Tomato Lentil Soup

Tomato Lentil Soup

Lentils are a great source of cholesterol lowering fiber. They are also a good source of protein and folic acid.


  • 1 cup lentils, picked and rinsed
  • 4 garlic cloves, peeled
  • 1 bay leaf
  • 5 cups water
  • 3 tablespoons extra virgin olive oil
  • 2 medium onions, chopped
  • 1 celery stalk, chopped
  • 2 large ripe tomatoes, peeled,seeded and chopped or 1-14 ounce can chopped tomatoes with juice
  • 1 sprig fresh thyme
  • 1 handful fresh basil leaves, slivered or chopped
  • salt and fresh ground pepper
  • 1/2 cup soup pasta (elbows or other)


  1. Place lentils in a soup pot with one of the garlic cloves and the bay leaf.
  2. Add four cups water and bring to a boil.
  3. Reduce heat, cover and simmer.
  4. Drain through a strainer, set over a bowl. Rinse the lentils with cold water and set aside with the cooking water.
  5. Discard the bay leaf.
  6. Mashed the cooked garlic clove with the three remaining garlic cloves and set aside.
  7. Heat 2 tablespoons olive oil in a heavy soup pot or dutch oven over medium heat and add onions and celery.
  8. Cook until tender, stirring constantly for about 5 minutes.
  9. Add tomatoes, mashed garlic and the lentils. Stir and cook for about 5 minutes.
  10. Add the cooking water from the lentils, along with the remaining cup of water, thyme and a few basil leaves.
  11. Salt and pepper to taste.
  12. Bring to a simmer and cover for 30 minutes, cooking on low heat. Lentils should be tender, but intact.
  13. Add pasta and continue cooking for about 5 minutes.
  14. Add the remaining basil and 1 tablespoon olive oil.
  15. Sprinkle with Parmesan or Gruyere and serve.

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