Herbed Lentil Soup

Sometimes homemade soups sound like too much work when you get home from a long day at work.  However, if you can just start chopping your vegetables, it can turn into a lovely and tasty experience.

If you have bag of dried lentils, use the instructions on the back of the bag for suggestions but be sure to liberally add your own spices and extra veggies.  Here’s a modification of a basic recipe from Goya lentils:



  • ½ lb. dry lentils
  • 2 Tbsp olive oil
  • ½ large onion chopped
  • 2-3 cloves garlic, minced
  • 2 stalks celery, chopped
  • 2 chicken or veggie bouillons
  • 1 cup chopped carrots
  • 1 cup diced tomatoes
  • 4 ½ cups water
  • 1 tsp bay leaves
  • 1 Tbsp parsley
  • Salt and pepper to taste


  1. Rinse and drain lentils
  2. Heat oil in a pot; add onion, garlic, and celery.  Cook until tender.
  3. Add remaining ingredients and bring to a boil.
  4. Reduce heat, cover and simmer (~45 minutes) until lentils and veggies are tender.

Lentils are very good for you!  They are in the legume family and are extremely high in fiber.  They are also a good source of iron and protein.   Lentil soup is filling, flavorful, low in calories and full of veggies if you make it right.  Enjoy…..

Original Recipe by Ginger Hultin MS, RD

Facebook Twitter Pinterest Rss Email

Leave a Reply

Your email address will not be published. Required fields are marked *