This is different than the Mediterranean style lentil soup, which is traditionally made with red lentils. This lentil soup has whole lentils and yummy diced vegetables that have soaked in a lot of flavor by cooking. I like leaving this as it cooks down, instead of using a blender to make a creamy soup. There’s a lot more texture and flavor by leaving it as it is.
The best part about this soup is that it’s super easy to make, and it tastes even better as leftovers.
Start off by sauteing the vegetables until just crispy.
Add in the seasoning…
Then the liquid…I used both chicken stock and water.
I chose to serve my soup with some warm cornbread, but you can use garlic bread or any other bread as well!
Lentil and Veggie Soup
- 1 tbsp cooking oil
- 1 small onion, diced
- 3 stalks celery, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 tsp black pepper
- 1/2 tsp crushed red pepper
- 1/2 tsp basil leaf, dried
- 1/2 tsp parsley, dried
- 1/2 tsp oregano, dried
- 2 cups green lentils, washed and drained
- 8 cups water, stock, or a combo of both
- 1 (14 oz) can crushed tomatoes
- Salt to taste
- Heat up a pot with oil; add the chopped onion, celery, and carrots.
- Once onion is softened, add the garlic and spices; cook for 2 minutes on medium heat.
- Add the lentils and the liquid; bring to a boil.
- Stir in the tomatoes and salt, cover the pot; simmer on low heat for 1 hour.
- Once flavors are nicely absorbed, serve warm with some cornbread and enjoy!
All recipes belong to All Floured Up unless otherwise stated.