Birdy’s Lentil Soup

Karen Cush­man passed along this recipe from the Cookin’ Canuck with the note that it was just the sort of cold weath­er meal that would grace tables in the Cather­ine, Called Birdy world.

Hearty Lentil Soup

Just what Birdy would have eaten!
Prep Time20 min­utes
Cook Time45 min­utes
Total Time1 hour 5 min­utes
Author: The Cookin’ Canuck


  • 1 tbsp olive oil
  • 12 large onion chopped
  • 2 large stalks cel­ery diced
  • 2 cloves gar­lic minced
  • 2 tsp smoked papri­ka
  • 2 bay leaves
  • 1 14 oz. can diced tomatoes
  • 1 cup dried brown lentils
  • 4 34 cup low-sodi­um veg­etable or chick­en broth divid­ed
  • 3 cups water
  • 1 14 oz. black beans, drained and rinsed
  • 14 cup chopped pars­ley
  • Salt and pep­per to taste


  • Heat olive oil in a large sauce pan set over medi­um heat. Add onions and cel­ery and cook, stir­ring occa­sion­al­ly, until the veg­eta­bles are begin­ning to soft­en, 6 to 7 minutes.
  • Add gar­lic, smoked papri­ka and bay leaves and sauté for 30 seconds.
  • Stir in diced toma­toes with juices, lentils, 3 cups veg­etable or chick­en broth and 3 cups water. Increase heat to medi­um-high and bring the mix­ture to a boil. Reduce the heat slight­ly and cook, stir­ring occa­sion­al­ly, until lentils are ten­der, 25 to 35 minutes.
  • Remove from the heat and let cool for about 10 min­utes. Remove and dis­card the bay leaves. Trans­fer half of the lentil mix­ture, half of the black beans and 3f4 cup veg­etable or chick­en broth to the bowl of a blender or food proces­sor. Pulse until com­bined, but not pureed. It should be a chunky texture.
  • Pour the blender mix­ture back into the lentils in the saucepan, along with the remain­ing 1 cup of chick­en broth and remain­ing black beans. Stir and reheat over medi­um heat. Stir in pars­ley. Sea­son with salt and pep­per to taste. Serve.
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