top of page

Lentil Soup

Updated: Apr 23, 2022

(by Valerie Monroe)


1 medium onion 6 stalks celery 1 peeled parsnip bag of mini carrots 2 T. chopped fresh dill 16 oz. bag green lentils salt and pepper to taste

1 qt. chicken stock

Coarsely cut onion, celery, parsnip, and carrots. Put in a large pot with dill, lentils, salt, and pepper.

Add chicken stock and additional water to cover all ingredients.

Bring to a boil and simmer for about an hour and a half.


(Read The Safety of Soup, the story that accompanies this recipe.)

Recent Posts

See All
Beef Wellington

(by Laura Zinn Fromm) (adapted from The New York Times ) 3 lb. center-cut beef tenderloin 2 oz. pancetta or bacon, finely chopped (1/4...

 
 
 
Grandma Raquel's Red Beans

(by Catherine Gigante-Brown) 3 T. olive oil 1/2 medium onion, chopped 1/4 red pepper, chopped 3 cloves garlic, finely chopped 1/2 chorizo...

 
 
 

Comments


bottom of page