Lentil Soup

Melissa Snow


This is one of my favorite Fall/Winter soups that my Dad makes. I have recently started to follow a vegetarian diet and replaced the normal chicken broth and Kielbasa sausage with Vegetarian Non-Chicken Broth and Tofurkey Sausage. I cannot tell the difference except that the sausage is a little bit of a different texture. However, it has a really nice flavor. The soup is very filling and tastes even better the next day! Whole Foods Market is where I found the broth and sausage.

☆☆☆☆☆ 0 votes
20 Min
30 Min
Stove Top


2 Tbsp
olive oil
onions, yellow, medium, chopped
carrots, peeled & chopped
4 stalk(s)
celery, chopped
2 clove
garlic, chopped
2 lb
lentils, dry
1 tsp
1 tsp
14 1/2 oz
petite diced tomatoes
8 c
vegetarian non-chicken broth
1 tsp
thyme, dried
2/3 c
elbow macaroni, dried
1 c
parmesan cheese
1 pkg
tofurkey italian(basil & sundried tomato)links


1Heat the olive oil in a large skillet over medium heat. Saute the onion, carrots, and celery. Add the garlic, salt, and pepper and saute for 10 minutes. Add the diced tomatoes with the juice and simmer for 8 to 10 minutes until the juices have evaporated a little.
2Transfer the vegetable mixture to a stockpot. Stir in the lentils. Add the broth and the thyme. Bring the mixture to a boil over high heat. PLEASE NOTE you can add more broth or water to the consistency you prefer. You can replace the dried thyme with fresh thyme and use 4 to 6 sprigs.
3Cover the pot and turn the heat to low. Simmer for 30 minutes. Remove the cover and add the pasta. Cook for 8 minutes.
4Ladle soup into bowls and sprinkle with parmesan cheese.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Beans/Legumes
Regional Style: Middle Eastern
Dietary Needs: Vegetarian
Hashtags: #soup, #vegetarian