Vegetarian Lentil Soup with Herbes De Provense

1 review, 5 star(s). 100% would make again

Ready in 20 minutes

Nice soup to have for lunch, served with dense rye bread or another tasty loaf.


2 tablespoons olive oil; (30ml)
1/2 medium onion; finely diced
2 celery ribs; quartered lengthwise and thinly sliced
1 medium carrot; quartered lengthwise and thinly sliced
1 clove garlic; finely chopped
1 teaspoon herbes de provence; (5ml)
3 3/4 cups vegetable stock; (925ml)
1 19-oz can lentils; (560ml), rinsed and drained well
1 14-oz can diced tomatoes; (410ml)
salt and freshly ground pepper; to taste

Original recipe makes 4



Pour the olive oil into a pot set over medium heat. When it's hot, add the onion, carrot, and celery and cook 3 to 4 mins. Add garlic and herbes de provence and cook 1 min more. Then add stock, lentils and tomatoes, an bring to a gentle simmer. Simmer 15 minutes. Season with salt and pepper and serve.

Alert editor   
Calories Per Serving: 574 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Vegetarian Lentil Soup with Herbes De Provense

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

Healthy and easy to make! [I posted this recipe.]
gleepart 7y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free