Rating: 4.5 stars 4.7
14 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

You'll be amazed how much flavor you get just with vegetables, legumes, and herbs. This simple, clean eating lentil soup with brown lentils is vegan and tastes great.

Recipe Summary

20 mins
43 mins
1 hr 3 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place lentils in a bowl, cover with cold water, and pick out the broken ones that swim to the top. Drain.

  • Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato paste, parsley, carrot, celery, 1 teaspoon salt, and bay leaves. Cook and stir for 3 minutes.

  • Pour lentils and 8 cups water into the pot. Bring to a boil, reduce heat, and cook partially covered until lentils are soft, 30 to 35 minutes. Stir in mustard and red wine vinegar. Puree soup with an immersion blender until mostly smooth but some chunks remain. Season with salt and pepper.

Cook's Note:

You can also use dried green lentils for this soup.

Nutrition Facts

204 calories; protein 11.8g; carbohydrates 31g; fat 4g; sodium 408mg. Full Nutrition