Lentil Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3 cups green lentils
  • water to cover amply
  • 1½ cups carrots, chopped
  • 1½ cups yellow onion, chopped
  • 1½ cups celery, chopped, or celery root, peeled and cubed, or 1 Tbs. celery seed
  • 3 cloves garlic, minced (about 2 Tbsp.)
  • 1-2 cups diced tomatoes or tomato sauce
  • 1 Tbs. red wine vinegar
  • 2 Tbs. lemon juice (juice of ½ lemon)
  • 1½ Tbs. brown sugar or molasses
  • salt to taste (around 2 tsp.)
  • pepper
  • 1 or 2 Tbsp. dried herbs such as basil, oregano, or parsley, or ½ cup chopped fresh parsley, chives, or scallions for the soup plus more fresh herbs/scallions for the garnish.
  1. Look over the lentils to check for pebbles, rinse, put in large stockpot with an ample amount of water (so the water is more than twice as high in the pot as the level of the lentils).
  2. Bring to a boil and then simmer. While it will likely take only 30 to 45 minutes for the lentils to become soft, longer cooking is better for bringing the flavors of the soup together. As the soup simmers, add water as necessary to get your preferred consistency.
  3. Meanwhile chop the vegetables. I cut the carrots into coins which means they require at least 30 minutes of simmering to be ready. So I add the vegetables to the pot at least 30 minutes before serving time.
  4. When you add the vegetables, also add the tomato sauce and all the other above ingredients. If you are going to add dried herbs like parsley, oregano, or basil, add a teaspoon or two now with the other ingredients. If you are going to use fresh herbs, wait until about 15 minutes before serving.
  5. Just before serving, taste and adjust seasoning.
  6. Garnish with chopped scallions, chives, or parsley.
Recipe by Fit and Fed at http://fitandfed.net/2012/02/12/vegetarian-green-lentil-soup/