Lentil Soup Recipe

Name: Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried lentils; 3 carrots, peeled and sliced; 3 stalks celery, sliced; 4 cloves garlic, left whole; 1 onion, finely chopped; 3 cups chicken stock; 3 cups water; 2 tablespoons extra virgin olive oil; 1/2 lb farfalle pasta; salt and pepper, to taste; romano cheese

Servings: persons

1 cup dried lentils
3 carrots, peeled and sliced
3 stalks celery, sliced
4 cloves garlic, left whole
1 onion, finely chopped
3 cups chicken stock
3 cups water
2 tablespoons extra virgin olive oil
1/2 lb farfalle pasta
salt and pepper, to taste
romano cheese

1
Rinse dry lentils.
2
In large stock pot put lentils, carrots, celery, whole garlic, onion, chicken stock, water, olive oil, salt& pepper.
3
Bring to boil, then reduce to a simmer.
4
Cover and let cook for approximately one hour.
5
In separate pot, boil farfalle pasta.
6
When done, drain and add approximately one tablespoon of olive oil to keep pasta from sticking.
7
Cover the bottom of a soup bowl with cooked pasta and then fill with cooked lentil soup.
8
Sprinkle grated Romano cheese on top and enjoy.

687

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup dried lentils, 3 carrots, peeled and sliced, 3 stalks celery, sliced, 4 cloves garlic, left whole, and more.

Yes, Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil Soup

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