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Lentil Soup


  • ¼ cup olive oil

  • 2 medium carrots

  • 2 stalks celery

  • 1 large onion

  • 1 Tablespoon granulated garlic

  • 1 can diced roasted tomatoes

  • 2 cups dried lentils

  • 6 cups chicken stock

  • Salt and pepper as needed


  1. In a large stock pot or Dutch oven, heat the olive oil over medium heat and sweat the vegetables until they begin to change color and soften

  2. Add the granulated garlic, salt and pepper, and the can of tomatoes and stir well until fragrant

  3. Add the lentil, stir well, and then the chicken stock

  4. Turn the heat to medium high to bring the mixture to a boil

  5. Once it has started to boil, turn the heat to simmer and cover for an hour, being sure to stir every now and then

  6. Once the soup has reached the desired thickness, and the lentils have amalgamated, season with a bit more salt and pepper and serve

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