Fall Recipe: Easy Lentil Soup

Nothing says Fall like soup, and one of my favorite thing to eat in the Fall is this classic lentil soup recipe. It’s easy quick and delicious!


  • 1 onion, chopped
  • 1/4 cup olive oil
  • 2 carrots, diced
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1 (14.5 ounce) can crushed tomatoes
  • 2 cups dry lentils
  • 8 cups vegetable stock
  • 1 potato peeled and chopped.
  • 1/2 cup spinach, rinsed and thinly sliced
  • Salt to taste
  • Ground black pepper to taste


  • In a large soup pot, heat oil over medium heat. Add onions, carrots, potatoes and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
  • Stir in lentils, and add stock and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Season to taste with salt and pepper.




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