Lentil Soup


  • 2 shallots, minced
  • 1 small onion, minced
  • 2 tsp olive oil
  • 3 cups water
  • 1 cup dry green lentils
  • 1 red potato, peeled and diced
  • 1 large tomato, peeled and diced
  • 1 stalk celery, diced
  • 1 small carrot, slivered
  • 1/4 cup fresh parsley, chopped
  • kosher salt and fresh black pepper to taste
  • Dry croutons and chopped chives
  • In a deep soup pot, saute the shallots and onions in the olive oil.
  • Add the water and lentils and bring to a boil.
  • Reduce heat to simmer, adding more water if needed.
  • Cook lentils until barely tender.
  • Add all other vegetables and seasoning.
  • Continue cooking at least 20 minutes longer.
  • Add the mixture to a food processor and puree.
  • Serve warm and garnish with croutons and chives.

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