kathy's lentil soup
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.
prep time
cook time
1 Hr
method
Stove Top
yield
6 - 8
Ingredients
- 2 stalks celery, diced
- 2 - carrots, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, sliced thin
- 1 cup mushrooms, diced
- 2 tablespoons oil
- 1 can (28 oz) diced tomatoes with juice
- 1 cup lentils, rinsed and drained
- 8 cups vegetable broth
- 1 tablespoon fresh thyme (or 2 t dried)
- 1 cup ditalini (or other small pasta) cooked and drained
How To Make kathy's lentil soup
-
Step 1In a large stock pot over medium heat, saute onion, garlic, carrots and celery with the oil for about 5 minutes.
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Step 2Add mushrooms and saute for 5 more minutes.
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Step 3Season with salt and pepper. Add tomatoes and their juice. Simmer 5 minutes or so.
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Step 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.
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Step 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.
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Step 6Check seasoning and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Italian
Category:
Other Soups
Diet:
Vegetarian
Keyword:
#vegetables
Keyword:
#lentils
Ingredient:
Beans/Legumes
Method:
Stove Top
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