Easy Lentil Soup Recipe

Now that I am technically a Housewife and Stay-at-Home-(soon-to-be)-Mom, I have decided that I am going to do the typical housewife duties including cooking dinners!


I don’t have many adventurous recipes up my sleeve, as I would be happy with 3 or 4 dinners for the rest of my life. Yet, I am trying to be a better cook, and today I got that opportunity. I tried a new lentil soup recipe. And boy, was it delicious!

Lentil Soup Recipe - Doyle Dispatch


3 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
1 cup chopped celery stalks (about 2 stalks)
1 cup chopped carrots
2 garlic cloves, chopped
4 cups vegetable broth
1 1/4 cups lentils, rinsed, drained
1 14.5 oz can of diced tomatoes in juice
1 bay leaf
1 tsp finely chopped fresh thyme leaves


1. Heat the oil in a large cooking pot over medium-high heat. Reduce heat to medium. Add onions, celery, carrots, and garlic. Saute until vegetables begin to brown (about 10-15 minutes).

Lentil Soup Recipe - Doyle Dispatch

2. Add 4 cups of vegetable broth, lentils, tomatoes and juice, bay leaf (whole), and thyme. Bring to a boil.

Lentil Soup Recipe - Doyle Dispatch

3. Reduce heat to medium-low, cover, and simmer until the lentils are tender (about 35 minutes). Stir occasionally.

Lentil Soup Recipe - Doyle Dispatch

4. Transfer the solid soup to a blender and puree for about 5-10 seconds until slightly smoother. Return puree to soup in the pan. Thin the soup with more broth or water (I added about 2 cups of water into the blender to loosen up the leftover puree from the blender and added that to the soup). Make sure you do not puree the bay leaf.

5. Ladle soup into bowls and serve with bread. Enjoy!

Lentil Soup Recipe - Doyle Dispatch

Total time to prepare: about 1 hour.



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  1. GrandMomMY says:

    You know how I love Lentil Soup! I had no idea that it only takes 35 minutes for the lentils to cook. I am so going to try this recipe! Thanks Dor!!

    • I owe it all to you for me even trying it! If you hadn’t gotten that lentil soup from Fresh Market a couple of weeks ago, I wouldn’t have found this new obsession. You are going to love this recipe! If you wanted to add a little bit extra, you could also get some of the pre-made rotisserie chicken, shred it up, and put it in at the end. I think we are going to do that the next time we make this. Oh, and I’m also investing in a manual food processor to help cut the veggies (I dislike cutting vegetables… which is why I don’t do more cooking).

  2. This sounds perfect for fall! Can’t wait to try it!

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