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Lentil Soup


Scrumptious and hearty, this lentil soup is a healthy one pot fix to any meal. Full of yummy veggies and soft savory lentils this soup is cozy and soothing as it warms you up from the inside out. Not only is it very easy to make but it’s also filling and really nutritious which makes it a winner every time.
Course Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings


  • ½ lb. Dry Lentils
  • 1 Tb. Olive Oil
  • Cup Onion
  • 2 Cloves Garlic
  • 5 Cups Water
  • 1 Bay Leaf
  • ½ tsp. Oregano
  • ¼ tsp. Black Pepper
  • 1 Pinch Cayenne Pepper
  • 2 Carrots
  • 2 Celery Stalks
  • 1 Can Diced Tomatoes 15 oz
  • 2 tsp. Salt


  • Sort through lentils and pick out any debris. Then wash and drain.
  • Chop the onion while you warm a pot over medium heat. Add the olive oil and onion to the pot and stir often until onions begin to brown.
  • Smash the garlic, remove the skin and chop it finely before adding to the onions. Cook for about one more minute.
  • Add the water and lentils to the pot and then bring to a boil. Incorporate the bay leaf, black pepper, oregano and cayenne pepper, Reduce to a simmer and cook for about 25 to 30 minutes or until lentils are soft and well cooked.
  • Chop the carrots and celery and add to the mixture as well. Add the can of tomatoes, including the juices, and the salt. Simmer for about 10 more minutes or until the carrots are tender. Remove the bay leaf just before serving.


Make sure that the lentils are completely cooked before adding the tomatoes. The acid in the tomatoes will stop the lentils from cooking.