Lentil Soup Recipe

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This hearty soup can be easily doubled for big crowds. My family likes it topped with shredded cheddar cheese.

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Lentil Soup Recipe

Prep: 10 min. Cook: 1-1/4 hours

Yield: 8 Servings

10 85 95

Ingredients

1 cup dried lentils, rinsed
6 cups chicken broth
2 cups chopped onion
1 garlic clove, minced
1 tablespoon vegetable oil
2-1/2 cups chopped fresh tomatoes
1 cup sliced carrots
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram

Directions

In a large saucepan, bring lentils and chicken broth to a boil. Reduce heat; simmer for 30 minutes.
Meanwhile, in a large skillet, saute onion and garlic in oil; add to saucepan. Add the tomatoes, carrots, thyme and marjoram. Cook 30 minutes longer or until lentils and vegetables are tender. Yield: about 8 servings (2 quarts).

Nutritional Analysis: 1 cup equals 142 calories, 3 g fat (trace saturated fat), 0 cholesterol, 712 mg sodium, 22 g carbohydrate, 9 g fiber, 9 g protein.

Originally published as Lentil Soup in Bountiful Harvest Cookbook , p6

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Reviews for Lentil Soup

Lentil Soup

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Reviewed on Apr. 25, 2013 by ameyzing

I added more carrots and about 1/2 cup of chopped celery. I also used cherry tomatoes ...cut in half. It was very good, although I didn't use the thyme as that is not one of our favorites. It took about 1 1/2 hours but I also made quick brown bread in the middle of the project. Some of the lentils were still a little tough, so perhaps it could have cooked longer before I added the vegetables.

Reviewed on Feb. 26, 2012 by lorettalib

As previously reviewed this is a very nice recipe. A good soup recipe to throw together on a cold northeast night. I did not have fresh tomatoes on hand so I used a can 14.5 oz of diced tomatoes, which I drained. Again a very nice, tasty recipe.