Lentil Soup.

recipe name

May 16th, 2010

This hearty lentil soup is great for dinner or lunch.

Makes six serves.


  • 3 brown onions
  • 4 cloves of garlic
  • 2 sticks celery
  • 3 carrots
  • 2 1/2 cups brown lentils
  • 5 cups water
  • 1 tin of tomatoes
  • 1 1/2 tablespoon tomato paste
  • 3 bay leaves
  • 3 teaspoons dried oregano
  • Olive oil
  • Red wine vinegar, parsley and bread to serve


Finely chop the onion, garlic, celery and carrot. Add a little oil to a large saucepan or stockpot with the onion, garlic, celery and carrot and cook over a medium heat for five minutes until they onions are translucent.

Blend the tin of tomatoes until smooth. Add all the remaining ingredients to the pot and bring to a boil. Reduce the heat and leave to simmer for 35 minutes. Season with salt and pepper.

Serve with a teaspoon (or so) of red wine vinegar, a handful of chopped parsley and crusty bread.