Lentil Soup

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READY IN: 2hrs 45mins
Recipe by Parthenia

Gourmet Lentil Soup

Ingredients Nutrition


  1. Pour lentils into a large bowl. Cover with cold water. Set aside for 30 minutes. (or you may let them sit overnight to get them more tender).
  2. Place olive oil in the bottom of large stock pan.
  3. Slice and dice shallots. Sautee until translucent. Do not over cook.
  4. Add chicken broth, boullion, garlic and chicken backs to the stock pan. Cover and cook on medium heat for 45 minutes until chicken backs are done.
  5. Remove chicken backs. Allow to cool. Pick lean meat from the backs. Discard bones & skin. Reduce heat.
  6. Drain water from lentils. Add to stock pan.
  7. Cook for 45 minutes on low heat until tender. Do not over cook. Check periodically for tenderness. They should not be mushy.
  8. Add diced carrots & chicken. Cook for an additional 15 minutes. Do not overcook the vegetables. They should be tender but not mushy.
  9. Serve 1/2 cup. Place one tablespoon of sour cream on top. Serve with fresh homemade Challah.

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