Monday, January 25, 2010

Meatless Monday! Beth's Lentil Soup

Soup weather, anyone? This is a "Beth Original"! I never make up my own recipes, and when I make adaptations to a written recipe, I never write them down and my husband gets mad because I can never remember what I did to make something "so good" the last time! This was the one and only time I actually wrote down the recipe! It makes A LOT of prepared to freeze some and give some away!

I made this soup several years ago while I was living as a geographical bachelorette as my husband completed a tour in Korea.

Beth's Lentil Soup

~Soak 1 lb. dried lentils in water over night
~Saute 1 lg onion and 2 lg garlic cloves in soup pot
~Add 3 carrots and 3 celery stalks (chopped)
~Add the celery hearts (whole) they add such good flavor
~Add 1 28oz. can diced tomatoes, plus 2 cans of water
~Add 1 lg carton veggie stock
~Add the lentils
~Drop in 2 Bay leaves
~Add 2 lg bouillon cubes, salt, pepper, and oregano to taste

~After an hour of simmering, add 1 bunch of fresh spinach (coarsely chopped).
~Simmer for an additional hour or until the veggies and lentils are tender.
~Discard the celery hearts and bay leaves.

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  1. Perfect! My daughter has been sick and I gave her canned lentil soup and she loves it. I will definitely be trying this recipe. Thanks.

  2. Sounds good! Nice and simple, and a good way to use up celery that's beginning to pass it's prime. Will try.


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