Lentil Soup with Fresh Rosemary

Publish date:
Updated on

You can make this healthful soup even if your refrigerator is nearly empty; it requires little in the way of fresh produce.

  • 4Servings


  • 1 medium onion, chopped
  • 3 stalks celery, sliced
  • 2 medium carrots, thinly sliced
  • 2 Tbs. olive oil
  • 1 cup dried lentils, rinsed
  • 4 cups water
  • 1 Tbs. minced fresh rosemary or 1 tsp. dried
  • 1 bay leaf
  • 1 tsp. red wine vinegar


In large pot, heat oil over medium heat. Add onion, celery and carrots and cook, stirring often, until beginning to soften, about 5 minutes.

Add remaining ingredients (except salt and pepper) and bring to a boil. Reduce heat to low, cover and simmer until lentils are tender, 25 minutes. Discard bay leaf. Season with salt and pepper.

Nutrition Information

  • Calories: 257
  • Carbohydrate Content: 36 g
  • Fat Content: 7 g
  • Fiber Content: 8 g
  • Protein Content: 15 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 45 mg