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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