Lentil Soup

Serves 6


  • 1 tbsp canola oil
  • 1 onion, chopped
  • 1 tsp salt
  • 2 tbsp garlic
  • 2 tbsp grated ginger
  • 1½ cups lentils, washed and drained
  • 5 cups chicken stock or broth
  • ¼ tsp freshly ground pepper

Serving Suggestions

  • French Bread


  1. Heat oil over medium-high heat in a large stockpot or Dutch oven 
  2. Add the onions and salt and sauté the onions until deep brown, about 10 minutes
  3. Reduce heat to low and add garlic and  ginger.  Stirring constantly, about 1 minute
  4. Add lentils and cook an additional minute, constantly stirring so the lentils are evenly coated.
  5. Add chicken stock bring to a boil
  6. Add pepper, reduce to a simmer, and cook, uncovered, about ½ hour. Stir soup regularly to ensure even cooking. When done, lentils should be soft inside but not chalky tasting