Lentil Soup
There's no better way to warm up on a cold day than with this hearty, delicious soup.
Ingredients
- 2 Tbsp olive oil
- 2 medium carrots, diced
- 2 medium stalks celery, chopped
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp ground black pepper
- 2 C dry lentils
- 1 can (14½ oz) crushed tomatoes
- 2 C vegetable broth
- 6½ C water
Ingredients for 11 servings (3.1 kg) · the original recipe
Method
- 1
In a large soup pot, heat oil over medium heat. Add carrots, celery, and onion; cook and stir until the onion is tender.
Stovetop - 2
Stir in garlic, oregano, basil, and pepper. Cook for 2 minutes.
- 3
Stir in lentils and tomatoes, then add the vegetable broth and water.
- 4
Cover and bring to a boil. Reduce heat and simmer for at least 1 hour or until lentils are tender.
Stovetop - 5
Store leftovers in the refrigerator and reheat on the stove or in the microwave. The soup will taste better the next day!
MicrowaveStovetop
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. The recipe is in the public domain. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by National Heart, Lung, and Blood Institute. Copied on 2026-11-12.
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