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Lentil Soup


  • 1 (15 oz.) can lentils or 1-pound lentils, cooked
  • 2 cups low-sodium vegetable stock
  • 1 onion, chopped
  • 1/4 cup olive oil
  • 1 cup tomatoes, stewed or canned
  • Salt and pepper, to taste


  • While the lentils are simmering in the stock, fry onion in a separate pan until soft.
  • Add tomatoes and simmer for 5 minutes.
  • When lentils are done, combine with the¬†onion-tomato mixture and reheat, seasoning to taste.

Recipe by Blue Zones.