Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, April 18, 2007

Milanese Lentil Soup

Jyoti's Tasty Tip:

Actually, if you're dealing with legumes or lentil soaking is not necessary. But, imagine if you soak lentil overnight, you shortened the amount of time in cooking this soup. Don't be fooled with the name. This is easy to make. You will like the soup like anybody else. Try it.


click on photo to enlarge

Remember, it's all about the taste!   Chef Jyoti


Makes 6 servings

Difficulty: Easy


1 1/2 cups organic lentil, sorted and rinsed
2 quarts filtered water, plus 2 cups
2 tablespoons organic extra-virgin olive oil
1 medium organic white onion, diced small
3 cloves organic garlic, minced
1 small organic carrot, diced small
1 rib organic celery, diced small
1/2 medium organic green pepper, diced small
5 pieces organic sun dried tomato, chopped coarsely
1 cup marinated artichokes, chopped coarsely
1 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon vegetable broth powder
1/2 bunch organic parsley, chopped coarsely
1 teaspoon sea salt and black pepper or to taste


  1. Place lentil and 2 quarts of water in a large saucepan; bring to a boil and simmer until soft, about 45 minutes. Set aside.

  2. In a skillet, heat oil over medium heat, add onions and garlic. Cook and stir frequently until onions are soft, 2 minutes.

  3. Add the rest of ingredients, herbs, pinches of sea salt, and black pepper. Cook and stir occasionally until vegetables are soft, 3 minutes.

  4. Transfer vegetable mixture to the cooked lentil. Add 2 cups of water and vegetable broth powder. Bring to a boil and simmer for two minutes. Stir in parsley. Taste and adjust seasonings.

  5. Serve easily with rolls or pita bread.


Original Talley's recipe by Chef Jyoti Friedland

Copyright 2007 Talley's Green Grocery