Lentil Soup


Okay, so this is my first time working with lentils. I  just happened upon this cousin of the bean at whole food and decided to give her a go! She is supposedly a hearty protein source full of starch, which I’m all about because I like to stay full longer, since I live the “on the go” Newman lifestyle.  So here we go…


1 1/2 cups of green lentils

1 tbsp olive oil

2 celery  stocks

1/2 yellow onion

2 large carrots

1/2 green bell pepper

1 zucchini

3 cloves of garlic

1 can peeled whole tomatoes  (I use Hun’ts but feel free to use the brand of your choice although it probably won’t be as good)

1 quart of chicken broth

1 bay leaf

1 handful of parsley

salt and pepper to taste



Cayenne pepper


  1. thinly chop all your vegetables and saute them in a medium sized skillet with olive oil until softened
  2. rustically chop can of whole tomatoes and put them with their juice into a deep pot
  3. transfer sauteed vegetables into pot with broth and tomatoes and stir and bring to simmer
  4. add in your handful of chopped parsley and bay  leaf to pot and  season with salt and pepper  (now I’m a Nawlins girl and like a  little kick so I put in a dash of cayenne and tony’s but if you like you basic flavors just stick with salt and pepper)
  5. Put a lid on pot and let simmer for 20 minutes (remember to stir every few minutes)
  6. Taste check (if lentils are still tough continue to simmer for another 15 minutes)
  7. You done: bone apple teeth