Edit ModuleShow Tags

Parmesan Lentil Soup

Parmesan Lentil Soup | Food and Nutrition Magazine | Stone Soup Blog

Article author photo. Carlene Thomas, RD, LD This featured post is by Carlene Thomas, RD, LD. You can follow this blogger @CarleneHEA.

I always feel like I'm playing a little bit of a game when I have random things in my kitchen I need to use, but don't want to go to the grocery just yet...and am still a day away from picking up my CSA. It's like that TV show Chopped, in which contestants are given a basket of random food to make a meal. Ninety-five percent of the time I surprise myself and make a totally cohesive and healthy meal! The other 5 percent? I am thiiis close to heading to the deli down the street for a sub.  

The other night was one of those "game show kitchen" nights. I had tons of dry ingredients and staples such as lentils and pasta, but also a few pieces of produce I needed to use up. This lentil soup has veggies and protein (love you lentils!), but also the right amount of flavor from a Parmesan rind and fresh lemon thyme. Thank goodness for leftovers! I could eat this all day. 

Parmesan Lentil Soup

Recipe by Carlene Thomas, RDN, LD
Adapted from
The Best Vegetarian Recipes by Martha Rose Shulman

This lentil soup has veggies and protein (love you lentils!), but also the right amount of flavor from a Parmesan rind and fresh lemon thyme.


  • 1 tablespoon olive oil
  • 1 small white onion, chopped
  • 3 carrots, chopped into rounds
  • 4 garlic cloves, minced
  • 1 14-ounce can tomatoes with juice, seeded and chopped (or 2 cups chopped fresh tomatoes)
  • 4 cups chicken stock
  • 4 cups water
  • 1½ cup lentils
  • 1 chunk Parmesan rind
  • 1 bay leaf
  • Salt
  • Black pepper
  • ½ cup small pasta
  • Garnishes: lemon thyme, grated Parmesan


  1. Over medium heat in a large pot, add onion, carrot and garlic with oil. Cook and stir until everything is tender for about five minutes.
  2. Add in tomatoes, turn heat to medium and bring to a simmer for 20 minutes.
  3. Stir in the lentils with chicken stock and water. Bring to a boil.
  4. Add Parmesan rind and bay leaf and reduce heat, cover and simmer for 30 minutes.
  5. Add salt and cook for another 15 to 30 minutes or until the lentils are tender.
  6. Add pasta and cook until pasta is done.
  7. Top with more cheese, black pepper, salt and lemon thyme. Serves 6.

Carlene Thomas RDN, LD, is a private practice and nutrition consultant in Northern Virginia. Her business, Healthfully Ever After LLC, focuses on Wedding Wellness Nutrition. Carlene also spends her time in the communications world, food styling and testing recipes. In the dietetics world she is the member services chair for Virginia Academy of Nutrition and Dietetics (spending two years prior as their PR and media chair) and is the Incoming Director of PR and Marketing for NEDPG. Read her blog, HealthfullyEverAfter.co, and follow her on Facebook, TwitterPinterest and Instagram.

Edit Module

More Stone Soup

Eating Bugs and the Future of Nutrition

Eating Bugs and the Future of Nutrition

In Western societies, eating insects is taboo. However, entomophagy, the technical term for chowing down on bugs, is gaining popularity as a fix for malnutrition and environmental concerns.
October is National Vegetarian Month

October is National Vegetarian Month

When you plan your meals around plant foods, the sky’s the limit. Think of all the delicious fruits, vegetables, grains, legumes, nuts and seeds there are to choose from.
Take a Vacation, but Not from Healthy Eating

Take a Vacation, but Not from Healthy Eating

Vacations are the perfect opportunity to relax and recharge, but many spring breakers have a difficult time sticking to the healthy habits they’ve cultivated since the start of the new year.
Watermelon-Tomato Gazpacho

Watermelon-Tomato Gazpacho

The refreshing twist on the Spanish cold soup makes a delicious amuse-bouche served in shot glasses, appetizer served in small tumblers or main dish served with some whole wheat crostini.
Edit Module
Edit ModuleShow Tags
Edit Module
Advertise with Food & Nutrition
Edit ModuleShow TagsEdit ModuleShow Tags

Stone Soup

Guest bloggers from around the world share with Food & Nutrition Magazine.

About This Blog

Stone Soup is a guest blog written by members of the Academy of Nutrition and Dietetics. Content — including information, recipes and views expressed — is that of the authors and does not reflect the positions or policies of Food & Nutrition Magazine or the Academy of Nutrition and Dietetics. Bloggers are required to pledge they will not write for Stone Soup on topics, companies or trade organization they currently represent or have represented at any time.

Learn about our guest blogs!

Comments Policy

Food & Nutrition Magazine provides this forum to exchange ideas, opinions and contributions within a positive community. Diverse viewpoints and constructive, respectful dialogue are welcome. Rudeness, misinformation, self-promotion and abuse are not. We reserve the right, without warning or notification, to remove comments and block users we determine violate this policy or our Terms & Conditions. You must include your name or be logged into a personal account on Disqus, Facebook, Twitter or Google+ to comment.


Edit Module

Get Stone Soup in Your RSS

Use your RSS reader's instructions to add Stone Soup to your list:

Atom Feed Subscribe to the Stone Soup Feed »

Get Our Blogs in Your Email

Stone Soup
Student Scoop