Tasty Lentil Soup Recipe
Tasty Lentil Soup Recipe photo by Taste of Home
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Tasty Lentil Soup Recipe

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Legume lovers can easily fill up on Dorothy Webb's substantial soup without expanding their waistlines. Lentils lend taste and texture to her stockpot in Estacada, Oregon.
TOTAL TIME: Prep: 30 min. Cook: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 40 min.
MAKES: 8 servings


  • 2 cups sliced fresh carrots
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 2 tablespoons butter
  • 1 garlic clove, minced
  • 7 cups reduced-sodium chicken broth or vegetable broth
  • 1-1/2 cups dried lentils, rinsed
  • 3 tablespoons medium pearl barley
  • 1-1/2 cups chopped fresh tomatoes
  • 2 tablespoons lemon juice
  • 4-1/2 teaspoons molasses
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon pepper
  • Dash each dried thyme, basil and oregano

Nutritional Facts

1 cup: 219 calories, 3g fat (2g saturated fat), 8mg cholesterol, 601mg sodium, 35g carbohydrate (10g sugars, 14g fiber), 14g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1/2 fat.


  1. In a Dutch oven, saute the carrots, celery and onion in butter until crisp-tender. Add garlic; cook 1 minute longer. Add the broth, lentils and barley; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils and barley are almost tender.
  2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until lentils and barley are tender. Yield: 8 servings (2 quarts).
Originally published as Lentil Soup in Country Woman October/November 2007, p24

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japroscia User ID: 3527171 168822
Reviewed Nov. 12, 2014

"This recipe was excellent, the only addition would be a little salt since everything is low sodium."

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