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Hearty Lentil Soup!

A hearty soup that can be made ahead and frozen. Tastes great served over chicken breasts too. 

Course Soup
Cuisine French
Keyword easy dinner recipe, freezer friendly
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 servings
Author Linda Spiker



  • 3 tablespoons extra–virgin olive oil
  • 2 cups white onion, chopped
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 4 garlic cloves, peeled and minced
  • 6 cups vegetable broth, separated, you may not need it all
  • 1 1/4 cups lentils, I use black beluga
  • 14 1/2 oz can diced fire roasted tomatoes in juice
  • 2-3 Tablespoons Balsamic glaze
  • Sea salt
  • Pepper


  1. Place chopped onions, celery, carrots, and garlic in a large stock pot and drizzle with 3 tablespoons olive oil.
  2. Sauté on med/high heat until veggies soften and begin to brown, about 15 minutes.
  3. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil.
  4. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 25-35 minutes (Cooking time depends on what lentils you use, the black take a little longer)
  5. If soup gets too thick pour in a little reserved broth. When lentils are soft place 2 cups soup (mostly solids) into blender and puree until smooth.
  6. Return puree to soup in pot; thin soup with reserved broth ½ cup at a time if too thick. Add 2 generous pinches of sea salt, pepper, and 2-3 tablespoons of good quality balsamic glaze.
  7. Serve