The Tabasco and pepper flakes give a nice bite. Be sure to serve with a dribble of good olive oil and some fresh bread for dipping. Heaven!

Please note that the soup needs to be refrigerated overnight for the best flavor.


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20 Min
1 Hr 30 Min
Stove Top


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1/4 lb
button mushrooms
1 large
yellow onion
2 large
4 stalk(s)
plum tomatoes--canned or fresh with skin removed
3 large
garlic cloves
1 c
red lentils
2 c
green lentils
6 c
vegetable stock
1 tsp
each-thyme, marjoram and oregano
bay leaves
2 Tbsp
tomato paste
1 Tbsp
balsamic vinegar
4 dash(es)
red pepper flakes
3 Tbsp
extra virgin olive oil
sea salt to taste

How to Make Lentil Vegetable Soup


  • 1Coarsely chop the onion, celery, carrots and tomatoes.
  • 2Mince garlic and slice mushrooms.
  • 3In a stock pot, saute mushrooms in olive oil for 10 minutes.
  • 4Add onions, celery and carrots and saute until the onions become translucent. (about 10 mins)
  • 5Add garlic and saute 3 minutes, while being careful not to brown that garlic. (this can make it bitter)
  • 6Add lentils, stock and spices into the stock pot. Stir and bring to a boil.
  • 7Reduce the heat and cover; simmering until lentils are tender, about 35-40 minutes.
  • 8Add tomato paste and dissolve.
  • 9Add tomatoes, Tabasco and balsamic vinegar. Add salt to taste and simmer for 2-4 minutes, adding more vegetable stock to thin if necessary.
  • 10Cool and refrigerate overnight to meld flavors.
  • 11Reheat gently and serve with a dollop of sour cream and a drizzle of good quality olive oil if you like.

Printable Recipe Card

About Lentil Vegetable Soup

Course/Dish: Bean Soups
Main Ingredient: Vegetable
Regional Style: American
Other Tags: For Kids, Healthy
Hashtags: #lentils, #soup

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