Rainy Day Lentil Soup ___

Rainy Day Lentil Soup


For the Soup:

  • 10 cups cold water
  • 2 bouillon cubes, you can use any flavor (I used chicken)
  • 2 tablespoons extra virgin olive oil
  • 1 pound lentils
  • 8 baby carrots, or two small carrots cut into a 1/2 inch dice
  • 8 ounces baby portobello mushrooms, sliced
  • 1 small head escarole, washed and cut into strips


Put a large stock pot over a medium-high flame. Add the water, bouillon cubes, oil, lentils and carrots.

Bring to a boil and add in the mushrooms and escarole.

Return the pot to a boil and cook until the lentils are tender, about 20-25 minutes, stirring occasionally. Taste for seasoning and add salt as desired.

Serve with crusty bread and a little grated cheese.