Online Account Sign In

Note: Customers who receive promotional email do not automatically have an online account.

Create Online Account

Shop faster and easier by saving addresses in a secure online account. Plus, access online order history.

Create Account

Hearty Lentil Soup

Lentils seem to be popping up in more recipes lately, which can probably be attributed to their health benefits. I can remember my mom preparing lentil soup for my dad. The soup base was a beef gravy-like sauce and besides the lentils, there was small macaroni, like ditali, in it as well. I'm sure there were other ingredients too. I don't know where she got the recipe or if it was something she came up with herself. All I know was that I didn't like it.

Fast forward to 2018 and I'm revisiting lentil soup. Could I come up with something I would actually eat? I think I have.

This Hearty Lentil Soup is chock full of veggies in a base of crushed tomatoes and beef broth. Served with some warm cornbread, it is a satisfying, tasty soup you can serve for dinner. If you prefer a meat soup, add some cooked ground beef or sausage.

I used one of my favorite knives, the 7” Santoku for chopping, dicing and mincing. Easy, peasy and ready for the soup pot in a matter of minutes.

As noted in the recipe, you can prepare the soup in a slow-cooker. I recommend cooking the onions in oil before adding them to the cooker. Cooking raw onions in the cooker will give the soup a different taste.

Hearty Lentil Soup

8 Servings
Print Recipe


  • 1/4 cup olive oil
  • 1 onion, chopped
  • 2 cups diced carrots
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 4 cups water
  • 1 28-ounce can crushed or diced tomatoes
  • 32 ounces beef broth
  • Salt and ground black pepper to taste
  • 2 cups dried lentils


  1. Heat oil in a large soup pot over medium heat. Add the onions, carrots and celery and cook until onion is tender. Stir in garlic, bay leaves, basil and oregano and cook for 2 minutes.
  2. Add the water, tomatoes, beef broth and salt and pepper. Stir in the lentils. Bring to a boil, reduce heat and simmer for a least 1 hour. Taste and add more salt and pepper if needed.
  3. NOTE: This soup can also be made in a slow-cooker. Omit the oil. Place the ingredients in a 5-6 quart slow-cooker and cook on low for 7-8 hours or until vegetables are tender.

Recommended Tools

You may Also Like

  • Share
  • Reviews
  • Questions & Answers