- Cooking Time:
- Preparation Time:
- 2 cans chicken broth
- 4 cups water
- 2 vegetable bouillon cubes
- 1 onion diced
- 3 carrots, diced
- 2-3 stalks celery, diced
- 1 small potato diced
- 2 cloves garlic, cracked
- 1/2 – 8oz can Delmonte tomato sauce (can substitute with fresh tomatoes or diced)
- ½ bag lentils
- Extra Virgin Olive Oil
- Salt and pepper to taste
- 2-3 bay leaves
- * can use 6 cans chicken broth in place of water and bouillon cubes or whatever you have on hand
- Saute onion, garlic, carrots and potato in oil for 2-3 minutes. Stir to prevent potato from sticking. (If using fresh or diced tomatoes, add now and let cook a few minutes so they soften.)
- Add broth and water. Cover and bring to a boil. Add bay leaves and bouillon cubes if using. Let it cook a minute so the bouillon cubes dissolve. Add lentils and Delmonte and cover. Let cook for about 25-30 minutes or until tender. Taste for seasoning. Add salt and pepper as needed.
- In a separate pot cook 1 pound of small pasta such as ditilini or broken up spaghetti.
- Serve with pasta. (Do not mix pasta and soup in the pot b/c the pasta will absorb all the juice and it will be too thick.)
NotesAbout 10 years ago I experimented with a few different lentil soup recipes. Eventually I came up with my own version and this is the one I make all the time. It's a perfect meal to warm you up on a blustery winter's day.
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