Corn And Lentil Soup

Corn And Lentil Soup


  • 1 cup dried lentils
  • 4 cups water
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 3 cups tomatoes (canned or chopped fresh)
  • 2 cups corn (cut off the cob or frozen)
  • 1 clove garlic, minced
  • 1 tsp. savory
  • 1 tsp. basil
  • 3 Tblsp. tamari
  • 2 Tblsp. olive oil
  • Grated Parmesan cheese (optional)


Wash the lentils and cook them in 4 cups of water or soup stock for 30-40 minutes. Sauté the onion in the olive oil until tender, add green pepper and cook several more minutes. Add seasoning, then garlic and allow the flavors to blend before adding the tomatoes. Simmer until all the vegetables are tender. Add the lentils, corn, tamari and simmer ten minutes or more.
Taste for seasoning.
Place a bowl of grated Parmesan cheese on the table to be sprinkled on the soup, if desired.

  • 4 Servings
  • Prep Time 15 min
  • Cook Time 20 min
  • Ready Time 35 min