Lentil Soup

Source: Barb Williams

Servings: 8

Taken from Jane Brody’s Good Food Book which has many great recipes and food information!


  • 2 T.olive or vegetable oil
  • 2 large or 3 medium onions
  • 3 carrots, coarsely grated
  • 3/4 t. marjoram, crumbled
  • 3/4 t. thyme leaves, crumbled
  • 7 c. vegetable broth
  • 1-1/2 c dried lentils, rinsed and picked over.
  • 1/2 t. salt if desired
  • 1/4-1/2 t. pepper or to taste
  • 6 oz. dry white wine
  • 1/3 c. chopped fresh parsley or 2 T. dried parsley flakes


  • 1. Heat the oil in a large saucepan, and saute the onions, carrots, marjoram, and thyme, stirring the vegetables for about 5 minutes.
  • 2. Add the tomatoes, broth, and lentils. Bring the soup to a boil, reduce the heat, cover the pan, and simmer the soup for about 1 hour or until the lentils are tender
  • 3. Add the salt, pepper, wine and parsley, and simmer the soup for a few minutes.

Lentil Soup

Course: Soup

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