• 1 onion, chopped               
  • 1/4 cup olive oil                   
  • 2 carrots, diced                   
  • 2 stalks celery, chopped               
  • 2 cloves garlic, minced              
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon dried basil               
  • 1 (14.5 ounce) can crushed tomatoes    
  • 2 cups dry lentils                    
  • 8 cups water                       
  • 1/2 cup spinach, rinsed and thinly sliced
  • 2 tablespoons vinegar
  • Salt to taste    
  • ground black pepper to taste  


  1. In a large soup pot, heat oil over medium heat. Add the onions, carrots, and celery;  continue to cook and stir until the onions are tender. Stir in garlic, bay leaf, oregano and basil; cook for 2 minutes.
  2. Stir in the lentils, and add the water and tomatoes. Bring it to a boil, reduce the heat and let it simmer for at least 1 hour.  Right before it’s ready to serve, add the spinach, letting it cook until it is wilted. Stir in the vinegar, and season to taste with salt and pepper.​


  • Try using lemon juice, balsamic, or apple cider vinegar instead of white vinegar.
  • To bring the flavour out, stew the tomatoes before adding them.
  • Add 4 carrots instead of 2.
  • Use only half the water, and 4 cups of vegetable broth for the rest.
  • Try a sprinkle of parmesan cheese to top it off.
  • This soup goes great served with warm corn bread! Recipe makes about 6 servings.​

Hearty Lentil and Vegetable Soup