Lentil Soup

Updated: Sep 26, 2021

I can't imagine anything better than a homely lentil soup for a cold winter's day. It is not necessarily a winter dish, even though it is called soup. You can enjoy this dish all year.

Also kids go crazy about these brown legumes.

Nutritionally, this is a great protein dish, high in fibre and antioxidant. Iron should be also mentioned, although it should be noted that only a small percentage of iron is absorbed from plant sources, combining with vitamin C aids, and since there is tomato in it, that helps.



Servings: 4

Preparation time: 10 minutes

Cooking time: 50 minutes


250gr lentils

1 large onion, finely chopped

2 chopped carrots

2 medium potatoes cut into cubes

1 chopped green pepper

1 clove garlic (whole)

1 stick celery, chopped

2 bay leaves (optional)

3 tbsp. olive oil

1 chopped tomato

1 tbsp. tomato paste

1 vegetable cube


pepper (optional)

1 lt. water

Garnish with:


chili pepper

Serve with:

apple cider vinegar (optional)

Kalamata olives



  • Rinse lentils, boil in water for 5 minutes and drain.

  • Put lentils with approx. 1 liter of water in the pot and add onion, carrots, peppers, celery, garlic, potatoes, bay leaves (if wanted) and 2 tbsp. olive oil. Simmer in low to medium heat for about 40 minutes.

  • Add vegetable cube, season with salt and pepper and cook for another 10 minutes until the soup boils.

  • In order for the soup to become more thick, press the potatoes with a potato presser and mix.

  • At the end add 1 tbsp. olive oil and mix the soup.

  • Garnish with fresh celery and chili pepper, if desired.

  • Serve with 1 tbsp. apple cider vinegar (super healthy), bread and Kalamata olives or pickled vegetables, depends your taste preferences.

Bon appetit!

Did you make this recipe?? Tag @sweetandsalty_feelings on Instagram and hashtag it #sweetandsaltyfeelings