Lentil Soup

Lentil Soup

Plenty of protein and a great vegetarian option, this lentil soup is not only bursting with flavor but definitely filling. Invite some friends over to try it–this recipe serves 6!



2 tablespoons of olive oil

2 cloves of garlic

1 cup finely chopped onion

1/2 cup finely chopped carrot

1/2 cup finely chopped celery

2 teaspoons kosher salt

1 pound lentils, picked and rinsed

1 cup peeled and chopped potatoes (optional)

2 quarts vegetable broth

1/2 teaspoon fresh thyme



Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the garlic, onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, potato, broth, thyme and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Serve with chopped fresh parsley. Serves 6.



2 comments on “Lentil Soup

  1. Mandyf on said:

    thanks for the lentil soup recipe! came out exactly like the mmf !!! really unbelievable! the kids gulped it down with bread dipped in olive oil and balsamic!

    great dinner! thanks again!

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