Herbed Lentil Soup

Mar 13, 2021 4:07:19 PM Carly Hanellin

After it’s debut, Herbed Lentil Soup became a new favorite for our members. We’ve since received many requests for the recipe - so here we are!

This recipe is perfect if you're in the mood for a hearty, vegan soup. It's sophisticated, easy, and filled with aromatic flavors. Don't forget the bread from our partners at Seven Stars Bakery for dipping!

Check out the full recipe below.

Eat Well.


Herbed Lentil Soup



Olive Oil 2 1/2 tbsp
Carrots - Diced, 1/2" 1 cup
Onion - Diced, 1/4" 1 cup
Celery - Diced, 1/2" 1/4 cup
Tomato Paste 2 tbsp
Garlic 1 clove
Brown Lentils 1 cup
Vegetable Stock 3 cups
Water 3 cups
Dried Thyme 1 tsp
Dried Bay Leaves 1 each
Dried Oregano 1/2 tsp
Crushed Red Pepper 1/4 tsp
Kosher Salt 1/2 tbsp
Ground Black Pepper 1/4 tsp
Apple Cider Vinegar 1 tsp
Fresh Parsley 3 cups


1. Heat olive oil in a large stock pot over medium-high heat. Add the carrot, onion, celery and some kosher salt and cook, stirring occasionally, until the vegetables are starting to caramelize about, 8 to 10 minutes.

2. Stir in the tomato paste and garlic and cook, until the garlic is fragrant and slightly softened, about 1 to 2 minutes. Add in the lentils, vegetable stock, water, thyme, bay leaf, oregano, red pepper flakes, kosher salt and black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened, about 28-30 min.
3. Remove the bay leaves. Puree about 1/3 of the soup in a blender until smooth then stir back into the pot.
Stir in the vinegar and parsley. Taste for seasoning􏰀. Enjoy!

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