Lentil Soup


Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 321 kcal


  • 2 tablespoons extra virgin olive oil
  • 1 onion chopped
  • 1 carrot diced
  • 1 celery stalk  diced
  • 1 cup lentils washed
  • 1 bay leaf
  • 6 cups vegetable stock or water
  • Freshly ground black pepper
  • Salt


  1. Put the oil in a large, deep pot over medium heat. When hot, add the onion and cook, stirring frequently, until soft, just a minute or two. Add the carrot and celery and keep cooking and stirring until brightly colored and hot, about 2 minutes.
  2. Add the lentils, bay leaf, and stock; sprinkle with freshly ground black pepper. Bring to a boil, then turn the heat to low and cook, stirring occasionally, until the lentils are tender, about 30 minutes. (At this point, you may cool and refrigerate the soup, covered, for up to 2 days; reheat gently.) Add more stock if the soup is too thick. Just before serving, taste, sprinkle with salt and more pepper if needed, and serve.

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