Vegetables Lentil Soup 

Preparation time: 1 hour

Serving : 6-7 servings


  • 1 onion, chopped
  • 3-4 stalks celery, chopped 
  • 3 carrots, chopped
  • 3-4 garlic cloves, chopped
  • 4 cups vegetable broth or water with vegetable bouillon
  • 1 1/4 cups lentils, rinsed, drained
  • 1 14 1/2–ounce can diced tomatoes in juice


  1. Heat oil in heavy large saucepan over medium–high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes.
  2. Add 4 cups broth or water, lentils, and tomatoes with juice and bring to boil.
  3. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
  4. Transfer 2 – 3 cups soup (mostly solids) to blender and puree until smooth.
  5. Return puree to soup in pan. Season with salt, pepper. Add more water to thin it out to the right consistency if it is too thick.

My notes : One time while I started making the soup, I realized that I was running out of lentils. I had about half cup left, I filled the rest of the cups with a mixture of pinto beans, barley, quinoa and it worked out fine.


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