Lentil and Veggie Soup

Although fall season has started, this warm weather sure doesn’t make it feel like fall. I absolutely love fall, and all the food that comes with fall weather. So even though the weather may not be chilly, I am going to share my super easy, super delicious lentil soup recipe. 

I will also continue to make soups like these despite it being 90-degrees outside. No one can stop me from getting into the fall spirit! 

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.


Stir in the lentils and crushed tomatoes… for an added flavor boost, you can try fire-roasted tomatoes (found near the regular canned tomatoes in the grocery store). 

Bring everything to a boil, then reduce heat and let it cook slowly for a good hour. 

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

Yield: 6 servings

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


  1. Heat up a pot with oil; add the chopped onion, celery, and carrots. 
  2. Once onion is softened, add the garlic and spices; cook for 2 minutes on medium heat.
  3. Add the lentils and the liquid; bring to a boil.
  4. Stir in the tomatoes and salt, cover the pot; simmer on low heat for 1 hour. 
  5. Once flavors are nicely absorbed, serve warm with some cornbread and enjoy! 

This entry was posted in soup.

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