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Lentil soup
Print Recipe
5 from 2 votes


Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 4 people
Author: Tania Sheff


  • 1 cup brown lentils
  • 10 cups vegetable stock or chicken stock
  • 3 bay leaves
  • 1 medium carrot
  • 2 medium celery ribs
  • 1 large tomato
  • 1/8 cup parsley finely chopped
  • to taste salt and pepper
  • to serve sour cream


  • Combine lentils with stock, add bay leaves and bring to a boil on high heat.
  • Meanwhile, using a mini food chopper, chop carrot into pretty small pieces and add to the soup. Repeat this process for celery ribs and tomato. If you do not own a food chopper - get one! But seriously, if you do not have one, just chop the veggies with a knife.
  • Once soup starts boiling, add salt and pepper, reduce heat to medium-low, cover with lid, and let it cook for about 45-50 minutes.
  • After 50 minutes have passed, turn off the heat, add parsley, and stir. Let it rest for 10 minutes before serving.
  • Serve with a spoonful of sour cream. Enjoy!