Recipe - Whittier,CA

we use mixed beans, but this recipe will work for lentil soup, too.

Cook dried beans until tender. Then add:
2 cans chicken broth (veg broth if you prefer)
2 cans Italian diced tomatoes
1 jalapeno, 1 onion, some garlic
fresh carrots & celery, diced
add enough water to allow for the cooking of the vegies

Cook until vegies are tender, adding chunks of ham one hour before serving. (diced, cooked chicken can also be used) At this point, you can add the juice of 1 lime or lemon.....it really adds something to the soup!

The heat of the jalapeno can be adjusted or eliminated....your choice!

allrecipes.com I love it and I agree with cooks.com too

Progresso. :-)

Actually, check out Cooks.com or epicurious.com
There are tons of recipes out there.

YMMV
LBC

It looks like grey sludge... but tastes phenom:

Italian Lentil & Sausage Soup
- 1 bag (or about 2lbs) of lentils, rinsed.
- 1 yellow onion diced
- 2 ribs of celery diced
- 1 lb italian sausage chicken or pork - loose, not cased... if "store brand" add about a tablespoon of fennel seeds for Isernio / gourmet italian sausage taste
- 4 cups / 1 box or BIG can of chicken stock
- 1 pint of cream
- Shredded Parmesan or Pecorino Romano to top
- Croutons if desired
- Salt & pepper to taste

Brown the sausage, drain the fats and set aside. Using the same pan, sautee the onion and celery until translucent. Add the lentils, sausage, & chicken stock and bring to boil. Turn down to simmer. Cook covered for apx 1 hour stirring occasionally. Add cream and allow to cook for another 30 minutes or so. If it needs any more liquid, add milk to thin. If too thick allow to simmer uncovered.

Another version, I particularly love is vegetarian lentil soup, and it's very basic, follow the recipe above with the following subs:

Lentils
6 cups Veggie Stock
Olive Oil
Onion
Celery
NO cream or milk
Balsamic vinegar
Several garlic cloves, sliced THIN.
Parm Reggiano or Pecorino Romano

Saute the onion & celery in olive oil until translucent. Add lentils & veggie stock. Cook for apx 1 hour. In saute pan "deep fry" fry garlic slices until crisp. (Deep is relative, the slices are like 1/10th of a centemeter, so very little oil is required.) Ladle / holey spoon out garlic slices and set on paper towel. In each bowl of soup drizzle a little balsamic vinegar over the top with a spoon, float fried garlic, sprinkle over cheese.

Also... adding spinach or red swiss chard at the end of the soup cooking process... enough to wilt is a great addition.

This is one of my favorites: Rustic Tomato Lentil soup from How It All Vegan.

-As much garlic as you can stand
-1 med onion, diced
-3 med carrots, diced
-2 TBSP olive oil
-2 stalks celery, chopped
-6 cups vegetable stock
-1 28-oz can diced tomatoes, including juice
- 2 cups cooked or canned lentils
-1 cup dry pasta (any short kind)

1) In a large soup pot, saute garlic, onions, carrots and celery in oil on med-high heat until onions are translucent
2) add stock, tomatoes and lentils and bring to a boil
3) Reduce heat to low and simmer for 20 minutes or until carrots are tender
4) add pasta and simmer 10-15 more minutes before serving.

*The last time I made it I also added a 6 ounce can of tomato paste and I think it just added a richness and more flavor. I tend to just use one carton of vegetable stock, which I think is just about 4 cups not 6. I also will chop fresh avocado on top of a cup/bowl before serving.
It freezes well too.