recipe, soup, vegan

Lentil Soup II

You might be thinking: “How many times is she going to post about Lentil Soup?!”
The truth is Lentil Soup is my most favorite soup to make and eat. Hearty, filling and flavorful, this soup is my go-to soup for a rainy day pick me up. I keep tweaking the recipe, adding in different ingredients, making this soup EVEN better than before.
This batch I added Yams. The result? My favorite batch to date! The yams added a delightful sweet element that worked well with the basil, white pepper and garlic.

DSC06510 DSC06511


  • 2 cups lentils, rinsed and looked over
  • 6-8 cups of vegetable stock or water
  • 1 medium yellow onion
  • 2 cups Garnet Yams
  • 1 heaping tablespoon minced garlic
  • 3-4 carrots, chopped
  • 3-4 celery stalks, chopped
  • 2 tablespoon dried basil
  • 2 tablespoons dried parsley
  • 1-2 bay leaves
  • 2 tablespoons EVOO
  • salt and pepper to taste

In a large soup pot add EVOO and turn on medium heat. Add onion, carrot, celery and a pinch of salt. Let cook for 10 minutes, stiring once every minute. Add garlic and cook for an additional 2 minutes (be sure not to burn the garlic!)
Add your stock/water and turn heat up to high. Add rinsed lentils, yams, basil and parsley. Bring to a boil then reduce heat to a simmer (medium-low) and cover for an hour.
Check often to make sure water level is not too low, adding small amounts at a time.
The end result should be a thick and creamy soup, with the lentils being broke down and soft. Taste to make sure it is seasoned the way you like it, adding more salt and pepper if needed.
Serves 4-6


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