Lentil Soup

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Lentil Soup

Although I often use lentils as a supporting character in a soup, in this one, I've made them the lead.


  • 1 cup brown lentils, rinsed
  • 6 cups chicken or vegetable stock
  • 1 tablespoon butter
  • 2 carrots, peeled and cut into 1/2 inch pieces
  • 2 stalks celery, cut into 1/2 inch pieces
  • 1/4 cup diced red onion
  • 2 tablespoons finally chopped fresh parsley
  • 2 tablespoons lime juice (optional)
  • 1 1/2 teaspoons red pepper flakes (optional)
  • salt and pepper to taste


  1. Melt butter in large pot.
  2. Add the onions, carrots, and celery, and sweat until translucent, about 6 minutes.
  3. Stir in the lentils and cook another 3-5 minutes, or until they have begun to brown slightly.
  4. Add in the stock.
  5. Bring to a boil uncovered. Add salt and pepper to taste.
  6. Then cover, reduce heat, and simmer until the vegetables and lentils are soft.
  7. Stir in parsley, lime juice, and red pepper flakes. Check seasonings.
  8. Serve and enjoy.


I used brown lentils, but use the ones you like. Remember: If you're using homemade stock (and I hope you are), there is no salt in it. So you'll probably have to add ore salt than usual. For added variety in texture, I pureed some of the lentil/vegetable mixture.

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