Return to Content

Lentil Soup

Yankee Plus Dec 2015


by in Sep 1999
Lentil Soup
3 votes, 3.67 avg. rating (74% score)
Print Friendly

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1/2 pound lentils
  • 1-1/2 quarts water
  • 2 or 3 stalks celery and leaves, chopped fine
  • 2 small carrots, chopped
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 generous tablespoon oil
  • 3 fresh ripe tomatoes, or 1/2 cup canned tomatoes
  • 1 bay leaf
  • salt and pepper, to taste
  • chopped parsley (sprinkle)
  • 1 pound shell or elbow pasta


Combine all ingredients except pasta in a heavy saucepan and cook until mixture comes to a boil. Let simmer for 30 minutes or longer, if desired. (Oil in recipe accelerates cooking time.) Cook pasta according to package directions, then add to lentil soup. Cook 5 minutes longer.
Updated Wednesday, February 9th, 2005

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111