Simple Lentil Soup

A simple but perfectly balanced lentil soup, great for lunch with a slice of buttered crusty bread.

Simple Lentil Soup

Everyone should have a recipe for simple lentil soup in their repertoire. It’s one of those dishes that takes basic ingredients and turns them into something greater through cooking. This recipe is the perfect pantry-ready dish - with carrots and celery in your crisper, dried French green lentils and yellow onions in your pantry, and Vanns Bay Leaves and Thyme on your spice rack, you’ll always have the ingredients for a week’s worth of dinners or lunches at hand. But just because the lentil soup is simple, doesn’t mean it’s bland -- the vegetables and lentils soften and sweeten as they simmer gently, the thyme and bay leaves add a hint of herbs, and the final step of pureeing some of the soup before stirring it back in thickens it beautifully. Serve it with some crusty bread and a green salad, and you have a classic cafe meal at home!

Spices used in this recipe

Bay Leaves
Salt, Kosher


  • 1 ¾ cups French green lentils, picked over and rinsed
  • 2 Tbs. extra-virgin olive oil
  • 1 medium yellow onion, diced small
  • 1 medium carrot, peeled, trimmed, and diced small
  • 1 stalk celery, trimmed and diced small
  • ½ tsp. Vanns Thyme
  • 1 Vanns Bay Leaf
  • Vanns Kosher Salt, to taste


  1. Heat the oil over medium heat in a medium-sized pot. Add the onion and cook until translucent, about 5 minutes. Add the chopped carrot and celery and cook until beginning to soften, another 5 minutes.
  2. Stir in the lentils, thyme, bay leaf, and water. Simmer on medium-low until lentils are completely soft - a good way to test if they’re fully cooked is to allow a spoonful to cool before tasting. Add salt to taste.
  3. Remove the bay leaf and transfer 1 cup of the soup to a blender. Puree and stir back into the soup.

Serves 4-6. 

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