Lentil Soup

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Lentil Soup

Yield: 6-7

Lentil Soup

This is a great basic soup that you can dress up to fit your family. Get creative and spice it up with your favorites. You can always throw in a few other vegetables, too.


3 large carrots (peeled and sliced)

2 large stalks celery (chopped)

1 large yellow onion (chopped)

4 regular tomatoes (chopped)

2 cups lentil(s) (green)

4 cups veggie broth (low sodium)

1 whole bay leaf

black pepper (to taste)

red pepper (to taste)

vinegar (red wine, apple cider or balsamic – to taste optional)

Ezekiel English muffins (optional)


  1. Add 4 cups of water and 4 cups of veggie broth to large pot.
  2. Add rinsed lentils and bay leaf to pot and bring to boil.
  3. Skim off foam, lower heat (partially covered) about 20 minutes (or until lentils are tender).
  4. Add carrots, celery, and onion to the lentils.
  5. Cook partially covered for about 20 minutes (or until carrots are tender).
  6. Add tomatoes, black pepper and red pepper to taste.
  7. Simmer (partially covered) until lentils are very soft about 5-10 min
  8. Remove bay leaf before serving.
  9. Stir in a little vinegar just before serving.


  1. The Kitchen Skinny says

    HealthyMe February 20, 2012 at 5:53 pm [edit]
    We made this straight from the recipe (light on the red pepper, add Mrs. Dash or similar substitute). We didn’t add vinegar option. We loved it — surprisingly good. Made full recipe because we had company so there were 4 of us, with left overs (they loved it, too! Especially our teenage grandson!). Half recipe would be best for just two of us, but I would leave the same amount of carrots even in the half recipe because we especially enjoy carrots. Could add spinach if we wanted — but it was delicious as it was.

  2. Lauren Lanni says

    I added a lot more water but that could be because we had truly giant vegetables and they may have yielded a lot more.

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