It’s been a long time since I published a lentil recipe on the blog and that they are usually very successful. You are going to love this soup because it is incredibly simple and very practical for everyday use.

You only need one pot to make it and it keeps really well in the fridge (and freezer), so you can make it in large batches to eat throughout the week.



  • 1 cucharada de aceite de oliva virgen extra (opcional)
  • 4 dientes de ajo, troceados
  • 1 cebolla, troceada
  • 1 ramita de apio, troceada
  • 1 zanahoria grande ó 2 pequeñas, troceadas
  • 1 taza de lentejas secas (200 g)
  • 1 bote de tomates enlatados (800 g ó 28 oz)
  • 4 tazas de caldo de verduras o agua (1 litro)
  • 2 cucharaditas de orégano seco
  • 2 cucharaditas de comino molido
  • 1 cucharadita de pimentón
  • 1/2 cucharadita de sal
  • 1/4 cucharadita de pimienta negra molida


  1. Heat the oil in a pot and add vegetables. Cook over medium-high heat until golden brown, stirring occasionally. If you don’t want to use oil, you can substitute vegetable broth or water.
  2. Add the rest of the ingredients (except salt and pepper) and cook over high heat until Bring the soup to a boil. Cook over medium heat with the lid on for about 40 minutes or until the lentils are tender.
  3. Finally, add the salt and pepper and stir to combine. mix well.
  4. You can leave the soup as it is or beat it a bit with a hand blender to make it thicker.
  5. Serve immediately (I sprinkled some fresh chopped parsley on top) or store leftovers in the fridge for 5-7 days.


  • I used brown lentils, but it also tastes great with green lentils.
  • I don’t soak the lentils because it’s more practical that way, but if you do, the cooking time will be reduced.
  • Use the spices and herbs that you like best.
  • You can substitute canned tomatoes for fresh tomatoes, although in that case it is you may need to add a little more vegetable broth or water.
  • Add more or less vegetable broth or water depending on how thick you want your soup. 
  • If you want to reduce the amount of sodium in the recipe, you can eliminate the salt, use water instead of broth, or use a low-salt vegetable broth.
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