This is one of our old reliable, go-to recipes for when we’re busy, lazy, or just really want some good red lentil soup.  All three of those reasons were in play tonight.  This soup cooks for a while, but requires very little effort to make.

We modified this soup by substituting the rest of the butternut squash we had left over from the pizzas for the carrot the recipe calls for (and which we didn’t have on hand).  It was just as good as ever.  Adapted from the Soup cookbook:


  • 1 1/3 cup red lentils
  • 2 onions, minced
  • 2 large garlic cloves, minced
  • 1 carrot, minced (we substituted butternut squash)
  • 2 tbsp olive oil
  • 2 bay leaves
  • generous pinch oregano
  • 1.5 cups vegetable stock
  • 2 tbsp red-wine vinegar
  • salt and freshly ground pepper
  • parmesan cheese (optional)

Put all ingredients, except vinegar, salt/pepper, parmesan in a large saucepan.  Bring to boil over medium heat.  Lower heat and simmer for about an hour, stirring occasionally to prevent lentils from sticking to bottom of pan.  Remove bay leaves and add vinegar, with salt and pepper to taste.  If soup is too thick, thin it with water to desired consistency.  Serve, dusted with parmesan, if desired.