Old Fashioned Lentil Soup

Old Fashioned Lentil Soup

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Inspired by my mother's lentil soup growing up. This old fashioned lentil soup is super yummy and also filling. Perfect for a fall or winter night, this soup may just be added to your monthly meal rotation!
Course Dinner, Lunch, Side Dish
Cuisine Greek, Italian, Mediterranean
Keyword Fall
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 6 servings
Calories 164


  • 1 Onion, chopped medium-sized onion, or about 1¼ cup
  • 2 Garlic cloves, minced
  • 1 Carrot, large, chopped
  • 2 Celery ribs, chopped
  • ½ cup Brown lentils, dried, rinsed
  • ½ cup Crushed tomatoes
  • 6 cups Vegetable Stock
  • ½ cup Ditalini pasta, cooked al dente
  • 3 tbsp Olive oil
  • 2 Bay leaves, dried
  • tsp Paprika powder, smoked
  • ¼ tsp Red pepper flakes
  • ½ tsp Salt, kosher


  • Add 3 tbsp of olive oil to a heavy-bottomed pot and turn to medium heat. When oil is hot, add onions, carrots, and celery and cook for 10-15 minutes or until translucent. Add garlic and red pepper flakes, and cook for an additional 3-5 minutes.
  • Add vegetable stock, lentils, crushed tomatoes, bay leaves, paprika, and salt. Bring to a boil. Reduce to a low simmer, cover loosely, and cook for 30 minutes.
  • Remove bay leaves and pulse soup for 3-5 seconds using a stick blender. Simmer for an additional 20 minutes.
  • Mix in al dente pasta, and cook for additional 1-2 minutes or until desired tenderness.
  • Serve with a fresh parsley sprig garnish.


Serving: 1sixth | Calories: 164kcal | Carbohydrates: 19g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 258mg | Potassium: 329mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2081IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 2mg