Lentil Soup

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  • ⅓ cup chopped onion
  • ½ cup sliced celery
  • 1 cup sliced carrots
  • 1 ½ quarts water
  • 1 ½ cups lentils (rinse well)
  • 1 8 oz. can stewed tomatoes
  • 2 tablespoons chopped fresh parsley
  • 1 ½ teaspoons salt
  • ⅛ teaspoon pepper
  • ½ cup uncooked macaroni or small pasta (we use Le Venezianne)


In heavy Dutch oven or large saucepan over moderately high heat cook the onions, celery and carrots in a little olive oil until onions are lightly browned.  Drain excess fat. Add water, lentils, tomatoes, parsley, salt and pepper to vegetables. Bring to a boil. Reduce heat. Cover tightly and boil gently 30 min. or more. Stir in pasta and cook covered until pasta is tender about 15 min. longer. If thinner soup is desired stir in additional water. Serves 6-8