Tasty Lentil Soup Recipe

4.5 2 3
Tasty Lentil Soup Recipe
Tasty Lentil Soup Recipe photo by Taste of Home
Publisher Photo

Tasty Lentil Soup Recipe

Read Reviews
4.5 2 3
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 40 min.

Ingredients

  • 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

Directions

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.
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

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.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTasty Lentil Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
maryannet User ID: 1456288 259167
Reviewed Jan. 3, 2017

"Saute onion and celery is a good start for all soups. I cut the recipe in half. I added a beet along with the carrot. It takes about one hour to cook. Nice warm soup for a cold winter night."

MY REVIEW
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."

Loading Image