Friday, March 7, 2014

Didi's Lentil Soup

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I posted this picture of our dinner on my FB page and received quite a few requests for the recipe.  

I can honestly tell you, it's delicious.  It is meat free, and completely vegetarian.  I grew up on a version of this lentil soup, and as much as I love my mommy, I just don't like so much tomato product in my soup. She used tomato sauce and paste in the soup, so I actually didn't like it growing up.  When I grew older and wiser, well, maybe wiser..
I revamped the recipe to "my" liking, and my entire family loves it. As do my friends.  I think it's the simplicity of the ingredients that makes it taste so fresh and savory.  Did I mention I love a thick and hearty soup?  I do!! With the addition of the potato, the starches thicken it naturally and provide such a silky flavor to the lentils. 

Ready for this very simple recipe?  Here we go;

Yield:  8 Servings
Prep: 15 minutes
Cook: 40-50 minutes

1lb (16Oz) lentils, picked through and rinsed
1 large onion, diced
2 large carrots, diced
1 large potato, diced
2 celery, diced
1 can (15.5Oz) diced tomatoes
2 bay leaves
1/3 cup parsley, chopped
1-1/2 tsp onion powder
1/3 cup olive oil
Salt & pepper

-Using your favorite stockpot, add your olive to the bottom of the pan and let the olive oil come to heat.

-Add in your onions and saute till just starting to soften.

-Add in your celery and carrots, saute for a minute or so, or till they just start to sweat.

-Let's add in our diced potato, stir to coat with the veggies and then pour in your can of diced tomatoes, juices and all.

-Finally, we add in our lentils, bay leaves, salt and pepper at this time. Add in enough water to cover lentils by 1" (inch).

-Let the lentils come to a full rolling boil, and turn heat down to simmer. Semi-cover, allowing a little bit of steam to escape from the pot and cook until lentils are almost tender, about 30 minutes.

-Take off cover, add in your onion powder and the chopped parsley. The soup should be pretty thick at this point, so I usually add about another 1-1/2 cups more water.  I do like broth ya know!!  What?
Taste for seasonings, does it need more salt, pepper?

-Semi-cover once more, and let the lentils cook till tender, about another 15 minutes.  

-Serve with your favorite crusty bread.  

I mean we have to have something to dunk into all that goodness right?  I know!
How easy is this recipe right?  So what are you waiting for...

Till next time!

Dishin with Didi


  1. Your soup sounds delicious and one I've never had before. Thank you for sharing your recipe, Didi.

    1. Thank you so much Karen, I hope you try it. It's a very traditional recipe.

  2. Looks delish as usual. Thanks for always sharing:)

  3. Such a comforting soup...I love lentil soup.
    Thanks for the recipe Didi and have a wonderful week ahead :D

    1. Thank you so much my friend! You as well! ♥

  4. Loving this big bowl full of YUM my friend! We too enjoy soup all year long and I can't wait to try your recipe! Hugggz xoxo

    1. Thank you so much Linda!! It is seriously one of our favorites as well!!