Savory Lentil Soup

This is a quick soup because the lentils can be served al dente. If you prefer them soupy-thick, cook them a little longer, stirring frequently. At Engine 2, we like the small green French lentils, but don’t forget to give the yellow, brown, and orange lentils a shot as well.

Serve with warm whole-grain bread or brown rice and greens.

  • Prep Time 15 minutes
  • Cook Time 20 minutes
  • Serves 4


1 onion, chopped

3 cloves garlic, minced

2 bay leaves

16 ounces lentils, rinsed and drained

32 ounces vegetable stock

2 cups water

1 teaspoon dried thyme

½ teaspoon ground white pepper

4 carrots, sliced

4 stalks of celery with green tops, chopped

4 cups spinach, chopped into 2-inch pieces

1 tablespoon white vinegar



Sauté the onion, garlic, and bay leaves on high heat in a large soup pot for 5 minutes, until onion browns.

Add the lentils, stirring for 3 minutes, until warm.

Add remaining ingredients and cook covered on low heat for 20 minutes, adding water as necessary to achieve desired consistency.

Add chopped spinach and vinegar and remove from heat. Let sit covered for a few minutes before serving.

  • magz
    Posted at 18:31h, 09 January

    this soup is the best I’ve ever made 😮 unbeleivable

  • Katie
    Posted at 20:58h, 28 June

    I LOVE lentil soup! Can’t wait to try this recipe!

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