LENTIL SOUP – October 25 – National Vegetarian Month

Serves: 4-6

Prep time 10-15 minutes  Cook time 50-60 minutes  Total time 60-75 minutes


  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium yellow onion, chopped
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon salt
  • 2 garlic cloves, minced (About 2 tablespoons)
  • 1 14 oz can crushed tomatoes
  • 4 cups vegetable broth
  • 1 ½ cups dried lentils
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • 2 bay leaves


In a large stock pot add the olive oil and butter over medium heat.  When the butter is melted add the onion, carrots, celery, and salt.  When the onion is translucent, about 5 minutes add the garlic, tomatoes, vegetable broth, and lentils.  Turn the heat to high and bring to a boil, then turn down to low and cover.  Simmer for 45-55 minutes, until the lentils are soft.  Add the paprika, cumin and bay leaves and cook, covered, for another 5 minutes.  Remove the bay leaves and using a stick blender, puree 3-4 quick bursts, to thicken to your desired consistency.  If you don’t have a stick blender, put ⅓ of the soup into a blender and pulse.

Tomorrow: National Pumpkin Day.  Tomorrow’s recipe will include pumpkin.


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