Lentil Soup

by Karen
(Titusville, Florida)

My grandmother would always make this when we would visit her house up in Conneticut when I was a little girl. She is now 92 years old and the tradition has been passed to me to make this soup in the cooler months on our Sunday afternoon suppers. A tradition since being born and now 34 years later still a tradition. My family get's together and has sunday afternoon suppers and this is one of the dishes passed down from generations. My grandmother always added some italian sausage too if she had extra from making her sauce. Thanks for the opportunity to share!!


  • 1 package lentils, cooked and drained
  • 1/2 chopped onion
  • 3 carrots, diced
  • 3 stalks celery, chopped
  • 2 large potatoes, peeled and diced
  • 2 large tomatoes, chopped
  • 1 quart chicken stock
  • 2 T olive oil
  • 1/2 tsp. pepper
  • 1 T. garlic salt


  • In large stock pot cook all vegetables with oil until soft.
  • Add your chicken stock, beans, salt and pepper.
  • Cover and simmer for 30 minutes.
  • Serve hot.

    Serves 6.

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