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Lentil Soup Recipe

Read Reviews (4)
4.4 4
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This hearty soup can be easily doubled for big crowds. My family likes it topped with shredded cheddar cheese.
TOTAL TIME: Prep: 10 min. Cook: 1-1/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 1-1/4 hours
MAKES: 8 servings

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

Nutritional Facts

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.

Directions

  1. In a large saucepan, bring lentils and chicken broth to a boil. Reduce heat; simmer for 30 minutes.
  2. 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).
Originally published as Lentil Soup in Bountiful Harvest Cookbook 1994, p6

Nutritional Facts

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.

Reviews for Lentil Soup(4)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed May. 18, 2014

Excellent!

MY REVIEW
Reviewed Apr. 25, 2013

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.

MY REVIEW
Reviewed Feb. 26, 2012

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.

MY REVIEW
Reviewed Oct. 17, 2011

This was so easy to make and had great flavor

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