green lentil soup

i love lentil soup. i’ve made two different recipes for this site, but both have been with red lentils. while i love the short cooking time for red lentils, i don’t especially love that they completely fall apart and lose their structural integrity while cooking.

this soup is the last of the dishes i made and froze before school began, and uses green lentils that stay whole while cooking. it takes a long time to simmer and cook the lentils, but the recipe makes over eight servings and is really, really yummy. trust me on this one. and go make this soup!

one year ago:
collard greens
red lentil soup, 2010 version

two years ago:
cherry, almond, and apple stuffing
sweet potato curry
– peanut butter cookies

three years ago:
lime coconut cupcakes
boston creme pie cupcakes
red lentil soup, 2008 version


green lentil soup

yields 8 hearty servings
borrowed from all recipes.com

  • 2T olive oil
  • 2 large onions, diced
  • 1t garlic, minced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2t paprika
  • 3½c crushed tomatoes
  • 1½c green lentils, rinsed and drained
  • 1/2t salt
  • 1/2t pepper
  • 3/4c white wine
  • 2 bay leaves
  • 7c vegetable broth
  • 1/2c parmesan cheese, grated (optional)
    ______________________________
  1. in a large pot, heat the olive oil
  2. sauté the onions until translucent
  3. add the garlic, carrots, celery, and paprika and sauté for 10 minutes
  4. add the tomatoes, lentils, salt, pepper, wine, bay leaves, and broth
  5. stir the soup and bring to a boil
  6. reduce the heat and simmer for an hour over medium heat, until lentils are tender
  7. serve with parmesan cheese (if desired) and enjoy!

2 thoughts on “green lentil soup”

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