Vegetable Lentil Soup – February 2012


veglentilsoup This soup is a compilation of recipes that I have looked through and tried to find the one with the highest flavor. I always double the veggies that a recipe calls for. I liked the twist of having the wine along with chicken stock. This is a great lentil soup that does not require soaking the lentils and thus can be made in a couple of hours before dinnertime. It is a meal in itself along with a salad.


  • 4 Tablespoons Olive Oil
  • 1 Teaspoon Salt
  • 2 Large Onions Diced
  • 1 Teaspoon Pepper
  • 2 Teaspoons Garlic Minced
  • 1 ½ cup White Wine
  • 6 Carrots Diced
  • 4 Bay Leaves
  • 4 Celery Stalks Diced
  • 1 Teaspoon Paprika
  • 2 cups Dried Lentils
  • 10 cups Chicken Stock
  • 1 14 oz. Can Crushed Tomatoes
  • Fresh Parsley Chopped


  1. In a large stockpot sauté onions in oil until they are translucent.
  2. Stir in garlic, paprika, celery, carrots and sauté for 10 minutes.
  3. Once the vegetables have been cooked add in the tomatoes,chicken stock, lentils, bay leaves, salt and pepper.
  4. Stir well and bring the mixture to a boil.
  5. Slowly reduce the heat and simmer for one hour until the lentils are tender.
  6. Sprinkle the soup with parsley before serving.

Enjoy on a cool winter nite!

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