Real Recipes From Real Home Cooks ®

kathy's lentil soup

★★★★★ 2
a recipe by
Kathy W
New Carlisle, OH

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
serves 6 - 8
cook time 1 Hr
method Stove Top

Ingredients For kathy's lentil soup

  • 2 stalk
    celery, diced
  • 2
    carrots, peeled and diced
  • 1 md
    onion, diced
  • 3 clove
    garlic, sliced thin
  • 1 c
    mushrooms, diced
  • 2 Tbsp
  • 1 can
    (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

How To Make kathy's lentil soup

  • 1
    In a large stock pot over medium heat, saute onion, garlic, carrots and celery with the oil for about 5 minutes.
  • 2
    Add mushrooms and saute for 5 more minutes.
  • 3
    Season with salt and pepper. Add tomatoes and their juice. Simmer 5 minutes or so.
  • 4
    Stir 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.
  • 5
    Stir 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.
  • 6
    Check seasoning and serve.