Lentil Soup

10 Servings (about 3 quarts)


  • 9 C low-sodium vegetable stock or broth
  • 3/4 C lentils, picked over and washed
  • ¾ C each: diced onions, celery, and carrots
  • herb bouquet, made of ½  C parsley, 3 garlic cloves,
  • celery leaves, 2 bay leaves, & 1 ½  tsp thyme
  • salt and pepper to taste
  • 3 tomatoes, peeled, seeded, juiced and diced
  • 1/4 C plus 1 T chopped fresh parsley


  • ·In a heavy pan, combine all ingredients except tomatoes and fresh parsley.  Bring to a simmer and skim off surface froth as needed.
  • ·Simmer partially covered for about 45-60 minutes.  Discard herb bouquet.  Taste and correct the seasoning.

Serving: Bring to the simmer; add tomato pulp and parsley, allowing to simmer a few minutes.  Add salt and pepper to flavor.  Ladle into bowls.

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