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  • Writer's pictureDeby Hogue

The best Lentil Soup, If you add the Pesto. And things I need to learn.

Lentil Soup with Pesto, the best

Still using the old oven, but I think I'll go buy a new one for my birthday. I'll miss this one though. It's been good to me and I have learned a lot about using electric cook tops. I find as you age you know you can learn anything new it just takes time and..... wait a minute what am I talking about I need to learn so much about this blogging thing, photo stuff, analytics ( well I am surprised I know the word), how to get people to my blog, twitter, google+, Pinterest, still haven't got the link thing down yet and now I am another year older and I have to change my age on my profile here on my blog. I need time. Oh and Instagram, I need a phone to do that and then I have to learn how to use the phone. So don't kid yourself Deby, some things can't be learned in time. So I will start with changing my age on my profile first and see how that goes. And have some leftover Lentil soup, with the Pesto of course.

The Soup

1 medium onion, chopped

3 or 4 of the center most stalks of celery and the tiny leaves, chopped

3 carrots, chopped. I used 8 or 9 of the small carrots and sliced

1 handful of cilantro, chopped

3 or 4 cloves of garlic, chopped

One box of vegetable or chicken stock, 32 oz.

1 can chopped tomatoes and the liquid.

1 cup lentils, washed

3 cups of water

pinch of pepper flakes

salt and pepper

1/2 cup white wine

Put the olive oil in a large pot and over low heat sauté the onion, celery, carrots and garlic, until soft.

Add the cilantro next and then the vegetable stock and lentils, tomatoes and pepper flakes with the salt and pepper

Bring to low boil and then simmer for 45 minutes. Add the wine.

At this time I like to let the soup set for several hours to develop some flavor. Taste and see what else you need. Like more salt or pepper.

To make it the Best Lentil soup, you will have to add a spoonful or two of Pesto, otherwise it's just delicious soup.

Pesto for the topping

2-3 Cups of basil leaves

1-2 cloves of garlic

1/4 cup pine nuts, I used walnuts this time and sometimes I use almonds. It's all good

Olive oil


1/4 cup of Parmesean cheese

lemon, a squeeze or two

Put all the ingredients in a food processor or blender or even the bullet. Add more olive oil as needed to make a thick paste. It's so good. But really, try it on some soup.

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