Easy Hearty Lentil Soup


  • 1 tsp vegetable oil canola oil, sunflower oil or any kind of cooking oil
  • 1 onion diced
  • 1 carrot sliced
  • 4 cups vegetable broth or use a combination of water and vegetable bouillon cubes
  • 1 cup dry lentils you want regular brown lentils - NOT red lentils to make this soup!
  • 1/4 tsp dried thyme
  • 2 bay leaves
  • dash salt and pepper to taste
  • 2 tsp lemon juice optional, but delicious


  1. In a large pot, sautee the onions and carrot in the vegetable oil for 3-5 minutes until onions turn clear.
  2. Add the vegetable broth, lentils, thyme, bay leaves and a dash of sea salt or kosher salt and black pepper (you can always add more later when you taste the soup).
  3. Reduce heat to a simmer. Cover and cook your soup until the lentils are soft, about 45 minutes.
  4. Remove bay leaves and stir in lemon juice before serving.
  5. The lemon juice is optional, but it just helps to bring out all the other flavors a bit more.
  6. Taste, and and season with a bit more salt and pepper to taste, or, serve as is and allow everyone to season as they prefer.
  7. Makes 4 servings of lentil soup.