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Veggie Lentil Soup

Veggie Lentil Soup

Hearty, healthy, simple & inexpensive soup!
Course Soup
Cuisine American
Servings 12 people


  • ½ cup Extra Virgin Olive Oil
  • 1 Onion diced
  • 4-5 Large Carrots chopped
  • 4-6 Ribs of Celery chopped
  • 8 Garlic Cloves minced
  • 4 tsp Cumin
  • tsp Curry Powder
  • 1 tsp Dried Thyme
  • 30 oz Diced Canned Tomatoes
  • 1 lb Dried Lentils green or brown
  • 8-12 cups Chicken or Veggie Broth less broth = thicker soup
  • 4 cups Water
  • 2 pinches Red Pepper Flakes
  • Salt & Pepper to taste
  • 1-2 Juiced Lemons


  • In a large pot or Dutch oven, heat the oil. Once the oil is hot, add the diced onion, carrots, and other veggies. Cook, stirring often, until the veggies have softened and the onion is translucent.
  • Add the garlic and seasonings. Stir to combine & cook for about 1 minute & then add the canned tomatoes.
  • Add the lentils, broth, water, salt, pepper, and red pepper flakes. Bring the soup to a boil. Cover the pot with a lid and reduce the temperature to allow a gentle simmer. Cook for 30 minutes, or until the lentils are soft.
  • If you want to blend a portion of the soup to make a more creamy texture, put a couple cups of soup onto a Vitamix or similar blender. You can also just use an immersion blender directly in the pot of soup and just blend for 30 seconds, or until you reach the creaminess you desire.
  • Remove the pot from the heat & add the lemon juice.
  • Taste the soup and add more salt, pepper, &/or lemon juice to your liking.
  • Serve hot & store leftovers in an air-tight container in the refrigerator.