Lentil Soup


Preparation5 minutes
Cook time1 hours 0 minutes
ServingsServes 4-6


  • 10 oz of Brown Lentils, rinsed well
  • 1/2 cup of Crushed Tomatoes or any tomato product (not ketchup)
  • 2 or 3 Cloves of Garlic, peeled but not chopped
  • 3 Stalks of Celery, minced
  • 2 Tbsp of Parsley, chopped
  • 1-1/2 Tbsp of Olive Oil
  • 1-1/2 cups of Short Cut Pasta
  • Salt and Pepper, to taste


    1) Fill a large pot 2/3 of the way with water. Add the lentils, crushed tomatoes, garlic, parsley, celery and olive oil and bring to a boil.

    2) Reduce the heat a simmer and cook the soup for about 1 hour to 1 hour and a half or until the lentils are soft and tender (enough water should have evaporated at this point that the soup is looking a bit thick).

    3) Add the pasta along with salt and pepper and cook until the pasta is cooked al dente. Cover the pot with a lid and let the soup sit off the heat for 10 minutes.

    4)Serve right away!

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