My dad grew up eating Lentil Soup, and it’s a dish he still makes today. Dad believes this is a fairly good representation of his mother’s recipe.
This dish is easy to make, and tasty too. If I have extra pasta sauce, I use it instead of the canned tomatoes, garlic powder, oregano, and parsley. Either way, it’s good comfort food.
- 3 tablespoons olive oil
- 1 small onion diced
- 3 small potatoes diced
- 1 14.5 oz. can crushed tomatoes
- 1½ cups lentils washed and sorted
- 6 cups water
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon parsley
- Salt & pepper to taste
- Parmesan cheese
- Heat olive oil in medium stock pot, add diced onions, and sauté for about four minutes. Add potatoes, tomatoes, and lentils. Add water. Season with garlic powder, oregano and parsley. Salt and pepper to taste.
- Bring to a boil over medium high heat. Reduce heat, and simmer for one hour. Sprinkle with parmesan cheese before serving. Adjust salt and pepper as needed.