Lentil Soup

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Washing Up
Aug 28, 2004
Eugene, Oregon
Someone posted here a request for lentil soup, and cannot find the post. This is another from a newspaper that is browned, frayed and ovbiously used a lot.


4 ribs celery, peeled and cut into dice (about 1 cup)
3 medium carrots (about 4 oz each) peeled and diced
4 oz yellow onion peeled and diced, about 1/2+ cup
3 cloves garlic, smashed, peeled and minced
1 Tbs vegetable oil
2 tsp ground cumin (I leave tout or cut to 1/2 tsp & increase chili powder)
1 tsp chilli powder
3 cups chicken broth (or vegetable broth for vegetarian soup)
3 cups water
1 cup dry brown lentils (I use a mix of a couple)
1/2 cup chopped parsley
Fresh ground pepper
2 tsp fresh lemon juice

Stir together celery, carrots, onion, garlic, oil, cumin adn chilli powder in a 5 qrt pot and simmer until onions begin to soften and slightly golden. Stir in broth, water and lentils. Cover and simmer until lentils and vegetables are done. With a slotted spoon remove about half of the mixture and puree in food processor (or use Emerils boat motor, which is what I did). Stir puree back into soup and add parsley, black pepper and lemon juice and blend. Yields about 6 servings or 7 cups.
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