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Green Lentil Soup

Green Lentil Soup
Sheinelle Jones


  • cups dried green or brown lentils5 tablespoons of olive oil
  • 5 tablespoons olive oil
  • 1 onion, chopped
  • 6 cloves garlic, minced or crushed
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 can diced tomatoes
  • 2-3 teaspoons dried oregano
  • 4-4½ cups water
  • 3-4 teaspoons Better Than Bullion (any flavor you wish)

Chef notes

This quick and easy lentil soup is basically fool proof. Just taste and test as you go to season it to your preference. It's hearty, warming and comes together so simply.

"During this quarantine, my friends and I have been sharing recipes," said Sheinelle Jones. "This is my friend Meki Adefris' awesome green lentil soup! You're going to love it!"



Put the lentils in a medium pot and cover with water. Bring to boil for about 3 minutes, then drain lentils thoroughly and set aside.

In large pot, heat the olive oil and add the onions first and sauté them for a few minutes, then add garlic and sauté for a few more minutes.

Finally, add the rest of the vegetables and tomatoes and dried oregano. Mix together well; it should be nice and fragrant. Add lentils. Mix together 4 cups water and 3 teaspoons of Better than Bullion, add to pot, cover and let simmer on medium-low. Cook for 20-30 minutes, until lentils are soft. Check to see if you like consistency and taste and add water and more Better than Bullion as preferred.