Lentil Soup

I like to make a dinner meal out of this and sometimes add whole grain rice as a side dish with some steamed cabbage, spinach or broccoli. Hope you enjoy!

Yields 6 servings


  • 250 g Lentils (approximately 1¼ cups)
  • 1 medium onion
  • 1 head of garlic
  • 2 tomatos
  • 2 carrots, peeled and chopped
  • Dried Rosemary, Thyme, Parsley and Oregano. (I add about 2 TBSP each for extra flavor, but you may add less quantity for milder flavor)
  • 2 whole bay leaves
  • 3 TBSP Olive Oil
  • Salt, to taste

Soak the lentils in water over night, or during one hour if you use hot water.

Remove the outer skin of the onion and cut in half.

Peel the head of garlic, you may leave the cloves intact or press on the sides with flat part of knife to open up more flavor.

Wash and peel the tomatoes (I leave the skins on and blend it well).

Start by placing the tomatoes in a large cooking pan with water. Heat and mash tomato in water. You may use a beverage mixer to help turn the tomatoes into sauce or just mash it with a wooden pestle. Add the rest of the ingredients and the amount of water to cover everything. Allow to cook until a boil. Reduce heat to a simmer. Cook for 30 minutes or until the lentils are tender.

Nutricion Facts per serving:

Calories 238
Carbohydrates 30g
Fiber 14g
Protein 12g
Fat 7.6g