Healthy Days and Nourishing Ways

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Lentil Soup
· 1 bag lentils, sorted and rinsed
· 2 large onions, chopped
· 6 to 8 celery stalks with leaves, chopped
· 1 to 2 Tbsps. olive oil
· 5 to 7 garlic cloves, minced
· 10 to 12 cups cold water
· Salt, pepper, and garlic powder to taste
· 1 Tbsp. parsley
· 3 or 4 medium potatoes, cubed
· 6 to 8 carrots, sliced
· 1 cup tomato sauce or 1 14.5-oz. can diced tomatoes
· Additional cold water if necessary

In a large stock pot over medium heat, sauté onion and celery in olive oil until lightly browned. Reduce heat to low, add garlic and stir one minute. Add lentils, water, salt, pepper, garlic powder, and parsley. Cover, increase heat to high and bring to a boil. Reduce heat and simmer for about 20 minutes. Next add potatoes, carrots, and tomato sauce or diced tomatoes. Add more seasoning and cold water if necessary. Cover, bring to a boil, reduce heat, and simmer for about 45 minutes, or until potatoes and carrots are tender.
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