Wednesday, March 4, 2009

Lentil Soup

The majority of the Christians world wide are observing Great Lent. For Orthodox Christians like me that means no meat, dairy, and a few other things. We basically become vegan for forty days. For the next few weeks I will be sharing some great lenten (vegan) meals starting will a hearty bowl of lentil soup.


Serves 6-8

  • 2 tablespoons oil (I used peanut)
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • celery stalks, chopped
  • 2 garlic cloves, chopped
  • Salt and freshly ground black pepper
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 pound lentils
  • 11 cups low-salt vegetable broth
  • 2 tsp thyme
  • 2/3 cup dried multi grain elbow pasta


Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.

Ladle the soup into bowls, and serve.

Recipe modified from Giada De Laurentiis

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