1. 1 onion (diced)
  2. 3 carrots (diced)
  3. 2 ribs celery (diced)
  4. 4-5 cloves garlic
  5. 2 cups dry lentils
  6. 15 ounce can of diced tomatoes
  7. 4 cups vegetable broth
  8. 3 cups water
  9. 1½ tsp cumin
  10. 2 bay leaves
  11. 1 tsp paprika
  12. ½ tsp salt (or more to taste)
  13. 1-2 med potatoes, peeled and cubed small


  1. In large stockpot, over medium heat, sauté onion, carrots and celery in a small amount of water (about 7 minutes)
  2. Mince garlic, rinse lentils, and peel and cube potatoes.
  3. Add garlic, cumin, salt and paprika to stockpot, sauté 1 minute.
  4. Add broth, water, tomatoes, potatoes, lentils and bay leaves to stockpot.
  5. Increase heat and bring to a boil then reduce heat, cover, and simmer about 40 minutes or until lentils are tender.
  6. Consider adding 4-5 ounces roughly chopped spinach during the last few minutes of cooking.

2 thoughts on “Lentil Soup

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