Kathy's Lentil Soup

Kathy W


I had tried serveral different lentil soups. I took the parts that I liked best from each to make this recipe.

It makes a great meal with a salad and some crusty bread.

★★★★★ 2 votes
6 - 8
1 Hr
Stove Top


2 stalk(s)
celery, diced
carrots, peeled and diced
1 medium
onion, diced
3 clove
garlic, sliced thin
1 c
mushrooms, diced
2 Tbsp
1 can(s)
(28 oz) diced tomatoes with juice
1 c
lentils, rinsed and drained
8 c
vegetable broth
1 Tbsp
fresh thyme (or 2 t dried)
1 c
ditalini (or other small pasta) cooked and drained


1In a large stock pot over medium heat, saute onion, garlic, carrots and celery with the oil for about 5 minutes.
2Add mushrooms and saute for 5 more minutes.
3Season with salt and pepper. Add tomatoes and their juice. Simmer 5 minutes or so.
4Stir in the lentils. Add broth and thyme. Bring to a boil, reduce heat and simmer until the lentils are done. About 50 minutes or so.
5Stir in the cooked ditalini and cook for 3 minutes to heat through.

Note: Cooking your pasta before adding it to the soup will keep it from absorbing too much liquid and turning to mush.
6Check seasoning and serve.

About Kathy's Lentil Soup

Course/Dish: Other Soups
Main Ingredient: Beans/Legumes
Regional Style: Italian
Dietary Needs: Vegetarian
Hashtags: #vegetables, #lentils