Hearty Vegetarian Lentil Soup

"This comes from my favorite cookbook, Vegetarian cooking for everyone by Deborah Maddison. I LOVE this soup. It is earthy & so satisfying. I make it at least once a month and wanted to post for nutrition info! This soup gets better as it sits!"
 
Hearty Vegetarian Lentil Soup created by Parsley
Ready In:
45mins
Ingredients:
13
Serves:
12-14
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ingredients

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directions

  • In soup pot, sauté onion in oil until soft.
  • Work minced garlic into 1 teaspoon of salt to form a paste and add to onions.
  • Mix in tomato paste. Add celery, carrot bay leaves and parley. Cook 3 minutes.
  • Add lentils, 2 quarts of water and 1/2 tsp of salt and bring to a boil.
  • Lower heat and simmer 25-30 minutes till everything is tender.
  • Stir in mustard and vinegar. Garnish with celery leaves and parsley if desired.

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  1. Nathan F.
    Really not a good soup, came out very bland. I added cumin and blended with a stick blender to rescue it. The result was better than the recipe, don't use this recipe. The vinegar was a very interesting choice, now my soup smells like vinegar
     
  2. Parsley
    Hearty Vegetarian Lentil Soup Created by Parsley
  3. Parsley
    I absolutely LOVED this soup! I followed the recipe as written, just adding a little garam masala. I loved the dijon mustard and red wine vinegar flavor. I think that fresh parsley is the best way to go with this recipe. I used extra fresh parsley for garnish. Thanx for sharing!
     
  4. ciara.malone
    I experimented by adding parsnips, cream and tarragon. I used veg stock instead of water. I left out the celery. It's -10°C (15°F) here today and this soup is a perfect winter warmer and easy to prepare. It's very filling and has a great texture. When you add cream I think it looks better too. The original recipe may have been a little bland, but all the more reason to experiment and see what other flavours will work. But all in all it's a very nice soup. Thanks for sharing.
     
  5. ciara.malone
    I experimented by adding parsnips, cream and tarragon. I used veg stock instead of water. I left out the celery. It's -10C (15F) here today and this soup is a perfect winter warmer and easy to prepare. It's very filling and has a great texture. When you add cream I think it looks better too. The original recipe may have been a little bland, but all the more reason to experiment and see what other flavours will work. But all in all it's a very nice soup. Thanks for sharing.
     

RECIPE SUBMITTED BY

Stay at home mom of 3, horse crazy vegetarian of 9 years. My passion is my 6 year old showjumping horse, Platinum Card (aka CASH) I ride on average 6 days a week and LOVE every minute of it! My other passion is food. I was raised with strong Italian grandparents living close by, need I say more!! One of my favorite childhood memories is rolling my grandmom's homemade Gnocci (ALWAYS my special request dinner) at her kitchen table with towel lined cookie sheets of them all over the house! My other grandparents were of Irish and German ancestory and owned a resturant. I guess my love of cooking and even more so, FEEDING people has come naturally. I love to plan menus and themes and I am addicted to Recipezaar! I am married to my best friend who is an ex-Pat New Zealander who craves pies & pineapple lumps. We love travel, soccer & rugby! Teenagers are my only pet-peeve :) <br> <br>http://www.recipezaar.com/members/home/293971/picasabackground.jpg <br> <br>http://www.recipezaar.com/members/home/293971/PB100026.JPG
 
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