Hardy Wintertime Red Lentil Soup

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Recipe for Red Lentil Soup

This is  a very thick and hardy soup — A family favorite winter soup; it is a meal in a bowl!

Ingredients for Red Lentil Soup


  • 2 cups dried red lentils
  • 3 qts. chicken stock, divided
  • 1 onion, diced
  • 2 large carrots, diced
  • 3 stalks of celery, diced
  • 3 tbsp. olive oil
  • 3/4 cup white wine
  • 1 tbsp. seasoned salt
  • 2 garlic cloves, minced
  • 2 tsp. cumin
  • 2 tsp. dried basil
  • 1 tsp. dried thyme
  • 2 tbsp. crushed pepper

Directions for Red Lentil Soup:

NOTE: Rinse and sort lentils, watch for small rocks, twigs and insect parts if these are organic – REALLY, do not skip this important step.

  1. Place in a deep soup pot, pour half of chicken stock over lentils and set over high heat; bring to a boil, reduce heat to simmer, cook for 30 minutes
  2. Pour olive oil into a different, heavy, soup pot, then add onion, celery, and carrots; sauté until onion is opaque.
  3. Add garlic, cumin, basil, and thyme, sauté 1 minute
  4. Carefully pour simmering lentils to the sautéed vegetables and bring to a boil, add remaining chicken stock, reduce heat to simmer.  Cover and cook 2 hours, stirring occasionally
  5. When lentils are softened and using a wire mesh strainer scoop out a large portion of lentils, (about half) allow most of the juices to drain      into the soup pot; pour the drained lentils into the bowl of a food processor and puree; return pureed lentils to soup pot and continue simmering, covered for 15 minutes.
  6. Add wine, cook the soup uncovered, and over low heat for 10-15 minutes.


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