Rosemary lentil soup (4 servings)


I forgot to post for Vegan MoFo last week, so I'll post twice today!

I think this lovely soup recipe was recommended by my neighbor-friend Pankuri, although I'm not totally sure! I know I bookmarked it a while ago and finally got around to making it this past week. The only thing I did to change the original was to leave out the onion and substitute onion powder instead. (I was already having a bad belly day, and I didn't feel like tempting fate!) It's a low-fat soup that's packed with fiber and protein, and it doesn't take long at all to make.

You will need:

  • 1 Tbsp extra-virgin olive oil
  • 1 medium onion, diced (or onion powder if you choose)
  • 3 celery stalks, thinly sliced
  • 2 carrots, thinly sliced
  • 1 cup dried brown lentils, drained and rinsed
  • 4 cups water
  • 1 Tbsp chopped fresh rosemary
  • 1 bay leaf
  • 1 tsp red wine vinegar
  • salt and pepper to taste


  1. Heat the oil in a stockpot over medium heat. Add the onions, celery, and carrot, stirring frequently until the onion is translucent and the other veggies are soft. 
  2. Add in the remaining ingredients and increase heat to bring the mixture to a boil. After it boils, reduce the heat and allow it to simmer for about 25 minutes, until the lentils are tender. Check for seasoning and serve.

This was a great soup for a chilly day, and it heated up well in the microwave the next day. When I make it again, I'll cut up the celery and carrots differently, because I didn't like having such long slices in the soup. I used my food processor to slice the vegetables, but I should have cut the celery stalks and carrots in half lengthwise before I processed them. Oh well!