Vegetable Lentil Soup

Great soup for cold day.  Makes enough for 8 hungry people


  • 2 tbsp oil
  • 1 yellow onion, chopped fine
  • 1 lg clove of garlic, chopped fine
  • 1 lg carrot, peeled, chopped fine
  • 1/2 bell pepper, seeded, chopped fine
  • 6 c vegetable broth or chicken broth
  • 2 c dry lentils ( I substituted a 1/4 c each dried green peas and white beans)
  • 1 lg can diced or crushed tomatoes
  • 1 tsp (or more) smoked paprika
  • 1 tsp (or more) ground cumin
  • salt and pepper to taste
  • 1 c chopped spinach or bok choy
  • 2 tbsp cooking sherry (optional)
  • thin slices of parmesan cheese to garnish


  • In a large soup pot, heat the oil on medium heat.
  • Add onion and saute’ for 5 minutes.
  • Add garlic, carrot, and bell pepper and saute’ 3 minutes.
  • Stir in the broth, tomatoes and lentils.
  • Add the spices and bring to a boil.
  • Reduce heat and simmer for 1 1/2 hrs.
  • When ready to serve, add the spinach or bok choy and stir in the sherry.
  • Cook for 1 minutes until the greens are limp.
  • Serve topped with thin slices of parmesan cheese.

Thanks to Soup of the Day, Williams Sonoma cookbook

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