Hook and Eye Lentil Soup – Toby Malina’s recipe

Updated: Oct 26, 2020


  • 2 Tbsp avocado or coconut oil

  • 2 cups finely diced onions

  • 3 large cloves of garlic - peeled and minced

  • salt and pepper

  • 3 Tbsp tomato paste (I’ve substituted tomato sauce and it was fine)

  • ½ cup chopped celery

  • ½ cup chopped carrots

  • 2 bay leaves

  • ½ cup chopped parsley

  • 1 ½ cup French green or brown lentils, rinsed and sorted

  • 1 Tbsp Dijon mustard

  • 1 Tbsp sherry vinegar or red wine vinegar

  • 2 quarts of water or vegetable broth

  • Chopped parley or celery leaves for garnish


Heat the oil in a soup pot on high heat. Add the onions and sauté for 5-7 minutes.

Meanwhile, mince the garlic and add that and the tomato paste to the onions. Also add the vegetables, bay leaves and parsley and cook for another 3 minutes.

Add the lentils and 2 quarts of water (or vegetable broth for a richer soup)

Lower the heat and simmer for 30 minutes.

Stir in the mustard and vinegar. Add salt and pepper to taste. Serve.

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