Lentil Soup

dsc_1224RECIPE #295, DAY #492


ORIGINAL RECIPE: “Hearty Lentil Soup,” from Deborah Madison’s Vegetarian Cooking for Everyone*

TIMING: 45 minutes


TOOLS: Just a soup pot and a ladle

COOK TYPE: Stovetop

HEALTH: This soup is not only great for you, but it is like a miracle when you are sick. It goes together fairly easily, but it will nourish both you and your family (and it just so happens to be vegetarian). Protein. Veggies. Herbs and spices. So good.


EXPERIENCE: We do eat vegetarian at least one dinner per week, but this is truly one of those vegetarian meals where even a carnivore won’t notice. We like lentil soup because of its combination of depth and umami, as well as its satiety and comfort.

This is a truly solid lentil soup recipe. It goes together quickly and with not too many ingredients, it just needs some time to simmer. There is no need to look further for a lentil soup recipe.

As stated above, this makes a great food when you are under the weather.

NOTES: You always want to make sure to pick through your lentils for stones, before cooking.


  1. In a soup pot over medium-high heat, heat 2 tablespoons olive oil. Add 1 diced onion and cook until browning. Add 3 tablespoons tomato paste and work in to the onion.
  2. Add 3 cloves pressed garlic, 1 teaspoon salt, 2 stalks diced celery, 2 diced carrots, 2 bay leaves, and 1/2 cup chopped parsley. Cook for 3 minutes.
  3. Add 1 1/2 cups brown, green, or French lentils and 2 quarts water and stir up, scraping the bottom. Bring to a boil, reduce to simmer, partially cover, and cook for about 1/2 hour, until lentils are tender.
  4. When lentils are tender, add 1 tablespoon Dijon mustard and 1 tablespoon white wine vinegar. Taste for seasonings and pepper, and remove bay leaves. Let it sit for a bit, then serve.


Serve with crusty bread with butter, a leafy salad with French vinaigrette, and a glass of red wine.

*Recipe changed from the original.


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