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Lentil Soup with Tomatoes and Carrots

5 from 6 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 20 kcal


  • 350 g Red lentils
  • 2 Tomatoes
  • 1 bunch Soup vegetables
  • 2 Onions
  • Tomato paste
  • 1 L Vegetable broth
  • Olive oil
  • 2 Bay leaves
  • Salt
  • Pepper


  • Peel and dice the onions and fry them in olive oil until translucent, clean the soup vegetables, cut them into small pieces and add them to the onions.
  • Stir the tomato paste into the vegetables, pour the vegetable stock and bring to the boil.
  • Stir in the lentils, season everything with salt, pepper and bay leaves and simmer for about 10 minutes.
  • Chop the tomatoes, add them to the lentil soup, and simmer for another 15-20 minutes.
  • Serve the lentil soup with warm baguette bread or ciabatta.


Serving: 100gCalories: 20kcalCarbohydrates: 0.6gProtein: 0.3gFat: 1.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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