Lentil Soup, Soiree Style!


  • Large onion, chopped
  • 10 garlic cloves
  • 2 carrots, chopped
  • 3 celery stalks, chopped
  • Dried lentils
  • Tomato paste
  • Cumin
  • Salt & pepper
  • Balsamic vinegar
  • Olive oil


  1. Cover the lentils with water, in a heavy-bottomed pot, to 2” above lentil line.
  2. Bring to a boil, turn to simmer. Set the timer for 15 minutes!
  3. In the meantime, in a large glass casserole dish, toss the chopped onion with olive oil, salt & pepper; roast in a preheated 350 oven for 10 minutes.
  4. Remove the casserole dish to add/toss in the garlic, carrots and celery; add more olive oil to coat and a wee bit more s & p. Return to oven, bake for 10 minutes more; shake the casserole dish, and bake for 10 more minutes.
  5. Taste the lentils, they should be cooked but still firm! Simmer for a few more moments if necessary.
  6. Season with salt and pepper; stir in the tomato paste until dissolved.
  7. Add the roasted veggies, stirring well. At this point, you can use an immersion blender, if you’d like, to puree some of the lentils and veggies. Or you can leave it chunky…
  8. Flavor the soup with cumin, balsamic vinegar, and if necessary, more salt and pepper, to your liking.
  9. Enjoy this vegan and gluten free deliciousness!

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