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5 from 1 vote
Classic Lentil Soup
Course: Soup
  • ¼ cup olive oil
  • 2 large onions, chopped
  • 1 carrot, chopped
  • ½ teaspoon each thyme and oregano
  • 4 cups vegetable stock
  • 1 cup brown or green lentils, rinsed
  • ¼ cup chopped fresh parsley or cilantro
  • 2 cups canned diced tomatoes
  • Salt to taste
  1. Heat oil in a large pot and sauté onions and carrots for 3-5 minutes. Add herbs and sauté 1 minute. Add stock, lentils, parsley or cilantro, and tomatoes. Cook over medium heat, covered, until lentils are tender, about 45 minutes. Stir occasionally, adding water as needed if the soup dries out. Adjust for salt and enjoy!