Lentil soup

By Abbey Sharp
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print
Lentil soup

This lentil soup packs a lot of flavours into one pot for less mess and less fuss.



  • 2 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 3 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 (14.5-ounce) can crushed tomatoes
  • 2 cups lentils
  • 8 cups water
  • 2 tablespoons red wine vinegar
  • Salt and pepper, to taste


  1. Place the oil in a large soup pot and add in the onion, carrots, celery and garlic. Saute until softened, then add in the tomtoes, lentils and water. Bring to a boil, then reduce heat to simmer. Put the lid on and cook for one hour.
  2. Add the vinegar and salt and pepper, to taste.

Watch The Marilyn Denis Show Daily at 10am ET on CTV

Follow Abbey Sharp: