Savory Red Lentil Vegetable Soup


Look at that gorgeous herb. Do you know what it is? It’s savory, also know as sarriette. I never saw or heard of it before but I found it at the health food store the other day and it looked so beautiful I had to bring some home. It reminds me of thyme and rosemary but it’s not exactly either one. More, it’s like the best of both. It’s earthy, woodsy and savory! It will be great in so many dishes – stuffing, roasted potatoes, tofu, tempeh – I can’t wait to start using it.


This soup (or stew you could call it because it is really thick) is delicious. My husband usually likes to add spice/salt/pepper after I serve him whatever I have cooked that meal but today he ate not one, but two bowls without adding anything! That’s a huge win for me and this soup!

makes 4 to 6 bowls

1 onion
1 huge carrot
1 huge piece of celery
3 cloves of garlic
1 cup red lentils
1 sprig savory
3 cups water or homemade vegetable stock
Salt, a few pinches

Prep the mise en place: dice the onions, carrots and celery. Try to get the dice the same size so they cook at the same rate.Use a rasp or garlic press to prep the garlic. Finely chop the savory.

Place the vegetables into a dry soup pot and sweat them on a low flame until just softening and the onions are translucent. Sprinkle with a generous pinch of salt.

Add the garlic and savory and mix well.

Add the lentils and toss around to coat with the vegetables.

Add the water or stock and bring to a boil. Reduce to a simmer and cook until the water is mostly absorbed or until the lentils have become one big mush and you can no longer see the individual lentils. Enjoy hot!

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