Monastery Lentil Soup

Monateries Devote Intentional Time to Produce Ageless Foods

The backbone of Cookshare is to find or create memorable recipes using simple ingredients and uncomplicated directions. You will learn this by making this deeply delicious, comforting soup.

Serve with crusty bread.


  • olive oil- 1/4 cup
  • onions- 3 cups, crescent cut*
  • carrot- 2 cups, chopped^
  • thyme, dried- 1 tsp. [or marjoram, or mixture]
  • stock- 5 cups, vegetable or miso stockª
  • tomatoes, canned, diced- 15 oz. with juice
  • lentils- 1 cup
  • salt- 1-1/2 tsp
  • pepper, fresh- 1/2 tsp
  • parsley, fresh- 1/4 cup, chopped
  • sherry, dry- 1/4 cup
  • parmesan cheese- to pass at table


  1. In a soup pot, sauté the onions and carrots until softened.
  2. Add the thyme, stock, tomatoes, lentils, salt, and pepper and bring to boil. Reduce to a simmer and cook partially covered for 35-40 minutes until lentils are tender.
  3. Add the parsley, sherry and do final check for seasoning. Serve with cheese.
crescent cut onions

*Crescent cut onions have an elegant shape and stay in tact longer than diced when cooking. Halve onion at the equator, then halve each again at the poles. Slice thin, uniform longitudinal cuts to produce crescent shape onions. If a large onion is used, halve the crescents so that the pieces will fit on a soup spoon.


^I like to cut carrots in unusual shapes. My favorite is “whittled.” Hold the carrot and “sharpen” it like a pencil creating bite sized pieces with each knife stroke.

ªA tasty, quick vegetable stock is made by using 1 tsp. of dark miso paste to 1 cup of hot water.

Recipe adapted from several, including Frances Moore Lappé’s recipe

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