This soup was was created on Wednesday from ingredients I had on hand when we took a snow day due to the nasty, five inches of snow that started to hit right at rush hour and finished up with freezing rain and then finally just rain. It really doesn’t follow your everyday run of the mill Lentil Soup. I hope you enjoy it as much as my hubby and I did.

Recipe - Delcious Lentil Soup

This is a delicious Lentil Soup that is chock full of vegetables and made with beef bone broth instead of chicken stock. It is based loosely on this recipe found on All, but I think mine has much more flavor.
Prep Time 45 minutes
Cook Time 2 minutes
Total Time 47 minutes
Course Soups
Cuisine Gluten-Free
Servings 4 Generous Servings


  • 1 Tablespoon extra virgin olive oil
  • 2 Large Onions Diced
  • 4 Large Carrots Diced
  • 4 Stalks celery Diced
  • 5 Medium Button or Portobello Mushrooms Finely Chopped
  • 4 Large Garlic Cloves minced
  • 7 Cups Beef Bone Broth
  • 1 Cup water
  • 1 14.5 Can diced tomatoes
  • 1 teaspoon dried oregano
  • 2 Bay Leaves
  • 1 teaspoon Dried Basil
  • 2 Cups Dried Lentils
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 16 ounce Bag Fresh Spinach roughly chopped


  • Place olive oil in the bottom of a large stock pot.
  • Add the onions, carrots, and celery; and cook until tender about 5 minutes.
  • Stir in the garlic and mushrooms and cook another 2 minutes.
  • Pour in the bone broth, water, and tomatoes. Stir to combine.
  • Stir in the oregano, bay leaves, basil, salt and pepper.
  • Add the lentils, and bring to a boil.
  • Reduce heat and simmer 2 hours.
  • Add in the chopped spinach and simmer for about 10 minutes more. Until spinach is wilted.
  • Serve with a delicious slice of crusty gluten-free bread. Enjoy!
Keyword Gluten-Free, Soup