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Lentil Soup

November 4, 2016
  • 2 tablespoons olive oil
  • 2 medium carrots, diced
  • 2 medium stalks celery, chopped
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon ground black pepper
  • 2 cups dry lentils
  • 1 can (14 ½ ounces) crushed tomatoes
  • 2 cups vegetable broth
  • 6 ½ cups water

In a large soup pot, heat oil over medium heat. Add carrots, celery, and onions; cook and stir until the onion is tender.

Stir in garlic, oregano, basil, and pepper. Cook for 2 minutes.

Stir in lentils and tomatoes, then add the vegetable broth and water. Cover and bring to a boil. Reduce heat and simmer for at least 1 hour or until lentils are tender.

Store leftovers in the refrigerator and reheat on the stove or in the microwave. The soup will taste better the next day!

Nutrition Information

Yield: 11 servings
Serving Size: 1 cup
Calories: 151
Total Fat: 3 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 248 mg
Total Fiber: 7 g
Protein: 9 g
Carbohydrates: 24 g
Potassium: 503 mg

Recipe provided by the U.S. Department of Health and Human Services.
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