This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.


Gentle Lentil Soup

This delicious soup recipe is almost too easy. With only onions as the vegetables, it comes together with only a few ingredients and very minimal prep. No soaking is required for the lentils either! We recommend using our Laird Lentils for this recipe.

First grown more than 20,000 years ago, Laird Lentils are now the gold standard of all lentils. Canada, and in particular, Saskatchewan, is known for them. They are packed with essential nutrition. In fact, gram for gram, dried lentils have the same amount of protein, and more iron, than lean steak. 

Gentle Lentil Soup
~ adapted from the Greek Vegetarian Cookbook

2 tbsp olive oil 
2 medium red or yellow onions, chopped 
2-3 garlic cloves, minced (optional)
2 cups dry Laird Lentils
1 litre vegetable stock 
4-6 cups water 
2 bay leaves 
2 rosemary sprigs (or 1 tsp dry rosemary)
1 tbsp Tomato Paste
1 cup canned crushed tomatoes (like these)
1 tbsp salt
1/4 tsp white pepper
2 tbsp red wine vinegar
Crumbled feta to garnish 
Italian parsley to garnish 
Black pepper 

Heat the olive oil in a large soup pot over medium heat. Cook the onions, stirring occasionally to prevent burning, for 5-6 minutes until starting to sweat and become fragrant. Add the optional garlic and cook 1-2 minutes more. Be careful not to let the garlic colour. 

Rinse the Laird Lentils under cold water. Add to the pot with the stock, water, bay leaves, rosemary sprigs, tomatoes, tomato paste, salt, and white pepper. Bring to a boil with the lid on and once boiling, turn the heat to medium low (enough to maintain a simmer) and cook, covered, for 40-45 minutes until the lentils are tender but not mushy. Stir occasionally from the bottom to ensure even cooking of the lentils. 

Once the soup is thickened and the lentils are cooked, add more water if you prefer a brothier soup. Stir in 2 tbsp red wine vinegar and adjust seasonings to taste. Remove the bay leaves and rosemary sprigs. 

Serve hot with crumbled feta, parsley, black pepper and a drizzle of olive oil or even a little bit of butter if desired. Serves 6-8.


Shira @ Flourist

Hello Donna! Yes you could absolutely blend this soup! Let us know how it turns out! :)

Donna Bell

Can you blend this soup?
Donna Bell

Leave a comment

Please note, comments must be approved before they are published

Shopping Cart

No more products available for purchase

Nothing here yet!