June 13, 2019




I love lentils, and this family recipe makes an appearance at least once a month in our household. I’ve put a twist on it to add a different kick and taste. This is one of my favorite soups because its hearty but filled with so much vitamins. I sometimes will eat alone in a bowl or pair with a protein or rice. I hope you enjoy it as much as I do!


You will need:

1 bag of lentil beans
2 carrot sticks, cut in 3 pieces
3-4 small potatoes ( cut in half )
1 red pepper ( cut in half )
1-2 Dried Bay Leaf
1/2 cup of small pasta or orzo ( add in last hour of cooking )
2 celery stick, cut in 3 pieces
Half of Italian sausage ( optional )
1 packet of Goya’s Sazón with Cilantro & Tomato
1 yellow onion cut in half or cubed
1/2 cup of ketchup
Vegetable broth ( chicken or beef, even water works if in a pinch )
Parmesan Cheese & Sour Cream to garnish!

Place your lentils in a pot, add everything and stir minus the broth, ketchup and Parmesan cheese. Cover the lentils with water until the lentils are entirely submerged, place on medium-to high for about 20-30 minutes.

Slightly open the pot lid and cook on medium to low for up to 2 hours, if you want to prep this a bit slower, you can cook for 3 hours on low. As you cook you will have to add veggie broth a few times so that the lentils stay cooking and submerged, as it cooks the broth evaporates, so just keep an eye on it and keep adding broth to the pot until lentil look creamy and cooked! The smell will fill up your kitchen with goodness, it’s so tasty!

Once the beans look and taste fully cooked, I add a bit more broth to keep it on the thick side but not too “soupy” either. I then add my ketchup and Parmesan to taste and stir into the pot.

Serve and sprinkle Parmesan on top along with some sour cream enjoy!

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