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Simple ingredients like French green lentils, vegetables, broth, tomato paste and spices make a hearty, satisfying soup you’ll make again and again.

This soup is a new version of my Quick Greek Lentil Soup.

Think of it as a simple meal in a bowl you can customize to suit your taste.

Add more cumin (and your favorite beans) to make it like chili.
Drain the broth and serve it pilaf style over rice for a lentil version of rice and beans.

I am making this yummy soup and my brown sugar pumpkin bread for a local cancer support group this week.

I wanted to highlight a recipe that was

The day before you want to make soup, soak and drain your lentils, then store covered in the fridge.
Chop your onions, celery, carrots and place in separate ziploc bags or containers in the fridge.
Assemble the other ingredients.
Measure out oil and spices into covered containers and place them on a cookie sheet.
Read the recipe through once or twice before you start making the soup so you have everything you need.

By chopping and measuring the day before, it will take about an hour to cook your Oh So Simple Lentil Soup.

If you like meat, add chopped chicken, meatballs or sausage.

More soups and stews here:

Oh So Simple Lentil Soup

Simple ingredients like French green lentils, vegetables, broth, tomato paste and spices make a hearty, satisfying soup you’ll make again and again.

1 lb French green lentils (16 oz)
2 tablespoons olive or avocado oil
2 large yellow onions, chopped
2 teaspoons minced garlic
3 cups celery, chopped (10 stalks/360 gm)
3 cups carrots, chopped (8–10 medium/360 gm))
2 teaspoons kosher salt
1 teaspoon freshly ground cracked pepper
1 teaspoon dried thyme
1 teaspoon ground cumin
3 tablespoons tomato paste (60 gm)
2 + quarts vegetable broth (may sub chicken broth)
2 bay leaves
- - Optional: 2 tablespoons red wine or lemon juice
  - freshly grated parmesan cheese
  - sour cream or dairy free sour cream

In a large bowl, pour boiling water over lentils. Let sit 15 minutes, then drain and set aside.
In a large non-reactive pot, heat oil over medium heat. Saute onions 20 minutes, until very soft and beginning to brown. Add a little broth, as needed, to keep onion from sticking to pot.
Add in garlic and brown one minute.
Stir in celery, carrots, salt, pepper and cook ten minutes more, until vegetables begin to soften.
Add thyme, cumin, tomato paste, lentils and stir to combine.
Pour in broth plus bay leaves and bring to a boil. Reduce to a simmer, stirring occasionally for 30 minutes. Taste; adjust seasonings and add in a splash of wine or lemon juice.
Serve with optional cheese and a swirl of sour cream, if desired.