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Lentil Soup

Makes 16 cups, enough for 16 appetizer or 8-10 main-dish servings

Lentils are an excellent source of protein, and should be in the pantry of every vegetarian. This soup is so flavorful and hearty that non-vegetarians won't want to be left out, and the seasonings give it an extra zing.

Find this recipe and more in Chef Paul Prudhomme's Fork In The Road.

1½ teaspoons dry mustard
1 teaspoon dried cilantro leaves
2 cups chopped onions, in all
2 cups chopped green bell peppers, in all
2 cups chopped celery, in all
3 bay leaves
1 cup apple juice
2 teaspoons minced fresh garlic
2 cups dry lentils
10 cups vegetable stock, in all
¼ cup tamari (see note)
1 cup medium-diced carrots
1 cup medium-diced parsnips
1 cup medium-diced zucchini
1 cup medium-diced yellow squash
1 cup medium-diced fresh mushrooms
how to prepare

Combine the first four ingredients in a small bowl to make the Seasoning Mix.

Preheat a heavy 5-quart pot, preferably non-stick, over high heat to 350°, about 4 minutes. 

Add 1 cup of the onions, 1 cup of the bell peppers, 1 cup of the celery, and the bay leaves.  Stir and cook, scraping the bottom of the pot occasionally to clear, about 5 minutes.  Add the apple juice and 2 tablespoons of the seasoning mix, check the bottom of the pot for sticking, and cook until all the liquid evaporates, about 10 minutes. 

Add the remaining onions, bell peppers, celery, and Seasoning Mix, and the garlic and lentils.  Stir and

cook 1 minute, then add 6 cups of the stock and the tamari.  Stir and cook 30 minutes, checking the bottom of the pot occasionally for sticking.  Stir in 2 cups stock and cook 10 minutes.  Stir in the remaining 2 cups stock and cook 5 minutes.  Add the carrots and parsnips, stir and cook 6 minutes.  Add all the remaining vegetables, stir, and bring the soup back to a boil, about 5 minutes. 

Note:  Tamari is a very rich, flavorful soy sauce, available in specialty markets and the international or ethnic food sections of many supermarkets.  If you cannot find tamari where you shop, use any good quality soy sauce.

Copyright 1993 by Paul Prudhomme

Price: $3.00
Cayenne Pepper 1.5 oz.
Dried cayennes are frequently used in sauces, soups and are one of the special touches as an ingredient in Louisiana food. Cayenne adds emotion & taste excitement to meat, seafood, gumbos, cassero...

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