Lentil Soup

Easiness: ***
Greenness: Vegan


  • 1 onion, chopped
  • 1/4 cup olive oil
  • 2 stalks celery, chopped (can be omitted)
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano or basil
  • 1 (14.5 ounce) can crushed tomatoes (can be substituted for cooked chopped tomatoes)
  • 2 cups dry lentils
  • 8 cups water
  • salt and pepper to taste
  • 1 lemon or lemon juice (can be omitted)
  • you can also add: fresh spinach, chopped carrots or zucchini to add extra flavor


1. In a large soup pot, heat oil over medium heat. Add onions and celery; cook and stir until onion is tender. Stir in garlic, oregano, and basil; cook for 2 minutes.
2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach* (optional), and cook until it wilts. Season to taste with salt and pepper. Add lemon juice to taste.

Modified from a recipe at All Recipes: http://allrecipes.com/Recipe/Lentil-Soup/Detail.aspx


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