Lentil soup


(4-6 servings)


  • onion (1)

  • leek (1)

  • garlic (4 or more cloves)

  • parsnip (3)

  • carrot (5)

  • tomato (1 jar or 4-5 fresh)

  • bay leaf (1)

  • red lentil (3/4 cup)

  • parsley (1-2 tablespoons)



  • In a food processor pulse onion, leek and garlic. In a large pot, heat olive oil over medium heat and add the onion mixture. Add a little bit of salt and saute for several minutes. 


  • Using food processor pulse carrots and parsnips to make small chunks and add to the pot. Saute for several minutes. 


  • Pulse tomatoes to make small chunks and add to the pot. Saute for about 10 minutes.


  • Rinse lentils and add to the pot.


  • Add bay leaf, 6 cups of water and bring to a boil.


  • Cover the pot and simmer over low heat for about 30 minutes or until lentils are cooked. 


  • Add chopped parsley, salt, and pepper to taste and serve with shaved Parmigiano-Reggiano cheese on top. 

  • Grey Twitter Icon
  • Grey Pinterest Icon

Information provided on this website is for educational purposes only and is not intended as a substitute for advice provided by your physician or other health professional.

If you are pregnant, nursing, taking medication, or have a medical condition, do not start any new product or activity before consulting with your doctor. Statements about some products discussed on this website have not been evaluated by the US Food and Drug Administration.Products discussed here are not intended to diagnose, treat, cure or prevent any disease.

San Francisco, CA

© 2020 JL for 3WC