How to Make Lentil Soup

by Federico Cantone


  • 1 Pounds Lentils
  • 2 Carrots
  • 2 Celery stalks
  • 1 Onion
  • 1 Can tomatoes (14 oz)
  • 11 Cups Chicken broth
  • 1 Cup Parmiggiano (grated)
  • 6 Fresh thyme sprigs
  • ⅔ Cups Dried pasta
  • Kosher salt
  • Black pepper
  • Extra virgin olive oil
  • 2 Garlic cloves
  • Instructions

    Step 1

    Chop up your carrot, celery and onion

    Step 2

    For a smoother soup, keep the dice fine

    Step 3

    Don't forget the garlic, not pictured here

    Step 4

    Soften the vegetables in a heavy bottom stock pot with a few tablespoons of extra virgin olive oil

    Step 5

    Season with salt and pepper while sautéing for 5-8 minutes

    Step 6

    I like the San Marzano stuff, any canned tomato will do

    Step 7

    Stir in tomatoes with their juices and simmer ten minutes to reduce and break down slightly

    Step 8

    I put a parmiggiano rind in all my soups, trust me

    Step 9

    Add the lentils and mix to coat

    Step 10

    Add 11 cups of chicken stock, low sodium if you prefer and don't want to be burdened with salting it later

    Step 11

    Add the thyme sprigs and cheese rind. Bring to a boil, lower heat and cover. Simmer for 30 minutes.

    Step 12

    Add pasta, lower or remove from heat early to prevent over cooking the noodle. Re season to taste.

    Step 13

    Shred fresh parmiggiano, drizzle some extra virgin olive oil and enjoy.