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Easy Lentil and Tomato Soup

Yields10 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

This is one of the easiest soup recipes I know. Most of the ingredients are put in the soup pot at once and simmered until the ingredients are tender. It's also an excellent vegan and vegetarian soup. It freezes well.

 8 cups water
 1 Tbsp kosher salt
 1 cup green Du Puy lentils, rinsed
 1 large onion, diced
 2 large carrots, peeled and diced
 2 ribs celery, diced
 1 28oz (796 ml) can Favuzzi diced tomatoes
 3 Tbsp extra virgin olive oil
 1 cup small pastaSmall pasta includes acini di pepe, orzo or broken spaghetti
 1 Tbsp balsamic vinegar
 salt and pepper to taste
 ¼ cup chopped fresh basil
 ¼ cup chopped fresh flatleaf parsley

In stock pot, combine the water, salt, lentils, onion, carrot, celery, tomatoes and oil.


Bring to a simmer and cook until the vegetables are tender.


Add the pasta and cook until tender. Stir in the balsamic vinegar.


Season with salt and pepper to taste. If the soup is too thick, add a cup or two of water. Re-season.


Stir in basil and parsley.


Instead of pasta, add 1 - 19 oz (540ml) can of drained white kidney beans
Add 1 cup (250 ml) of diced cooked chicken or sausage for a heartier soup.

Nutrition Facts

Servings 0