Lentil Soup

The obligatory fall soup post is here. My mom makes the best lentil soup. Most meat-eating people would think that bar must be quite low, but as a meat loving foodie myself, I can honestly say I love this soup. It’s always so flavorful and comforting but when I try to replicate her recipe it never tastes the same. Tonight I took some of her secrets and made my own version. I am finally happy with my own lentil soup!  (By the way you can definitely start this soup with a prosciutto or pancetta for a salty meaty flavor but I think it’s great with just veggies!)



  • 1 cup green lentils
  • 1/2 onion
  • 1-2 garlic cloves
  • 2 carrots (I used one orange and one purple)
  • 2-3 celery stalks
  • Fresh thyme
  • 1 bay leaf
  • 8 oz diced tomatoes
  • 1 carton chicken stock/broth
  • 2-3 tbsp soy sauce
  • 1-2 tbsp red wine vinegar
  • 1 cheese rind – I had a great parmigiano reggiano in my fridge (adds a nice creamy thickening texture)
  • 1 handful fresh spinach (optional)


Sauté the onions, carrots and celery in oil for five or so minutes and then add in the garlic. This is where most of the flavor from your soup comes from so really let it cook before adding in more ingredients.

Then add fresh thyme and a bay leaf. Season with salt & pepper. Stir well to incorporate.

Then add in the lentils and mix well for another minute or two. Then pour in tomatoes and chicken broth.

I really didn’t measure how much soy sauce I put in but I imagine it was a few tablespoons. Add in a little at a time and you can tell when enough is enough.

Bring to a boil, then add in your cheese rind and lower to simmer.


Cook covered for at least 30-40 minutes or until lentils are tender.

Then add in some spinach at the end and stir in. Turn the heat off and add in the red wine vinegar.

Sprinkle with fresh shaved cheese, salt and fresh cracked pepper. You’re good to go. I highly recommend pairing it with a crusty toasted Italian bread.

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