Lentil Soup Recipe

Read Reviews
4.5 3 5
Publisher Photo
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
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 1-1/4 hours
MAKES: 8 servings


  • 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.


  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

Reviews for Lentil Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed May. 18, 2014


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."

Reviewed Oct. 17, 2011

"This was so easy to make and had great flavor"

Loading Image