Ceres Digital Cookbook

Marina Lentil & Vegetable Soup

Contributed by: Christopher VanderReyden

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Course Cuisine Servings Difficulty Spice Prep Cook Total Created
Soup Mediterranean 6 Very easy Mild 20 min 35 min 55 min 2026-02-10 19:08:45

Overview

A hearty, fiber-rich lentil soup that feels like a warm evening by the water.

Ingredients

  • 2 tbsp Olive oil
  • 1 piece Yellow onion (diced)
  • 1 cup Carrots (diced)
  • 1 cup Celery (diced)
  • 3 clove Garlic (minced)
  • 1.25 cup Brown or green lentils (rinsed)
  • 1.75 cup Diced tomatoes (canned) (with juices)
  • 6 cup Vegetable broth
  • 0.5 tsp Dried thyme
  • 1 piece Bay leaf
  • 1 tsp Salt (to taste)
  • 0.5 tsp Black pepper

Tools

  • Dutch oven or stockpot — Stovetop, For chili
  • Wooden spoon — Utensils
  • Cutting board — Prep
  • Chef's knife — Prep
  • Optional Measuring cups — Measuring, Dry and liquid
  • Optional Measuring spoons — Measuring

Instructions

Sauté onion, carrots, and celery in olive oil until softened. Add garlic, lentils, tomatoes, broth, thyme, bay leaf, salt, and pepper. Simmer until lentils are tender, then stir in spinach and cook briefly. Adjust seasoning and serve hot.