Lentil Soup - PIH Health

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Published on January 09, 2017

Lentil Soup

Lentil Soup

Lentil SoupLentils are packed with protein and fiber, both nutrients that help fill you up. Perfect for a quick warm-up on a chilly night, this soup can be frozen in individual portions so it’s ready when you are.


  • 1 Tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 small tomato, chopped
  • 1 Tbsp tomato paste
  • 2 cups brown or green lentils, rinsed and drained
  • 1/2 tsp dried thyme
  • 1/8 tsp ground nutmeg
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 6 cups vegetable broth (gluten free if needed)
  • 2 cups water
  • 2 tsp red wine vinegar


In a large pot, heat the oil over high heat. Add the onion, carrots, celery and garlic. Reduce the heat to low and sauté until the vegetables are softened, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for 1 minute.

Add the lentils, thyme, nutmeg, pepper, and salt and stir to combine. Add the broth and water, and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 15 to 20 minutes. Stir in the vinegar and serve.


Yield: 10 servings

The information in Healthy Living Online is for educational purposes only.  It is not intended nor implied to be a substitute for professional medical advice.  The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation, or if they have any questions regarding a medical condition or treatment plan.

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