Lentil Soup

We’re still here.

And it’s still winter. Boo!

That’s ok, though, because I can pretend quite well. See I already started my spring garden.


Kale, cabbage, cilantro, and basil babies!


These cuties poked through overnight.

This yummy Lentil Soup makes winter all better too. It is my new favorite!


Lentil Soup

  • 1 cup dried lentils
  • 3 carrots, peeled and sliced
  • 3 stalks celery, sliced
  • 4 cloves garlic, left whole
  • 1 onion, finely chopped
  • 3 cups chicken stock
  • 3 cups water
  • 2 tablespoons olive oil
  • 12 lb farfalle pasta(had mine without pasta)
  • salt and pepper, to taste
  • romano cheese(left this out)
  1. Rinse dry lentils.
  2. In large stock pot put lentils, carrots, celery, whole garlic, onion, chicken stock, water, olive oil, salt& pepper.
  3. Bring to boil, then reduce to a simmer.
  4. Cover and let cook for approximately one hour.
  5. In separate pot, boil farfalle pasta.
  6. When done, drain and add approximately one tablespoon of olive oil to keep pasta from sticking.
  7. Cover the bottom of a soup bowl with cooked pasta and then fill with cooked lentil soup.
  8. Sprinkle grated Romano cheese on top and enjoy.

Cozy up, everybody! Spring is right around the corner.