Lentil Soup

Vegan Lentil Soup

Inspired by Moosewood Cookbook


  • 2 Tablespoons olive oil
  • 3 cups lentils (rinsed and picked over)
  • 8 cups vegetable broth (2 standard packages)
  • 2 medium onions, chopped
  • 4-6 cloves garlic, minced or crushed
  • 4 stalks celery, chopped
  • 4 carrots, diced
  • 1 can (14.5 oz) diced tomatoes and their juice
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1/2 teaspoon thyme
  • 2 teaspoons salt (or to taste)
  • black pepper
  • red wine vinegar


  • Saute onion and garlic for a few minutes until onions begin to be translucent
  • Add the carrots and celery and saute until the carrots are beginning to be tender
  • Add the veggie broth, lentils, spices and tomatoes
  • Stir and simmer, partially covered, for 1/2 hour
  • Taste for seasoning / salt and adjust as you’d like
  • When down, serve with a drizzle of red wine vinegar on top


Notes: If you are eating a low glycemic alkaline diet to reverse disease or cancer, replace the tomatoes with more vegetable broth or blended red bell pepper. Also, make sure the vegetable broth you are using does not contain any additives, preservatives or added sugar. You can also substitute water  for the broth and increase the amount of spices to impart a stronger taste.