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meatless monday soup recipe

Easy Lentil Soup Recipe

Inspired by the Greek "Fakes" lentil soup recipe this vegetable soup with lentils is served with freshly grated parmesan, olive oil and a drizzle of red wine vinegar for the most deliciously velvety flavorful lentils


  • 1 cup brown lentils
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 onion, chopped
  • 1 large carrot, chopped
  • 3 celery stalks, chopped
  • 1 quart water
  • 2 tbsp tomato sauce
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 2 2 bay leaves
  • salt & pepper to taste

Ingredients for Serving

  • 1/4 cup freshly grated Parmesan cheese
  • 1 tsp red wine vinegar
  • 1 tsp olive oil


  • In a large pot heat olive oil over medium heat. Add garlic, onion, carrot and celery and cook translucent, about 5 minutes.
  • Rinse and pick out lentils, then pour into the pot.
  • Add oregano, rosemary, and bay leaves and salt and pepper to taste. Add water and bring to a boil. Reduce heat to medium-low and continue to cook.
  • Stir in tomato paste. Cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. Add additional water if the soup becomes too thick.
  • To serve, drizzle with 1 teaspoon olive oil and red wine vinegar to taste. Top with freshly grated Parmesan cheese