- 1 tbsp olive oil (use water or broth for oil-free)
- 5 cloves garlic, minced (about 3–4 tbsp, minced)
- 1 medium white or yellow onion, diced
- 3 medium carrots, peeled and diced (approx. 1.5 cups)
- 4 stalks celery, diced (approx. 1.5 cups)
- 5–6 cups vegetable stock
- 1 cup uncooked red lentils
- 1 28-oz can diced tomatoes with the juices
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp ground thyme
- 1/4 tsp red pepper flakes, optional, for heat
- 2 bay leaves
- 1 tbsp lemon juice
- sea salt and additional pepper, to taste
- Heat the oil in a large soup pot over medium heat.
- Add the garlic, onion and carrots and cook for 5-6 minutes, stirring often until soft and fragrant.
- Add the celery, stock, lentils, tomatoes, herbs and spices and bring to a simmer. Start with 5 cups of broth and if needed, slowly add a little more as it cooks to adjust the thickness.
- Simmer lightly until lentils are soft and tender, approximately 20-25 minutes.
- Season with salt and additional pepper, to taste, and add a squeeze of lemon juice.
- Remove the bay leaves and serve right away. Leftovers can be stored in the fridge for up to 5 day or frozen for up to 3 months.
Make the recipe oil-free by omitting the oil and sautéing the veggies in broth or water.
This recipe works with brown or green lentils but will require a slightly longer cooking time.
Keywords: lentil tomato soup, easy lentil soup, tomato lentil soup