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Lentil Vegetable Pottage Recipe
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Lentil Vegetable Pottage Recipe

Course: Main Course
Author: Ann Timm


  • 1 cup dry brown/green lentils
  • 5 cups water stock, or broth (I used homemade chicken broth)
  • 6 stalks celery chopped
  • 3-4 medium carrots sliced
  • 1 large onion chopped small
  • 2 cloves garlic minced
  • 2 Tbsp butter
  • 2 bouillon cubes or 2 Tbsp of soy sauce or substitute I added only a bit of a natural bouillon mix that I use, and 1 Tbsp of Bragg's
  • 1/4 cup chopped fresh parsley or 3 tsp dried
  • 1 tsp each of sea salt and basil
  • 1/2 tsp. each of dill oregano, and thyme
  • 1/8 tsp cayenne
  • Several dashes sea kelp
  • Optional: 1 medium or large red bell pepper chopped small (I used 1/2 a pepper). I also added 1/2 cup of frozen corn. I also added a half cup of cooked chicken I had on hand.


  • Bring the dry lentils, liquid and vegetables (except for red pepper) to a boil on high heat, then simmer for 1 hour on low heat or until the lentils are tender.
  • Add the remaining ingredients and simmer another 15-25 minutes, stirring occasionally.
  • If desired, blend 1-2 cups of the soup and return it to the pot for a richer, fuller flavor (I didn't do this, but it would have been good).