Lentil soup is the quintessential plant-based-yet-normal soup. All types of eaters will like it, and meat is not missed because it’s comforting, hearty, flavorful and protein-y from the lentils.
Most all lentil soup recipes are about the same. I didn’t base this one off any other lentil soup recipe, I just made a very vegetable-heavy lentil soup and used lots of herbs that are both yummy and beneficial for your health. (Did you know thyme boosts your immune system and is helpful for curing respiratory infections?)
It’s starting to get cold, and since my husband is working from home right now, I have been actually making lunch sometimes (as opposed to eating peanut butter toast or fruit, or hoping we have leftovers). A simple soup like this is perfect to cook up for lunch. I love that it doesn’t require any special ingredients that I have to shop for. I usually always have these ingredients on hand, which is one of the best parts of this recipe.
The garlic and onion in this soup are particularly good for cold and flu season. Eat up!
A simple, cheap and delicious soup that is bursting with nutrition and flavor.
- 1 onion
- 5 cloves garlic
- 3 carrots
- 3 stalks celery
- 2 cups cubed potatoes
- 4 c vegetable broth
- 1 15-oz can diced tomatoes
- 1 tsp thyme
- 1 tsp oregano
- 1/2 tsp rosemary
- 1 cup lentils
- 1 tsp salt
- 1/2 tsp red pepper flakes
- 1/2 cup frozen peas (optional, at the end)
Saute onion, carrots, and celery in a splash of water in a large pot. Add all other ingredients. Bring to a heavy simmer and let cook about 20 minutes, until lentils are soft. Add frozen peas, if desired, to help cool it off.
Season with additional salt and pepper, if desired. Chopped fresh basil on top is also delicious.