This incredibly easy to prepare lentil soup was inspired by a lunch in Boston many years back at a Lebanese Restaurant in the South End. Besides its wonderful taste, its simplicity was inspiring to me at that time.


  • 1 cup green lentils
  • 6 Cups vegetable broth
  • 1 Tablespoon Olive oil
  • 1/4 pound egg noodles (or eggless)
  • Sprinkle of Parmesan Cheese (optional)
  • Salt and pepper to taste


  1. Heat olive oil in bottom of soup pot, and coat lentils. Heat 1 minute.

  2. Add vegetable broth, salt and pepper and cook for 25 minutes.

  3. At the same time, boil egg noodles until soft.

  4. Add egg noodles to soup and serve with lemon wedge and Parmesan Cheese.


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