Lentil Soup

Lentil Soup

This was accidentally vegetarian, as I made it with what was in my pantry. Add ham or bacon if you like.


  • 3/4 cup (5oz, 150gr) small, green lentils ‘du Puy’ or tan lentils 
  • 3/4 cup (5oz, 150gr) red or coral lentils
  • 3/4 cup (5oz, 150gr) Beluga or tiny clack lentils
  • 1 medium carrot, chopped
  • 1 rib celery, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 6 cups (48oz, 1440ml) of vegetable stock
  • 2 cups (15oz, 450gr) whole tomatoes, peeled, chopped, juices reserved
  • 1 cup (8oz, 250ml) tomato sauce, optional
  • 1 1/2 tsp paprika
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tbs olive oil 


  • In 4 qt (litre) pot sauté onion, garlic, celery and carrot in olive oil until tender and starting to color. 
  • Add paprika, cumin and sauté 1 minute longer.
  • Add lentils, herbs, tomatoes with their juices, stock and bring to a boil. 
  • Cover, reduce heat and simmer until lentils are tender, about 30 – 35 minutes.
  • Add tomato sauce if you want a thicker soup and simmer 5 minutes longer.


You can use all of one kind of lentil or any combination you like. Coral lentils tend to disappear into the soup while the other 2 will hold their shape.

Keywords: lentils, soup, lentil soup

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