Real Recipes From Real Home Cooks ®

lentil soup

a recipe by
Beth Pierce
Old Monroe, MO

This delicious and easy lentil soup brings onions, carrots, celery, garlic, tomatoes, and lentils together in a perfectly seasoned vegetables broth with fresh thyme. The end result is a tasty heart warming soup with plenty of nutrition that the whole family can enjoy. This recipe is a hearty meal all by itself but for a classic weekend feast I like to serve it with Marinated Cucumbers and Red Onions and Garlic Hummus with fresh toasted pita slices. We are big soup lovers in this house. We eat and enjoy soup year round. As I always say it is a good things we have air conditioning.

serves 6
prep time 5 Min
cook time 40 Min
method Stove Top

Ingredients For lentil soup

  • 1 1/2 Tbsp
    vegetable or olive oil
  • 1 md
    onion chopped
  • 2
    ribs celery chopped
  • 2
    carrots peeled and chopped
  • 3 clove
    peeled and chopped
  • 1 1/2 tsp
    ground cumin
  • 1/2 tsp
  • 4 c
    vegetable broth
  • 2 can
    fire roasted tomatoes
  • 1 1/2 c
    green or brown lentils
  • 1 Tbsp
    fresh thyme
  • salt and pepper to taste
  • jalapeno rings (optional garnish)

How To Make lentil soup

  • 1
    Heat vegetable oil in Dutch oven or large stockpot over medium heat. Add the onions, celery, and carrots and cook until the onions and celery soften. Add the garlic, cumin, and paprika cooking for about 1 minute stirring continually.
  • 2
    Add the vegetable broth, fire roasted tomatoes, and lentils. Bring to a boil, then reduce to a simmer, cover, and cook for about 25 minutes or until the lentils are tender. Then stir in the fresh thyme, season with salt and pepper to taste, and if desired garnish with jalapeno rings.