Mike Graham's Lentil Soup
PREP TIME: 2½ Hours

This recipe came directly from Mike's wife, Gloria Graham. This is Mike's favorite soup, so I thought I should go directly to the source for this recipe.


  • 1-pound lentils
  • 1 pound chuck or shoulder roast, 1 inch diced
  • salt, pepper and granulated garlic to taste
  • 2 tbsps vegetable oil
  • 2 cups onions
  • 1 cup celery
  • 2 tbsps garlic, minced
  • 3 quarts chicken stock
  • 1 cup carrots, sliced on bias
  • ½ pound garlic bologna, ½ inch diced
  • pirogues
  • ¼ cup parsley, chopped

Soak lentils in water overnight or for at least 2 hours. Season beef with salt, pepper and granulated garlic. In a 1 gallon stockpot heat oil over medium high heat. Sauté onion, celery and garlic until onions are translucent, about 3-5 minutes. Add beef, reduce heat to low, cover and cook for 20 minutes, stirring occasionally. Add chicken stock and bring to a rolling boil. Drain lentils completely and add soaked lentils to the boiling stock. Cook for approximately 1 hour or until lentils are tender. Add carrots, garlic bologna and pirogues and cook for 25 additional minutes. Best if served the next day to allow flavors to develop.

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