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Red Lentil Soup

1.5 Hours
6 People
A cup of red lentil soup.


1 Tbsp extra-virgin olive oil
1/2 cup chopped onions
1/4 cup chopped carrots
1/4 cup chopped celery
1 Tbsp minced garlic
1 cup red lentils
1 1/2 qt vegetable stock
1/4 tsp dried basil
Pinch dried oregano
Pinch dried thyme
1 1/2 tsp white distilled vinegar
1/2 tsp Worcestershire sauce
1 tsp sea salt
1/4 tsp freshly ground black pepper


  1. Heat olive oil in a large saucepan over medium heat. Sauté onions, carrots, celery,and garlic until onions are translucent.

  2. Add vegetable stock, lentils and herbs. Bring to a boil, reduce heat and simmer for 1 hour, or until lentils are soft.

  3. Remove from heat, cool slightly and pour into a blender container. Puree until smooth. Add remaining ingredients and mix well.


Calories 130
Protein 7g
Sodium 317mg
Carbohydrates 19g
Fat 3g
Fiber 4g
Cholesterol 0mg
Servings 6 (3/4 cup ea.)