Lentil Soup

by Michele Pesula Kuegler | January 30th, 2012 | Recipes, Soups & Stews, Vegetarian

Having one person that is vegetarian in our house doesn’t make meal planning difficult, usually.  When there are four or more of us for dinner, I simply substitute the meat item with a non-meat protein, and everyone is happy.  In fact, quite often I make two of the non-meat protein, as I enjoy a good number of vegetarian items.

The tricky times are when there are only three of us dining.  It feels more cumbersome to make two different entrées for a party that small.  Our of deference to our vegetarian, I make a meal that is vegetarian and (hopefully) will please all of us.  Depending on which person makes the third in the party determines what route I will take.

We had a dinner for three the other week, and being a cold, windy day, I decided to make soup.  In my opinion, soup lends itself to vegetarianism quite nicely, as it can be made hearty with the addition of legumes, root vegetables, or pasta.  For this soup I chose lentils.  Not only are they filling, but they need less prep time than most dried beans.

This soup was a great way to warm us all with little effort.

Lentil Soup


  1. 1 cup lentils
  2. water
  3. 1 Tb. olive oil
  4. 1/2 sweet onion, chopped
  5. 3 garlic cloves, minced
  6. 4 cups vegetable stock
  7. 2 cups water
  8. 1/2 cup red wine
  9. 6 oz. tomato paste
  10. 2 cups carrots, peeled and chopped
  11. 1 cup celery, chopped
  12. 1 Tb. dried basil
  1. Place lentils in a medium-sized stockpot, cover with water, and allow to sit for one hour.
  2. Drain and set lentils aside.
  3. Heat olive oil in same pot over medium heat. Add onion and cook for 5 minutes or until translucent.
  4. Add garlic and sauté for 1 minute.
  5. Add stock, 2 cups water, wine, tomato paste, carrots, celery, basil, and lentils.
  6. Bring to a boil, then reduce heat to low. Simmer for 1 hour.
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