Ama’s Lentil Soup


  • 4 c. water
  • 2 c. French green lentils, rinsed
  • 3 bay leaves
  • 1 1/2 c. raw carrots, diced
  • 3 raw carrots
  • 1 28-oz. can fire-roasted tomatoes
  • 4 c. water
  • 1 bunch cilantro
  • 1″ fresh ginger root, peeled
  • 2 tsp. dried rosemary


  1. In a large saucepan, bring 4 cups water and lentils to a boil. Reduce heat, cover and simmer until water is absorbed and lentils are soft.
  2. Add diced carrots, tomatoes and bay leaf.
  3. In a blender, combine the 3 carrots, cilantro, rosemary and ginger. Add water and blend until smooth. Add to soup. Stir and heat until hot.
Browse Cook(s): Clara Iuliano
Browse Theme(s): Soups Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.