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Lentil Soup

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“I got this recipe from the 1st edition of 'everday food, by martha stwerart' This dish is really good, I normally add more garlic and bay leaves and sometimes omit the vinegar. *Depending on how fresh the lentils are the cooking time will vary from 20 - 40 minutes.* *You may even add in 2-1/2 cups cooked short pasta = 1 cup dried*”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the carrots, celery, onion, 1 tsp salt, and 1/4 tsp pepper.
  3. Cook until onion is translucent, about 5 minutes.
  4. Add garlic, thyme, and bay leaf, and cook until vegetables begin to soften, 2-3 minutes longer.
  5. Add tomatoes with their liquid, breaking them up with a large spoon.
  6. Add water and lentils, and bring to a boil.
  7. Reduce heat, and simmer, partially covered, until lentils are tender about 30 minutes.
  8. Just before serving stir in vinegar.

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