Snowy Lentil Vegetable Soup


  • 1 1/3 cup green lentils
  • 8 cups chicken broth
  • 1 clove garlic
  • 1 large onion
  • 2 stalks celery
  • 2 carrots
  • Olive oil
  • Salt and pepper to taste
  • Parmesan cheese
  • French Thyme
  • Powdered Turmeric


  1. Shave the carrot, peel the onion, and clean the celery.
  2. Chop all vegetables equally into about 1/2 inch squares.
  3. Grab a large non-stick pot and drizzle olive oil into the bottom.
  4. At medium heat, cook the chopped vegetables until caramelized and tender.
  5. Mince the garlic and add to the pot with the vegetables.
  6. Let the garlic brown for about a minute and then add in the lentils.
  7. Once the lentils are mixed in well with the vegetables and nicely glazed with oil, add in the chicken broth and stir.
  8. After all ingredients are mixed, season with a 1/2 teaspoon of salt and pepper, 1/2 teaspoon of dried french thyme, and a pinch of turmeric powder.
  9. Blend the spices in well and bring the soup to a boil.
  10. Once boiling, add the lid and turn the heat to low.
  11. Allow the soup to simmer for 30 minutes.
  12. Ladle your soup into your bowl and add as much parmesan cheese as you desire. I usually use a small handful.


I am not perfect, as you hear me say often… So my kitchen is not always packed with everything I need for the “ideal meal”. With that said, today I was missing chicken broth in my pantry, but luckily i did have chicken bouillon cubes. Every brand is different, but for my purpose, you add once cube per cup of water. So instead of adding 8 cups of chicken broth in step 7, I added 8 cups of water and 8 bouillon cubes. Make sure you check the instructions on the container so you don’t add too much flavor!



To pair with the soup, I grab a pound of dough from the local bakery. I first add olive oil to a rectangular cast iron, and place the dough on top. Then, I set a hand towel over the top of the dough to help it rise. At this time, I set the timer on the oven to 400 degrees with convection. Once the dough has risen, I separate it into two 1/2 lb loaves. I shape the loaves into oval-shaped baguettes and make inch-long cuts halfway through the dough to let the air through for more thorough baking. Before placing in the oven, sprinkle with salt, pepper, garlic salt, and parmesan cheese to add a bit more flavor. Cook for 22 minutes and let sit on a cold surface for 3 more minutes to help the bread cool before eating. Once ready, cut along the inch-long divots.