Lentil Soup


1/2 pound lentils, picked over and rinsed
1-1/2 quarts water
2 to 3 stalks celery and leaves, finely chopped
2 small carrots, finely chopped
Chopped parsley (a sprinkle)
1 onion, chopped
1 garlic clove, chopped Salt and pepper to taste
1 tablespoon oil
3 ripe tomatoes, or 1/2 cup canned
Bay leaf
1 pound small shells, or 1 pound elbow or ditalini macaroni


Cook all but last ingredient in heavy saucepan until mixture comes to a boil. Let simmer for half an hour or longer, adding more water if needed. (Oil in recipe accelerates cooking time.) Cook pasta according to package directions, drain, add to lentil soup, and cook for 5 minutes more


Serves 6.


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Would love to make this as I

Would love to make this as I love all lentils, but can you tell me please which type of lentils you used? Green, red, or brown? Thanks!

You can use whatever kind of

The Editors's picture

You can use whatever kind of lentils you have on hand. Brown and green lentils tend to hold their shape better, while yellow and red lentils tend to break apart.