50 minsDinner

Hearty lentil and vegetable soup

Makes: four servings
Makes: four servings


  • 2 yellow onions
  • 8 carrots
  • ¼ cup olive oil
  • 4 sticks celery
  • 1 ½ tbsp minced garlic
  • 1 ⅓ cups green lentils (dry)
  • 2 tsp smoked paprika
  • 1 ¾ tsp cumin
  • 1 ¾ tsp dried oregano
  • 2 cups canned diced tomatoes
  • 8 cups vegetable broth


  1. Peel and dice onion and carrot. Heat olive oil in a pot over medium heat. Add onion and carrot and cook 4 minutes.

  2. Meanwhile, coarsely chop celery. Add to the pot along with garlic and cook 4 minutes more.

  3. Add lentils, smoked paprika, cumin and dried oregano, along with a generous pinch of salt and pepper. Stir to combine. Add diced tomatoes and broth. Stir once more, then reduce heat to medium-low and cover. Simmer 30 minutes, or until lentils have softened. (Add more liquid if needed.)

  4. Season with salt and pepper to taste and divide into bowls.