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lentil soup

LisaFoote avatar
Recipe by
Lisa Foote
@LisaFoote
Castle Pines, CO

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!

yield 4 serving(s)
cook time 20 Min
method Stove Top

Ingredients For lentil soup

  • 1 can
    (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
    water
  • 1 1/2 pt
    (750 ml) water or vegetable stock
  • 1/2 tsp
    sugar
  • 2
    bay leaves, dried
  • 1/2 tsp
    fresh ground pepper
  • 1/2 tsp
    salt, sea or kosher preferred
  • 1 can
    (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.
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