Lentil soup

By the GetYourMacros team · 24 September 2026

Dry lentils and soffritto.

• Time 50 min
• Course First course
• Diet Vegan
• Cuisine Italian

Ingredients (1 serving)

• 80 g Dried lentils
• 60 g Tomato passata
• 50 g Carrots
• 40 g Onion
• 40 g Celery
• 8 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Rinse the dry lentils under cold water and pick out any small stones: there is no need to soak them.
2. Finely chop the onion, carrots and celery and sweat them in the extra virgin olive oil for ten minutes over low heat.
3. Add the tomato passata and let it reduce for two minutes, until it changes colour and turns darker.
4. Add the lentils and cover them with twice their volume of boiling water, plus a bay leaf if you have one.
5. Cook covered for forty minutes over low heat, topping up with hot water whenever they surface: they should stay just covered.
6. Salt only at the end, because salt during cooking toughens the skins, and serve with a thread of raw oil.

Tips

• Lentils salted too early stay firm however long you cook them, and that is the commonest mistake with this soup.
• Blend a ladleful and stir it back in if you want it thicker, rather than cooking it further.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.