Lentil Soup

Here’s my version of the traditional lentil soup.

Makes 10-12 servings (2-3 quarts)


  • 2 Tbls oil
  • 1 medium (or 2 small) onion, diced
  • 3 carrots, sliced into half-moons
  • 1 stalk celery, diced
  • 2 cloves garlic, peeled and minced or crushed
  • 1″ piece of ginger root, peeled and grated
  • 2 tsp kosher salt
  • 1/4 tsp fresh ground pepper
  • 1/2 tsp ground corriander
  • 1/2 tsp ground cumin
  • 1 pound (16 oz.) lentils, picked and rinsed
  • 6-8 cups of vegetable stock (or combination of stock and water)
  • 1-15 oz. can of diced tomatoes
  • 1 Tbls red wine vinegar
  • Sour cream and fresh parsley, for garnish (optional)


Place the oil in a large soup pot over medium heat.  When the oil is hot, add the onions, carrots, and celery and saute gently until the onions are translucent, approximately 7-10 minutes.

Add the garlic, ginger, salt & pepper, and spices and heat until the spices release their aroma, 1-2 minutes.

Add the lentils and stock and/or water, stir well so everything combines. Bring to a boil, then lower the heat, cover, and simmer until the lentils are tender (approximately 1 hour), stirring occasionally.

Stir in the tomatoes and the vinegar.  Continue cooking until all is heated, approx. 30 more minutes.

Serve with a dollop of sour cream, a sprinkle of fresh parsley, and a good loaf of bread.


NOTE: I used a combination of french-style green lentils (2/3 lb.) and small red lentils (1/3 lb.) because that’s what I had.  Turns out this combination provides the perfect texture and consistency; the red lentils disintegrate into mush and thicken the soup without any pureeing.  If you use hardier lentils, you may want to give the whole pot a whirl with the stick (immersion) blender after everything is all cooked to get it the consistency you like.

© 2010, Lucinda DeWitt


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