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Lentil Soup


Lentils are a great source of protein- and they make a great soup. 

NO rinse or drain in this recipe. Some feel  you need to soak lentils overnight- rinse them and drain them. They say this because it use to be that a stone or two will show up in your lentil bag -- so this is why you go through this. Remember, when you soak them - add a tablespoon of Kosher salt in the mix.


Get out your stock pot, large soup pot




Extra Virgin olive oil to cover the bottom of the pan

(2) stalks of celery, chopped (larger than the carrots that are diced and the onions)

(3) carrots, diced

(1) large onions (purple or yellow or white) - diced

1/2 teaspoon of salt and 1/2 teaspoon of ground pepper

2 cloves of sliced garlic

Optional 2 inches of sliced ginger root

2 32 oz containers or 8 cups of chicken stock. Or vegetable stock, or you can use water

16 oz package or 2 cups of dry lentils 

(2)2 cans or 3 1/2 cups of crushed tomatoes

Optional 1-2 cans of Kidney or Pinto Beans

1 bay leaf

1 teaspoon of paprika

1 teaspoon of All Spice


1 Tablespoon of Za'atar

1 Tablespoon of Corinander

1 T of Harissa

1/2 teaspoon of ground tumeric


To garnish the soup-- Italian parsley and some grated Parmesan cheese for the top


In a large stock pot place some olive oil and turn the heat to medium-high.  Add the onions, carrots, and celery  along with salt and pepper. Saute until the are translucent or glossy.

Add the sliced garlic at this point. If you are adding ginger this is the time to do it.


After this stir in the tomatoes, chicken (or vegetable) stock - or water, lentils, bay leaves, spices, beans    Bring the pot to a boil -- then reduce to a simmer -- and let cook for an hour-- stir on occasion.  

This rich soup can sit on a piece of pita bread and make a great snack.

Once complete - place some nice Parmesan cheese -- and add parsley (from your herb garden) -- just to make it pretty

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