Hearty Lentil Soup

· March 15, 2026

Gotta have a good lentil soup recipe.

Yield
6 servings
Ingredients
2 T olive oil
2 c finely diced onion
3 large garlic cloves
1 salt (freshly milled pepper)
3 T tomato paste
1 1⁄2 c french green or brown lentils (sorted and rinsed)
1⁄3 c finely diced celery
1⁄3 c finely diced carrot
2 bay leaves
1⁄2 c chopped parsley
1 1⁄2 c green or brown lentils (sorted and rinsed)
2 q vegetable broth
1 T dijon mustard
1 T sherry vinegar or red wine vinegar
  chopped celery leaves and parsley
Instructions

Heat the oil in a soup pot over high heat. Add the onion and sauté until it begins to color around the edges, 5 to 7 minutes. Meanwhile, mince or pound the garlic in a mortar with 1 teaspoon salt. Work the tomato paste into the onion, then add the garlic, celery, carrot, bay leaves, and parsley and cook for 3 minutes. Add the lentils, 2 quarts broth, 1/2 teaspoon salt and bring to a boil. Lower the heat and simmer, partially covered, until the lentils are tender, 25 to 35 minutes. Stir in the mustard and vinegar. Taste and add more of either as needed. Check the seasoning and adjust with plenty of black pepper. Remove the bay leaves, and serve garnished with the chopped celery leaves and parsley. The longer the soup sits before serving, the better it will taste.

Notes

The longer the soup sits before serving, the better it will taste.

Source

Vegetarian Cooking for Everyone

Net carbs
12