How To Make Lentil Soup

This classic soup is hearty and light – perfect for a cold day. Sweat onions, carrot and celery in some olive oil and then add minced garlic and dried bay leaves to create a flavorful base. Add soaked lentils of any variety you choose into the base with some fresh basil and oregano. Lentils come in a number of colors. Choose between fresh chopped tomatoes or canned crushed tomatoes if you cannot find perfectly ripe tomatoes or prefer a smoother texture. Add some water and allow the soup to cook until the lentils are tender. Remove the bay leaves and add some chopped spinach, white wine vinegar, pepper and salt to finish off the dish. Lentils are a great source of protein and this dish is packed with vegetables, so it will power you through the day. In this video, Chef Mark provides an online cooking lesson for a healthy lentil soup. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Lentil Soup Recipe:

½ cup Onions, small diced
½ cup Carrots, small diced
½ cup Celery, small diced
2 Tbsp minced Garlic
Bay Leave
2 cups of lentils (washed)
Fresh basil and fresh oregano to taste
2 cups crushed tomato
3cups Water
White wine vinegar

1. Sautee the mirepoix in oil add garlic and bay leave.
2. Add washed lentils, sweat them.
3. Add Basil and Oregano
4. Add lentils and crushed tomato.
5. Add water and cook until lentils are soft.
6. Add seasoning.

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If you have questions or comments about this recipe please leave them below.


One Comment

  1. What type of lentils did you use?