Monday, February 7, 2011

Lentil Soup-Eat, Freeze and/or Share

Lentil soup for one (or more)
  I have a dear friend named Helen, with whom I've cooked many times. 
Helen makes a mean lentil soup and stirred up a pot of it one night at a beach house we had rented together.  The deal was this:  if you came for the week, you had to cook one night and clean up the others.  Except for one fine fellow, who appeared to be only in charge of libations.  Fine by me.  

Friend Suzy grilled fine tuna and stirred up some Italian beans and herbs to slip under the fish.  I think I made breakfast...,an egg casserole and cinnamon rolls.  But Helen made this soup and I watched her.  I came home and tried to duplicate and document the process, but I ended up with something different, of course.  Is it as good?  I'm not so sure, but you know everything tastes good at the beach.  Here's the soup, which with your changes/additions will become your own.  Work on it after you've made it once; add the vegetables you like and change or leave out the meat.

Lentil soup is terribly healthy, filling, versatile, and keeps like gold.   Add a little rice or wheat for a complete protein; it's also full of fiber.  Eat what you want for dinner, freeze some, take some for lunch, give some away.   
Some people soak lentils in hot water for 15 minutes before cooking... optional
Lentil Soup-With or without Meat
6-8 servings       Please read the entire recipe before beginning to cook.

  • 1# lentils, any color*
  • 2 qts low-sodium, gluten-free   beef broth  (or chicken broth, if you prefer it)*
  • 1 onion, chopped
  • 1 c carrots, chopped*
  • 2 c celery, chopped*
  • 1 T garlic, minced
  • 1 15 oz tomatoes, diced*
  • 1 lrg.  potato, cubed (optional)*
  • 2T each:   Fresh rosemary, chopped   and  Fresh sage, chopped (1 T ea dried herbs)*

 Rinse lentils well by placing them in a colander (strainer) and letting the hot water run over them for a minute or so.   Look over and pick out anything that doesn't look like a lentil.  (Could be dirt or tiny stones.)  Mix above ingredients together in 6 or 8 quart stockpot.  Bring to a boil over high heat.  Turn heat down to simmer and cook about 30 minutes or so until vegetables are becoming tender.
  • 1# pork bulk breakfast sausage (such as Jimmy Dean)
  • ½ # Andouille or kielbasa  sausage  (could sub sliced or piece of ham)*
  • Tabasco* (can sub ground Cayenne...just a pinch)
  • Kosher salt and freshly-ground pepper
  • Grated Cheese of your choice
Brown sausages in skillet until done; drain.  Add to stockpot.  Season  pot with salt and pepper
 – and/orTabasco--- to suit your taste.  Use Tabasco 2 drops at a time, then taste from the pot.

If soup is becoming too thick, add water or more beef or chicken broth.
Continue to simmer until lentils are tender.  Top with grated cheese if desired.
(Crock-pot option:  Make as above, but cook in 6 qt. crock-pot  on low for 4-5 hrs instead of for 30 minutes on stove-top.)

*Need to buy at the grocery if not in your pantry
Solo Cook's Notes: 
  • Nice side:  cornbread with honey
  • All about freezing soup at Soup Chick
  • For vegetarian option, omit meat (duh) and add sautéed, chopped zucchini and or eggplant cooked  in  a little olive oil .   Add  toward end of cooking.
  •   A more complex recipe for Lentil Soup at More Time at the Table 
  • Links for onion and garlic are videos on how to chop them
  • Epicurious link for lentil salads
  • Have fun cooking and taking care of yourself, Alyce


  1. I love lentil soup Alyce. I must try this one!
    (please do not hesitate to share the sweet potato recipe and pic on your blog, just attach a link)

  2. Thanks! Try the lentil soup at More Time at the Table, too; the link is there. Blessings, Cupcake.


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