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  • Writer's pictureDeby Hogue

Lentil Soup with Pesto dollop

1 1/2 Cup cleaned Lentils

1 medium onion, chopped

2 cloves garlic, chopped

2 medium carrots, chopped

2 or more stocks of celery and young leaves, chopped. I like a lot of the little leaves in mine.

3 cups vegetables stock or chicken stock

1 Cup tomatoes, can, fresh chopped or leftover pasta sauce.

Olive oil

1 Cup of water or more

Salt and Pepper

A splash of wine if you like.

Put olive oil in large sauce pan and saute the onion, carrots and garlic. Just until soft. Add the celery and leaves. Cook for 3 more minutes. Add the Lentils,tomatoes and stock. Bring to a simmer add water, and cook for about 45 min. to 1hr. on low. Add salt and pepper to taste. Let it sit when finished and reheat on the stove when ready to use. I like to let it set for a few hours, it really gets more flavor form sitting. Make the Pesto


I use 2 to 3 cups of basil leaves and some stems

1 or 2 garlic cloves

salt to taste

1/4 cup or so Olive oil

1 hand full of nuts. Pine nuts or almonds work just fine

fresh lemon

parmesan cheese ( some times I don't have it and no one can tell) funny.

I put everything in the food processor, but the olive oil. Turn it on and slowly add the olive oil until desired consistency. When soup is ready, add a large spoonful in soup and enjoy.

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