Lentil Soup

By Arlene Marshall (TwinLakesChef) on March 26, 2010

Remember the first serious cookbook you ever got your hands on? At the time, I thought mine was "AnneMarie's Personal Cookbook" by AnneMarie Huste. I found this recipe, and never having tasted lentils, presumed it must be something really extra special. After making the recipe, with great success, I was on a mission to make every recipe of hers that I could.

Growing up in the MidWest, I had the pleasure of reading my mother's "go-to" book . . . ya know . . .the red plaid one?  And then there were the church cookbooks, Capers Weekly, and a newsletter from the Edith Hanson radio show.

I dreamed about the recipes my mother didn't make.

In the 70's I had arrived and acquired my first serious cookbook . . .(AnneMarie is the girl Jacqueline Kennedy hired, only 21 years old, as chef to her and her two children.

Book in hand, I went on a journey with AnnMarie . . think Julie & Julia . . . only this was ArleneMarie &AnneMarie.I wasn' t as dedicated as Julie . . . it took me two years to cook through the entire book.

The first recipe I tried was her Lentil Soup; I had never tasted a lentil and it looked "Gourmet" to me. That soup turned out so well, it encouraged me to keep going. Today, I don't suppose you would consider Lentil Soup "gourmet" but the success with that recipe 30 years ago sent me on a quest to pursue my passion for all things food.


Lentil Soup

Adapted from AnnMarie’s Personal Cookbook

  • 1 lb lentils
  • 1 T bacon drippings
  • 1 medium onion
  • 1 lb. Bacon, chopped finely
  • 2 T wine vinegar
  • 2 tsp sugar
  • 10 cups beef broth
  • 4 cups water
  • Bouquet garni

4 sprigs parsley 2 bay leaves 2 stalks celery, including top,

tied together with cooking string.

Rinse lentils well


Make Bouquet garni

Tie parsley, bay leaf, & celery together with a cooking string or in cheese cloth.


Fry bacon in a pan until crisp.


 Remove bacon to a soup pot. Reserve 2 T of the bacon grease


Add diced onion to frying pan with 2 T reserved bacon grease


Saute onion over low heat until translucent

Add to pot along with the wine vinegar & sugar.

Add the beef broth


Add the water.

Put a lid on the pot; bring to a boil and reduce to a simmer for about 1 hour

Remove bouquet garni and serve

2010-03-26/TwinLakesChef/e41caa 2010-03-26/TwinLakesChef/54a414


1 T Summer Savory, a bit of grated carrot & a diced tomato for color & texture.  At serving time I garnished with flakes of Jarlsberg cheese and minced fresh parsley.

You can add 3 crushed garlic cloves to the onions as they saute;  in the winter time I add a few drops of hot chili oil

Note on Lentils 

This superfood gives you protein and cholesterol-lowering soluble fiber, as well as about twice as much iron as other legumes. And lentils are higher in most B vitamins and folate.Brown lentils still have their seed coat and have not been split. Lentil artifacts have been found on archeological digs dating back 8,000 years, and The Bible's book of Genesis tells the story of Esau, who gave up his birthright for a bowl of crimson lentils and a loaf of bread.                                                                                                                                                                  

Diva Recipes

Related articles:
AnneMarie Huste, cubit, cubits, Diva, divas, food, German, lentil, Lentil Soup, Soup, yum, yum yum, Yum Yum Divas

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Comments and discussion:
Subject Thread Starter Last Reply Replies
[Sticky] -- Comments? TwinLakesChef Apr 14, 2010 5:43 PM 15
Lentil Soup with Minted Yogurt TwinLakesChef Mar 27, 2010 12:58 PM 0
Vegetarian Lentil Soup TwinLakesChef Mar 27, 2010 12:25 PM 0
Excellent tutorial! Katg Mar 27, 2010 11:15 AM 3
Great article! lakesidecallas Mar 27, 2010 9:23 AM 1

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