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I come across lentil recipes all the time and they always seem so healthy and tasty but it’s difficult for me to get excited about lentil dishes. But, since I made the vegetable stock (see post) I figured, what the heck? I’ll try making a lentil soup and see how it turns out.

The recipe below by Mark Bittman is pretty basic and offers people who want to experiment more in the kitchen an opportunity to adjust the measurements and ratios to their liking.


  • 1 cup lentils (I used French green lentils which take a little longer to cook but brown is a safe choice)
  • 1 carrot, diced
  • 1 onion, chopped
  • 1 celery stalk, diced
  • 3 bay leaves (you can use more or less as desired)
  • 6 cups vegetable stock (you can also use a meat-based stock)
  • salt and pepper, to taste
  • 2 tablespoons extra virgin olive oil


  • Heat the oil in big pot over medium heat. Add the onion and cook until soft, stirring frequently. Add the carrot and celery and cook for about 2 minutes (the color should look bright when ready).
  • Add the stock, lentils, bay leaves and pepper to the pot. Bring the mixture to a boil then cook on low heat for approximately 30 minutes or until the lentils are soft (but not mushy).
  • Once the lentils have cooked you can season the soup as desired. And you’re done!