Garlic Lentil Soup

Garlic Lentil Soup


1 cup of red lentils, rinsed and drained
2 onions, finely diced
2 garlic cloves, crushed
1 carrot, peeled and finely sliced
2 tablespoons olive oil
2 bay leaves
½ teaspoon dried oregano
7 cups vegetable stock
Salt and black pepper


Place all ingredients except the salt and pepper into a large soup pan.  Bring to a boil and then lower heat and simmer for approximately 1 hour.  Stir occasionally to prevent lentils from sticking to pan.  If soup thickens and lentils are still not tender, add a little extra vegetable stock.

Remove the bay leaves and add salt and pepper to taste.  Serve the soup into warm bowls and serve with a whole wheat or seed roll.


  1. I really love to eat lots of different kinds of soup specially vegetable based soups.~-,

  2. I love the smell and taste of Oregano when added in some recipes.,,;

  3. Oregano is a gread addition to everyday meals, i put them on soups and salads..”*

  4. i always use Oregano and other herbs on my soup and homecooked meals.–

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