Hearty Lentil Soup



Heat oil in a medium to large saucepan over medium heat. Add onion and stir well. Sauté until softened.

Add garlic and stir well. Add tomatoes, lentils and vegetable broth.

Add carrot, zucchini, celery, thyme, oregano, and bay leaf.

Bring to the boil, before reducing to low heat and simmering for 15 minutes. Remove bay leaf.

Season with salt and pepper, and serve. 


  • 1 Tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced 
  • 1 can diced tomatoes
  • 1 can lentils 
  • 2 C vegetable broth
  • 1 carrot, cut into half-moons
  • 1/2 zucchini, cut into half-moons
  • 1 stalk celery, sliced
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1 bay leaf 
  • salt and pepper, to taste