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Lentil Soup

Lentil Soup



  • 4 cups vegetable stock
  • 2 cups dried lentils
  • 1 onion (sliced)
  • 1 large carrot (sliced)
  • 1 large celery stalk (sliced)
  • 2 cloves (crushed)
  • 1/4 cup chopped celery
  • 1 bay leaf
  • 1/2 tsp dried oregano
  • 3 tbsp tomato paste
  • 2 tbsp white wine vinegar or herbal vinegar
  • 1 tsp spike unsalted (optional)
  • 2 tsp sea salt
  • 1 can (28 ounces) whole tomatoes
  • 1/2 tsp pepper
  • 1/4 tsp summer savory or oregano or thyme (optional)



  • Saute in a large sauce pan, the onion, carrot, celery, and garlic until tender for about 10 minutes.
  • Bring the stock to a boil in the pan.
  • Rinse the lentils and add to boiling stock.
  • Add all the remaining ingredients except the vinegar.
  • Reduce the heat, cover, and simmer until the lentils are very soft for about 1 hour.
  • Remove the soup from the heat and add the vinegar.
  • Discard bay leaf.


(If you want a creamier soup, puree half the soup. Return the puree back to the saucepan and reheat) Or you can place all ingredients in a crockpot, (minus 1 cup fluid) in the morning and set on low for 9 to 10 hours.