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Lentil Soup

 Lentil Soup
This hearty soup can be easily doubled for big crowds. My family likes it topped with shredded cheddar cheese.
8 ServingsPrep: 10 min. Cook: 1-1/4 hours

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 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.