Vegetarian Lentil Soup


Ingredients to Sauté:

Vegetables, Lentils, and Lemon to Add to Pot:

Spices to Add to Pot:


Ingredients to Add In Last 5 Minutes:



  1. Heat oil in a 5 quart Dutch oven on medium heat.
  2. Add onion, garlic, and carrots.
  3. Cook for 10 minutes until nicely golden brown and tender.
  4. Add celery, potatoes (optional), lentils, tomatoes, lemon zest, lemon juice, thyme, cumin, coriander, bay leaf, salt, black pepper, and dry sherry.
  5. Bring soup to a boil.
  6. Cover the pot.
  7. Reduce the heat and simmer until lentils are tender; 30 to 45 minutes.
  8. Stir in balsamic vinegar and parsley. Simmer for 5 more minutes.
  9. Ladle into soup bowls and sprinkle with parmesan cheese.


Makes 8 to 10 servings.

Serve with cornbread.

Looking for a non-vegetarian version of this recipe? Try my recipe for lentil soup with ham.

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