Lentil Soup

Level: Easy | Prep Time: 10-15 Minutes | Cook Time: 1 Hour | Serves: 12 Cups

October 31, 2025

This healthy, flavorful soup is full of healthy vegetables, polyphenols, and protein from the lentils. Enjoy with a loaf of crusty bread.

Ingredients

1/2 cup Pasolivo Olive Oil (Tuscan, California, Cucina, Rosemary, or Lemon)
1 cup onion, chopped small
1 cup yam, peeled and chopped small
1 cup celery, chopped small
1 cup carrot, peeled and chopped small
Optional: 2 cups kale, washed, trimmed from stems, and chopped small
2 teaspoons Pasolivo Kosher Flake Sea Salt
1 tablespoon + 1 teaspoon Pasolivo Herbes de Provence
2 cloves garlic, minced
8 cups vegetable broth
2 cups water
16 ounces dried green lentils
1 1/2 cups fresh tomato, chopped small, or 14 oz can chopped tomato
1 tablespoon Pasolivo Tuscan Balsamic Vinegar

Preparations

In a stock pot, warm Pasolivo Olive Oil over medium heat.
Add onion, yam, celery, carrot, kale, and Pasolivo Kosher Flake Sea Salt.
Cook 10-12 minutes, stirring often, making sure it doesn't burn.
Add Pasolivo Herbes de Provence and garlic.
Cook 1 minute.
Add vegetable broth, water, lentils, and fresh tomato.
Bring to a boil, then reduce heat to simmer.
Cover and cook until lentils are tender, about 45 minutes.
Stir in Pasolivo Tuscan Balsamic Vinegar.
Season with Pasolivo Kosher Flake Sea Salt and freshly ground pepper, to taste.

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