Dinner · lentilsPrint

Lentil soup

Name: Lentil soup
Prep time: 15 min
Cook time: 1 h 30 min
Yield: 11 servings
Ingredients: 2 Tbsp olive oil; 2 medium carrots (diced); 2 medium stalks celery (chopped); 1 small yellow onion (chopped); 2 cloves garlic (minced); 1 tsp dried oregano; 1 tsp dried basil; 1/2 tsp ground black pepper; 2 cups dry lentils; 1 can (14.5 oz) crushed tomatoes; 2 cups vegetable broth; 6 1/2 cups water

From the book of weeknights @weeknights · published 2026-11-12

Serves 11
Prep 15 min
Cook 1 hr 30 min

From National Heart, Lung, and Blood Institute · Regular · soup, meatless, makes leftovers

Notes

Keeps well in the refrigerator and tastes better the next day.

Ingredients

olive oil 2 Tbsp
carrots — diced 2 medium
celery — chopped 2 medium stalks
yellow onion — chopped 1 small
garlic — minced 2 cloves
dried oregano 1 tsp
dried basil 1 tsp
ground black pepper 1/2 tsp
dry lentils 2 cups (385 g)
crushed tomatoes 1 can (14.5 oz)
vegetable broth 2 cups
water 6 1/2 cups

Steps

Heat the oil in a large soup pot over medium heat. Cook the carrots, celery, and onion, stirring, until the onion is tender.
Stir in the garlic, oregano, basil, and pepper and cook for 2 minutes.
Stir in the lentils and tomatoes, then pour in the broth and water.
Cover and bring to a boil. Lower the heat and simmer for at least 1 hour, until the lentils are tender.