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Vegetarian lentil soup

Vegetarian Lentil Soup Recipe

Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Servings 6 -8


  • 2 tablespoons olive oil
  • 1 medium yellow onion roughly chopped
  • 2 medium carrots chopped
  • 1 celery stalk chopped
  • 5 cloves garlic minced
  • 1 pound brown lentils
  • 1 can 28 oz. whole tomatoes, crushed thoroughly, and their liquid
  • 4 cups vegetable stock
  • 3 cups water
  • 1 bay leaf
  • 2 tablespoons roughly chopped fresh celery leaves if available
  • 2 teaspoons dried oregano
  • 2 teaspoons fennel seed
  • 1 pinch sugar
  • salt
  • freshly ground black pepper
  • red wine vinegar


  • In a Dutch oven or other large, heavy-bottomed pot, heat olive oil over medium heat. Add onions and cook until soft and starting to brown, about 5 minutes.
  • Add carrots and celery and cook, stirring occasionally, until slightly soft and coated in oil, 7-8 minutes.
  • Add garlic and cook until soft and slightly golden, about 1 minute. (Be careful not to let the garlic burn.)
  • Add tomatoes and their liquid, vegetable stock, water, and lentils, and season with salt and black pepper to taste. Bring to a boil.
  • Add bay leaf, celery leaves, oregano, fennel seed, and sugar and reduce to a simmer.
  • Cook, uncovered, until the lentils and vegetables are tender, about 45 minutes. Stir occasionally and season with salt and pepper as needed.
  • Stir in one or two splashes of red wine vinegar and serve.
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