We may receive a commission for purchases made through links on this page. Learn More
Description
This soup is hearty, filling, and delicious. The perfect addition to a cold winter or fall night. It also checks the boxes for being low cost and easy to make.
The length of the ingredient list may be intimidating for some. But if you do all the chopping and measuring up front then it is a breeze to make.
The brand of red lentils I typically reach for is Bob’s Red Mill – Red Lentils. They seem to cook a little better than the generic brands or store brands I’ve tried in the past.
Using Better than Bouillon is optional for this recipe. You could substitute in vegetable broth or optionally you could omit them both and just use water.
Ingredients
1 onion, chopped
¼ cup olive oil
3/4 cup carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 tsp. dried oregano
1 bay leaf
1 tsp. dried basil
1 (14.5 ounce) can crushed tomatoes
1 Tbsp. tomato paste
1 teaspoon Better than Bouillon
2 cups red lentils
8 cups water
1 tsp. salt
1 tsp. cumin
1 Tbsp. red pepper
– pepper to taste
Directions
- In a large soup pot (6 or more quart), heat oil over medium heat.
- Add onions, garlic, carrots, and celery; cook and stir until onion is tender.
- Microwave 2 cups of water for 2 minutes in the microwave. Add tomato paste and Better than Bouillon to measuring cup and mix until combined well. Then add to the soup pot.
- Stir in bay leaf, oregano, basil, salt, cumin, red pepper, and pepper.
- Stir in lentils and add remaining water and tomatoes.
- Bring to a boil. Reduce heat and simmer for about 45 minutes.