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Tomato Lentil Soup



  • 1 cup brown or green lentils
  • 3 quarts water (more if desired)
  • l large onion, sliced
  • 2 large carrots, cut very fine
  • 2 large potatoes, peeled and diced
  • 1 turnip, diced
  • 4 garlic cloves, minced
  • 1 bunch of spinach leaves or sorrel
  • 6 tablespoons olive oil
  • 1 cup tomato sauce (8 ounces)
  • 1 bay leaf
  • salt and pepper to taste
  • 1/2 cup long-grain rice
  • pinch of powdered cumin (optional)


  1. Wash and rinse the lentils and place them in a large soup pot.
  2. Add the water, the sliced vegetables, and the rest of the ingredients except the salt and pepper. Bring the mixture to a boil.
  3. Lower the flame to medium heat and cook slowly for 1 hour.
  4. Add the salt and pepper, let the soup simmer for a short while and serve while hot. Remove bay leaf before serving.

Hudson Valley Restaurant Week is back this April 8-21!