1 cup dried green or brown lentils, rinsed and drained
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 can (14 oz) diced tomatoes
6 cups vegetable broth (gluten-free)
2 cups water
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and pepper, to taste
Olive oil for sautéing


Sauté the Vegetables:

In a large soup pot, heat a drizzle of olive oil over medium heat.
Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes until the vegetables begin to soften.
Add Garlic and Spices:

Add the minced garlic, dried thyme, dried oregano, and bay leaf to the sautéed vegetables. Cook for another minute or until the spices become fragrant.
Add Lentils and Liquid:

Add the rinsed and drained lentils to the pot.
Pour in the diced tomatoes, vegetable broth, and water. Stir to combine.

Bring the mixture to a boil, then reduce the heat to low.
Cover the pot and let the soup simmer for about 30-40 minutes or until the lentils are tender.
Season and Serve:

Remove the bay leaf and season the soup with salt and pepper to taste.
Serve your Lentil and Vegetable Soup hot. Enjoy!

This gluten-free lentil and vegetable soup is not only hearty and nutritious but also easy to prepare. It’s perfect for a comforting lunch.

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