Lenten Lentil Soup

Our traditional Ash Wednesday and Good Friday dinner is Lentil Soup. The recipe is based off my mother’s lentil soup recipe, but based is a very loose term here. You see, my dad always declare, “It tastes different this time!”

Here is my adaption:

I had every intention of taking a nice photograph of a untouched bowl instead of these dregs…  

Lentil Soup
(serves 6ish)

In a soup pot melt:

-1 TB of butter

Saute until tender:

-2 sliced carrots
-1 small onion

Add and cook for 1 minute:

-1 clove minced garlic


-6 cups of water
-2 tspn of Vegetable boullion 
(or just use Vegetable stock)
-1/2 lb of rinsed lentils
-14 oz. can of diced tomatoes (or fresh equivalent)
-1 1/2 tspns of salt
-dash of pepper
-1/2 tspn dried oregano
-2 TB dry parsley

Bring to a boil and simmer until lentils and carrots are tender.
Check seasonings and add:

-2 TB sherry 

Serve over  shredded swiss cheese.

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