Lentil Soup

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Good lentil soup with leeks.

Preparation time: 1 hour
Cooking time: 1 hour

Serves: 4

Dietary guidance: v v 

Tags: soup · lentil ·


4-5 cloves of garlic, minced
1-2 stalks of celery, chopped
1-2 large carrots, chopped
1 medium bunch of spinach leaves
1 cup of dry lentils
pinch of salt
1/4 teaspoon of pepper
1/4 teaspoon of dried oregano
3/4 teaspoon of dried thyme
3/4 teaspoon of dried parsley
3 cups of water
2 cups of vegetable broth
3-4 tablespoons of olive oil
3 chopped leeks


oak lentils for an hour. Discard floaters, rinse and drain in a colander.

In a large stew pot, heat olive oil over medium heat. Add garlic, celery, salt, pepper, oregano, thyme and parsely. Saute for 2-3 minutes.

Add spinach and continue to saute until the spinach cooks down.

Add water, vegetable broth, lentils and carrots. Reduced heat, cover and simmer over low heat for an hour or until lentils and carrots are fully cooked, about an hour.

Adjust spices to taste.

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