Vegetarian Lentil Soup


Ingredients to Sauté:

Garlic, Celery, and Potatoes:

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 and carrots.
  3. Cook until nicely golden brown and tender, 5 to 10 minutes.
  4. Add garlic, celery, and potatoes, toss to mix.
  5. Add lentils, tomatoes, lemon zest, lemon juice, and spices.
  6. Add water or vegetable stock and dry sherry.
  7. Bring soup to a boil.
  8. Cover the pot.
  9. Reduce heat, cover and simmer until lentils are tender; 30 to 45 minutes.
  10. Stir in balsamic vinegar and parsley. Simmer for 5 more minutes.
  11. Adjust salt to taste.
  12. Serve.


Makes 8 to 10 servings.

For a more flavorful soup, top with optional Parmesan cheese.

Serve with cornbread.

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

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