Category: Lentils

Lentil Soup

Carrot, Cheddar Cheese, Lentils, Onion, Parsley, Soup

We make this soup all the time.  We always use red lentils, give it a good whirl with an immersion blender when done and put some grated cheddar on top.

My Favorite Lentil Soup

Jane Brody’s Good Food Book

Jane Brody

  • 2 T olive or vegetable oil
  • 2 c chopped onions
  • 3 carrots, coarsely grated
  • 3/4 t marjoram, crumbled
  • 3/4 t thyme leaves, crumbled
  • 1 28-oz can tomatoes with their juice, coarsely chopped
  • 7 c broth (beef, chicken, or vegetable)
  • 1 1/2 c dried lentils, rinsed and picked over
  • 1/2 t salt
  • freshly ground black pepper to taste
  • 6 oz dry white wine
  • 1/3 c chopped fresh parsley or 2 T dried parsley flakes
  • 4 oz Cheddar, grated
  1. Heat the oil in a large saucepan, and saute the onions, carrots, marjoram, and thyme, stirring the vegetables for about 5 minutes.
  2. Add the tomatoes, broth, and lentils.  Bring the soup to a boil, reduce the heat, cover the pan, and simmer the soup for about 1 hour or until the lentils are tender.
  3. Add the salt, pepper, wine, and parsley, and simmer the soup for a few minutes.  Serve with cheese sprinkled on each portion.

Lentil and Brown Rice Soup

Carrot, Lentils, Parsley, Rice, Soup

Evie  Davis

  • 5 cups chicken broth, or more
  • 3 cups water, or more
  • 1 cup lentils
  • 1 cup long grain brown rice
  • 1 35 oz. Can tomatoes, chopped (save the juice)
  • 3 carrots, cut crosswise into thin slices
  • 1 large onion, chopped
  • 1 cup celery, thinly sliced
  • 3 large cloves garlic, minced
  • ½ t. EACH of basil, oregano, thyme
  • 1 bay leaf
  • ½ cup fresh parsley
  • 2 T. cider vinegar
  • salt and pepper

In large, heavy saucepan, combine the broth, water, tomatoes, tomato juice, carrots, onion, celery, garlic, basil, oregano, thyme and bay leaf.  Bring to boil.  Reduce head, cover pan and simmer for 10 minutes.  Add rice and lentils.  Cover, stirring occasionally and simmer for 40 minutes or until rice and lentils are tender.  Remove and discard bay leaf.

Stir in parsley, vinegar, salt and pepper.  If necessary, thin soup with additional hot broth or water.

Soup is at its best when refrigerated overnight.