Lentil and Potato Soup


  • 3-4 quarts of Water, add more as necessary during cooking.
  • 2 1/2 Cups of Lentils.
  • 4-5 Medium Potatoes, washed, peeled or brushed, chopped medium.
  • 4-5 Carrots, washed, peeled or brushed, chopped medium.
  • 4-5 Celery Stalks, white bottoms removed, chopped.
  • 3 Stalks, Green Onion, chopped.
  • Optionally include about 3/4 cup of quick-cooking oats for modest thickening.

  • Season to taste with basil, garlic and/or garlic powder, and salt or a few tablespoons of a product like Liquid Aminos,

    Start the water boiling while preparing the vegetables. About another half hour after all the veggies are happily cooking together, it should be ready. Although it's not absolutely necessary, for crisper texture, you can add the green onion maybe 5 minutes before the end.

    Actually flat-leaved parsley goes well in place of the green onion, but I was out the day I prepared a batch and typed in this recipe. But it came out quite good with the green onion.

    So use green onion, parsley, or both!

    Back to Harel's Recipes
    PS -- I was eating nearly fat-free when I typed this recipe in. Nowdays, I'd add olive oil. Good for you, and going too close to fat-free might lowre your HDL or increase your tryglicerides.

    Moderately low-fat and including good oils (olive for cooking; flax-seed oil for cold/warm dishes like salad dressings or even in your cereal for a nutty taste) is good (-: