italian lentil soup
Prep time
Cook time
Total time
Recipe type: Vegetarian
Serves: 6 bowls
  • 1 lb {1 normal bag} dry lentils
  • ½ white onion, chopped
  • 2-3 stalks celery, chopped
  • 1 tomato, chopped {or a handful of baby tomatoes, cut in half}
  • ½ tbsp olive oil
  • 1 vegetable bouillon cube
  • 2 bay leaves
  • 2 tsp salt, to taste
  • water
  1. First, sort and rinse your lentils. Sometimes, small rocks or other weird stuff ends up in the bags, so make sure you're only eating lentils!
  2. In a large nonstick pot, combined the onion, celery, tomato, olive oil, and cleaned lentils. Add in the bay leaves, salt, and bouillon cube, then add enough water to cover everything in the pot plus a couple inches on top.
  3. Cover, and cook on medium-low heat for 60-70 minutes, until the lentils are soft and flavorful. Add more water, if needed, to make it "soupier," or cook, uncovered, for a bit longer for thicker, creamier lentils.
  4. Serve with a drizzle of olive oil on top, and crusty bread!
Recipe by The Baking Fairy at