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Meatless Lentil Soup Recipe

Meatless Lentil Soup Recipe photo by Taste of Home

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This has been my husband's favorite soup our whole 30-year married life. He enjoys taking a thermos of this to work during the winter. It's delicious served with warm biscuits and butter. —Janet Chase, Berrien Sprgs, Michigan

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Meatless Lentil Soup Recipe

Prep: 15 min. Cook: 35 min.

Yield: 8 Servings

15 35 50

Ingredients

2 large carrots, halved and sliced
2 celery ribs, sliced
1 medium onion, chopped
10 cups water
1 package (16 ounces) dried lentils, rinsed
4 small red potatoes, diced
2 bay leaves
2 teaspoons salt
1 teaspoon pepper

Directions

In a large nonstick saucepan coated with cooking spray, cook the carrots, celery and onion over medium heat for 5 minutes.
Stir in the water, lentils, potatoes, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until lentils are tender. Discard bay leaves. Yield: 8 servings (3 quarts).

Nutritional Facts 1-1/2 cups equals 245 calories, 1 g fat (trace saturated fat), 0 cholesterol, 617 mg sodium, 44 g carbohydrate, 19 g fiber, 16 g protein.

Originally published as Meatless Lentil Soup in Healthy Cooking October/November 2012, p46

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Meatless Lentil Soup

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Reviewed on Jan. 13, 2013 by lltimmer

The soup was very watery and really had no flavor at all. I even tried adding more salt and some white pepper to give it a boost.

Reviewed on Oct. 23, 2012 by mjlouk

This was pretty good. I felt like it needed more salt and perhaps some other seasoning to jazz it up a bit. Maybe Italian Seasoning or shredded cheddar on top?

Reviewed on Oct. 10, 2012 by Veggiequeen

I have made this twice now and plan to make it again soon! My husband absolutely loved it and requested the second batch before the first was finished!