Lentil Soup

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On a cold winter’s day, a bowl of hot soup comforts and warms those you love. Meat or cooked rice can be added to this recipe (you may need to add more liquid), or make a vegetarian version by using vegetable stock.

Original recipe makes 8 servings


2 large onions, cubed
2 tablespoons olive oil
1 teaspoon minced garlic
½ teaspoon paprika
2 stalks celery, diced
3 carrots, diced
3½ cups crushed tomatoes
7 cups chicken stock
1½ cups lentils, soaked, rinsed and drained
2 bay leaves
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup white wine
1 sprig fresh parsley, chopped
½ cup grated Parmesan cheese


In a large stockpot, sauté the onions in oil until they are glossy. Stir in garlic, paprika, celery and carrots, and sauté for 10 minutes.

Once the vegetables have sautéed for 10 minutes, stir in tomatoes, chicken stock, lentils, bay leaves, salt and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat, or until the lentils are tender.

Sprinkle the soup with parsley and Parmesan (optional) before serving.

– Recipe by Gabriella, allrecipes.com


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