Michele's Lentil Soup
  • 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
  1. 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.)
  2. 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.
  3. In a separate pot cook 1 pound of small pasta such as ditilini or broken up spaghetti.
  4. 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.)
About 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.