Lentil Soup

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Lentil Soup

Small Scale Recipe
Small Scale Recipe

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Large Scale Recipe
Large Scale Recipe

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The large scale recipes are for 50 servings each. This would equate to about 75 tablespoons of extra virgin olive oil, which is just about 5 cups. We have rounded this amount to a full 5 cups for all the recipes. The single serving recipes are ready for you to prepare at home.

  • 6 pounds potatoes
  • 3 cups extra virgin olive oil
  • 6 cups chopped onion (red or white)
  • 12 cups carrots, canned, drained, or frozen, defrosted chopped into small pieces
  • 9 cups dry lentils (red lentils make a thicker soup)
  • 48 cups vegetable broth; you can use any broth, including one made with bouillon
  • Herbs that will add a great flavor, but are not essential: Sprigs of fresh thyme, or bay leaves
Scrub the potatoes clean and cut into pieces about 1 to 1 ½ inches in size. Put the potato pieces in a pan and cover the potatoes with cold water. Add salt. Cover the pan and bring to a boil. Lower the heat to low-medium and cook just until you can piece with a fork (5 to 7 minutes).

Heat the olive oil on medium (4 to 5 on the dial) in a large soup pan. Add the onions, stir to coat with oil; season with salt and pepper. Cook for about 8 to 10 minutes.

Add the carrots, stir to mix in, reduce the heat to low and cook for about 10 minutes.

Add the lentils, vegetable broth, and the herbs. Raise heat to medium high and bring to a boil. Reduce heat to low, cover and cook for 45 minutes.

Add cooked potatoes and heat through.


Calories per serving: 600
Makes approximately 48 cups