Five Minute Lentil Soup

October  6, 2012
0 Ratings
Author Notes

This is the way my grandmother, aunts and mother made/make lentil soup...Italian style. You can't get it any easier or tastier! —Christina @ Christina's Cucina

  • Serves 6
  • 8 cups water
  • 1 pound brown or green lentils
  • 1 large onion, finely chopped
  • 2 or 3 celery stalks, chopped (including leaves)
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup tomato puree (or fresh tomatoes, stewed and pureed)
  • 2 teaspoons Better than Bouillion Reduced Sodium Chicken (flavor)
  • salt and pepper to taste
In This Recipe
  1. 1. Place the lentils in a large pot, and rinse several times, checking for foreign objects.
  2. 2. Add the rest ofl the ingredients, adding about 1 1/2 tsp Kosher salt to start. Bring to a boil, then reduce heat and simmer, stirring occasionally, until lentils are done (about 30 mins) adding more water if necessary. Taste for salt, and add pepper.
  3. Serve hot, with crusty bread.

See what other Food52ers are saying.