Lentil Soup



  • 1-2 tablespoon olive oil
  • 3-5 garlic cloves, crushed and chopped
  • 1/2 medium yellow onion, diced
  • 1-2 medium celery stalks, diced
  • 1-3 medium carrots, diced
  • Freshly ground black pepper to taste
  • *1 Tbsp grated ginger
  • 1 quart vegetable broth (homemade or store bought)
  • 1 1/4 cups lentils, rinsed
  • 1 bay leaf
  • 1/4 teaspoon finely chopped fresh thyme leaves
  • 12-15 oz diced tomatoes with their juices (fresh or canned depending on time of year)
  • 12 oz peas (fresh or canned depending on time of year)
  • 12 oz corn (fresh or canned depending on time of year)
  • 1 Tbsp. apple cider vinegar (red wine vinegar also works)
  • 1-3 Tbsp. Salt to taste, if you use canned veggies you may not need much salt.
  • 1/4-1/2 c. heavy cream*



  1. Heat the oil in a large saucepan, add garlic and onion and cook for a few minutes.  Add the chopped celery and carrot and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
  2. Season heavily with pepper and add ginger. Remove from heat.
  3. In a large saucepan or pot combine the broth, tomatoes with their juices, lentils, bay leaf, thyme (and any other seasonings you feel like) and stir to combine. Cover and bring to a simmer for about 15 minutes.
  4. Add the sautéed vegetables (if corn and peas are fresh, add them now, if canned, wait) and continue simmering until the lentils and vegetables are soft, about 15 minutes more.
  5. If corn and peas are canned, add them now, and continue to simmer.
  6. If you feel like you want to add more water, do so. I sometimes add up to 1 1/2 more cups of water if needed.
  7. Add the vinegar, taste and season with more salt and pepper as needed.
  8.  For a creamier texture, purée about half of the soup in a blender and add it back to the pot. If you want to add cream, add it now, if not, enjoy it vegan!