Never worry about what to make on Meatless Mondays again. This lentil soup recipe will give you another recipe for the books and satisfy the tastebuds of any meat lover, vegetarian and vegan. This soup can be served hot or cold, so you’ll find yourself whipping up this recipe two or three times a week to satisfy several of your meals. Just double or even triple the recipe, and enjoy this hearty dish for lunch, dinner and even a late afternoon snack  throughout the entire week.


Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Servings: 6

2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
2 garlic cloves
4 cups (or more) vegetable broth
1 ¼ cups lentils, rinsed, drained
1 14 ½ oz. can diced tomatoes in juice

1. Chop onions, celery, carrots and garlic and place in a large mixing bowl.
2. Cook onions, celery, carrots and garlic in large saucepan until they begin to brown (about 15 minutes).
3. Add 4 cups broth, lentils and tomatoes with juice and bring to boil. Reduce heat to medium-low, cover and simmer until lentils are tender (about 35 minutes).
4. Transfer 2 cups soup (mostly solids) to blender and puree until smooth.