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Mary’s Lentil Soup
Mary Shirejian’s Best-Selling Lentil Soup

Mary Shirejian’s Lentil Soup from Fresno’s old Peach Tree restaurant. Photo by Julianne Burk.

Mary Shirejian’s Best-Selling Lentil Soup

Mary Shirejian’s Best-Selling Lentil Soup



6 servings

Prep time:


Cook time:


Total time:



1.5 cup of brown lentils, rinsed
1/2 cube of salted butter
1 onion, chopped
2-3 cloves of garlic, chopped
2 celery stalks chopped
2 medium carrots chopped
32 oz. low-sodium beef broth
14.5 oz. crushed tomato
2 tsp Lawry’s seasoned salt
1 tsp cumin
1/4 tsp allspice
Pepper to taste
2 handfuls of medium-wide egg noodles


  • Large frying pan
  • Soup pot


1. In large pan add lentils to 5 cups of water.
2. Bring to boil and simmer, cooking until lentils are soft. (For me, that’s 15 min, for others it might be 20 min, depending on how strong your burner is.)
3. Meanwhile, in a fry pan with butter, sauté vegetables until they are soft.
4. Add seasonings and mix to incorporate the flavors.
5. Add vegetable mixture to cooked lentils along with the beef broth, crushed tomatoes and bring to boil.
6. Simmer for about 30 minutes.
7. Taste and adjust seasonings as needed.
8. Add noodles (if using) and cook approximately 10 minutes until soft.
9. Check seasoning again before serving, as the noodles will soak up some of the salt.


1. This was Mary’s personal recipe; the version she served as the restaurant did not contain egg noodles. That said, I rather like the noodles: they transform it from a starter to a main course. Feel free to omit them if you prefer the traditional preparation.