Thursday, January 28, 2010

Roman Lentil Soup Recipe

Hello everyone!! I am back and rearing to go for the New Year. Sorry for the very long absence. I was wrapped up in the holidays and lots of New Year orders (a big blessing). I hope you have all had a splendid 2010 so far! I have a feeling this year is going to be amazing in so many ways.

Thanks to all of my fantastic followers for the kind messages wondering where I am, if I am going to continue blogging and telling me that they enjoyed and have missed my posts! I appreciate your thoughtfulness and compliments so very much.

To start off I come bearing the gift of a wonderful new recipe that my family and I enjoy very much on these chilly winter days. This is a wonderful soup to warm up those chilled bones. You can create your own spin off or follow the recipe. It's entirely up to you. It has been rather gloomy here the past week so not much sun to take an outside pic (for better lighting). So please excuse the picture as its a little dark. Now on to the recipe!! Insert Fanfare he he

•••Roman Lentil Soup•••

•3 medium onions peeled and sliced
•4 carrots peeled and sliced
•2 tablespoons butter
•2 tablespoons extra virgin olive oil
•2 quarts beef or chicken stock(I used chicken)
•2 cups lentils soaked in water for 7 hours rinsed & drained
•Several(2-3) sprigs fresh thyme tied together
•1/2 teaspoon crushed peppercorns
•1/4 cup fresh lemon juice(please not from the squeezy bottle if possible!!)
•Sea salt and pepper to taste(allergic to sea salt? You can use regular)

~To garnish: crème fraiche(or sour cream), bacon and parsley

In a large stainless steel pot cook onions and carrots gently for about 1/2 hour in olive oil and butter. When the vegetables are soft add stock and lentils. Bring to a boil. The lentils may produce a great deal of foam (mine did not) be sure to skim this off and discard. Reduce heat and add thyme and crushed peppercorns. Simmer covered until the lentils are tender about 1/2-1 hour. Remove the thyme.

This next step is optional. My hand blender was conveniently burned out so I skipped this step. I also don’t mind a rustic soup one bit.

Puree soup with a handheld blender. Thin with water or chicken broth to desired consistency. Reheat slightly, add lemon juice and season to taste. Ladle into bowls and garnish as desired.

A delicious soup any time of year. You could also add some ham to make the soup more of a meal. Enjoy and I will be back soon with another great recipe or more tips on how to be crafty and creative!

Blessings and hugs to you all,



  1. I am on a soup marathon, and this one looks perfect to add to it! Now... if only my kids would eat any of it...

  2. Yay you are back. Missed your posts tremendously. Me too. I love a rustic soup. I love lentils too. Thanks so much for the recipe, it's on my list to try. mmuuuuaaaahhhh. Good to see you.

  3. Oh a wonderful recipe! We love lentils and can't wait to try this one guy is a history buff and always talking about how Romans main food was Lentils!

  4. Your soup looks amazing ! I am going to have to give it a try ! I could eat soup everyday of the week !
    The Little Things


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