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


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  • 2 stalk(s)
    celery, diced
  • 2
    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

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.

Printable Recipe Card

About Kathy's Lentil Soup

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

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