If you haven’t tried soup-making yet, you should as the weather cools down. It’s really easy and it can feed a lot of people at a time. This is our most basic, yet really flavorful hearty lentil soup.



There are a lot of ways to make a lentil soup. The bagel shop closest to us makes a great Armenian lentil soup, and our favorite Greek place makes a spiced cinnamon lentil soup. This recipe is really simple to put together, and you can change it up any way you want from there.

Ingredients

  • 2 large cans crushed tomatoes (or 5 cups pureed tomato)
  • 1 cup lentils
  • 1 medium yellow onion, diced
  • 1 stalk celery, minced
  • 1 medium carrot, diced
  • 2 cloves garlic, minced
  • 2 sprigs rosemary
  • 2 tsp oregano
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 cubes veggie bouillon or 2 tsp better-than-chicken bouillon
  • olive oil
  • salt and pepper to taste




  1. Put a large pot on medium-high heat. Toss in the prepped onion, carrot, garlic, celery, and 1-2 tbsp olive oil. Sauté everything until the onions are translucent, about 5-10 minutes.
  2. Pour in the tomato sauce and the lentils, along with all of the herbs and spices. (Except for the salt and pepper - just wait on that!)
  3. Stir everything together, turn the heat to medium-low and cover the pot. Let it simmer, stirring every so often. Add water or tomato sauce as you see fit.
  4. When the lentils are soft enough to eat, which takes between 30-60 minutes, the soup is all ready. Add in the salt & pepper to taste and enjoy warm! Cube up some stale bread and fry it up in some oil, garlic, and salt and you’ve got yourself some croutons too! :)


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  7. erinncook reblogged this from hipsterfood and added:
    Need to make this!
  8. thisbirdhasflown reblogged this from hipsterfood and added:
    I looove lentil soup. I make a lot of soup from scratch and it’s true, it’s really simple! This recipe for lentil soup...
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