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Vasily's Hearty Lentil Soup

Vasily's Hearty Lentil Soup

Yield: 8
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

It is the second week of Orthodox Lent and you've finally gone cold on the idea of a diet of tortilla chips and salsa for the remaining 5 weeks, here is a quick meal that is both satisfying and simple. Your whole family (or parish) will eagerly line up for seconds of this rich and hearty vegan soup.

Serving Suggestion: Serve along side a hearty crusty roll or baguette.

Kids Reaction: The rich flavor of the kalamata olives take this ordinary soup to the next level!


  • 2 Tbs Olive Oil
  • 1 Medium Red Onion, Julian Cut
  • 2 Cloves Garlic, Minced
  • 1 Carrot, Sliced
  • 1/2 Tsp Salt
  • 1/2 Tsp Black Pepper, Ground
  • 1 Pinch of Celery Salt
  • 1 Tsp Oregano
  • 1 Tsp Thyme
  • 1 Tsp Smoked Paprika
  • 1 Tbs Tomato Bouillon
  • 4 Cups Water
  • 1/2 Cup Brown Lentils
  • 14 Ounce Can, Diced Fire Roasted Tomatoes
  • 1 Handful of Chopped Spinach (fresh or frozen)
  • 1/4 Cup Kalamata Olives


  1. Add 4 cups of water and tomato bouillon (substitute two tablespoons of tomato paste for bouillon) to a large pot. Cover and heat on high, to bring to a boil.
  2. While waiting on the water to boil. Prepare your vegetables. Heat two tablespoons of olive oil in a large skillet. Add the red onions to the hot skillet and sauté until they begin to brown. Push the onions to the side of the skillet, and add the minced garlic at skillet center. Cover the garlic with the onions and allow the garlic to roast under the onions, undisturbed for another 2 minutes. Now add the sliced carrots to the mix, stir and cook these for another 3 minutes. Finally add your spices (salt, pepper, oregano, thyme, smoked paprika), give the mix a stir, cover and remove from the heat.
  3. Now that the water has begun to boil, add lentils, and sautéd veggies to the pot. Reduce heat to a simmer and cook for 30 minutes After 30 minutes add the can of fire roasted tomatoes, cover and continue the simmer until the lentils are soft (about 10 minutes).
  4. Finally mix in a handful of chopped spinach and kalamata olives, simmer until spinach wilts then remove from heat. Serve with a slice of crusty bread, and a dash of sour cream (if your diet allows).


Any leftovers will be even more flavorful after a day of sitting in the refrigerator (consider making this soup up in advance to take full advantage of the 'day two' enhanced flavor).

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