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.
- 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
- 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.
- 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!)
- 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.
- 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! :)