If you’re searching for a hearty, nutritious, and comforting meal, look no further than Jane Brody’s My Favorite Lentil Soup. This recipe, featured in her celebrated Good Food Book, has stood the test of time as a go-to dish for home cooks. Packed with flavor and simple ingredients, it’s easy to see why this soup remains a beloved favorite.

Jane brody lentil soup

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Ingredients

2 teaspoon olive or vegetable oil
2 cups chopped onions (reduce to 1 cup for a milder flavor)
3 carrots , coarsely grated or chopped
3/4 teaspoon marjoram, crumbled
3/4 teaspoon thyme leaves, crumbled
1 28-ounce can tomatoes with their juice, coarsely chopped (or 2 smaller 14-ounce cans)
6-7 cups broth (beef, chicken, or vegetable)*
1 1/2 cups dried lentils, rinsed and picked over
1/2 teaspoon coarse salt
1 Freshly ground black pepper, to taste
1/3 cup chopped fresh parsley or 2 tablespoons dried parsley flakes
4 ounces cheddar cheese, grated (optional)

Instructions

Sauté the Vegetables

Heat the oil in a large Dutch oven or saucepan over medium heat. Add the onions, carrots, marjoram, and thyme. Sauté for about 5 minutes, stirring occasionally, until the vegetables are slightly softened and fragrant.

Combine the Base Ingredients

Stir in the tomatoes (with their juice), broth, and lentils. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, or until the lentils are tender.

Season and Finish

Once the lentils are cooked, add the salt, black pepper, white wine, and parsley. Let the soup simmer for an additional 5 minutes to allow the flavors to meld.

Serve and Enjoy

Ladle the soup into bowls and top with grated cheddar cheese, if desired. The cheese not only adds richness but also creates a complete protein when combined with the lentils.

*If you don’t have homemade broth, substitute with bouillon cubes or canned broth diluted with water.

Tips and Notes

Freezer-Friendly: This soup freezes beautifully, making it an excellent option for meal prep. Let it cool completely before transferring it to freezer-safe containers.
Flavor Enhancer: The addition of dry white wine gives the soup a subtle depth that elevates the overall taste. Don’t skip it if you can!
Versatility: Feel free to experiment with different types of broth or herbs to suit your taste preferences.

Why This Recipe Is a Favorite

Jane Brody’s lentil soup recipe is not just a dish; it’s a reflection of her dedication to wholesome, delicious eating. Many home cooks have cherished this recipe for decades, praising its simplicity and flavor. As one fan noted, “This soup has been my go-to since I bought the Good Food Book in 1987. The wine makes all the difference!”

Whether you’re cooking for your family, meal-prepping for the week, or hosting friends, Jane Brody’s My Favorite Lentil Soup is sure to be a hit.

So grab your Dutch oven and give this timeless recipe a try—you might just find it becoming your favorite too!