Lentil Soup – Three Recipes

by on February 28, 2013 » Add the first comment.
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1 cu lentils
1 tbl garlic
½ tsp salt
½ cu broth
½ tsp ginger

1. Boil lentils in 6 cu water for ½ hour.
2. Add diced onions, celery, carrots. “Drain and cook another ½ hour blend with 1 tbl garlic, ½ tsp salt, ½ cu broth and ½ tsp ginger.


3 strips bacon (rendered) or olive oil
onion (chopped
3 carrots (slilvers)
1 ½ cu lentils (rinsed)
3 cloves garlic (minced)
2 tbl tom paste
½ tsp thyme
2 cu Chicken stock
1 tbl balsamic vinegar

1. Saute in bacon rendering or/olive oil, onion, add carrots, stir into pan – cook 5 min.
2. Add garlic, tom paste, thyme and lentils, stir & cook.
3. Add 2 cup chicken stock, 2 cu water, bring to boil.
4. Cover and cook 45 minutes, simmer. Add water if thickens too much.
5. Add 1 tsp salt , ¼ tsp pepper and 1 tbl salsamic vinegar, blend.

1 CU fresh uncooked lentils
1/2 onion (diced)
1/2 CU broth
1 TBL garlic
1/2 tsp salt
1/2 tsp ginger
1/2 stalk celery (chopped)
1/2 carrot (sliced)

1. Rinse lentils, and let soak for 1 hour
2. Bring 6 CU water to full boil
3. Boil lentils for 1/2 hour – add water as required to keep them covered
4. Add onions and carrots and cook for another 1/2 hour
5. Drain
6. Put in blender with other ingredients
7. Leave blender cap vented for hot air to escape, or all Hell will break loose
8. Blend until fairly smooth
9. Serve topped with something of a contrasting color… If green lentils, use shredded carrot, if orange lentils use parsley

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