Hearty Lentil Soup Recipe

5 4 9
Hearty Lentil Soup Recipe
Hearty Lentil Soup Recipe photo by Taste of Home
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Hearty Lentil Soup Recipe

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5 4 9
Publisher Photo
Served with biscuits and a salad, this soup is delicious on a chilly autumn evening. It's one of my family's favorite.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour

Ingredients

  • 2 celery ribs, thinly sliced
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 6 cups water
  • 1 can (28 ounces) diced tomatoes, undrained
  • 3/4 cup dried lentils, rinsed
  • 3/4 cup medium pearl barley
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1 cup thinly sliced carrots
  • 1 cup (4 ounces) shredded Swiss cheese, optional

Directions

In a Dutch oven or soup kettle, saute the celery, onion and garlic in butter until tender. Add water, tomatoes, lentils, barley, bouillon, oregano, rosemary and pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until lentils and barley are almost tender. Add carrots; simmer for 15 minutes or until carrots, lentils and barley are tender. Sprinkle each serving with cheese if desired. Yield: 8-10 servings (about 2-1/2 quarts).
Originally published as Hearty Lentil Soup in Country October/November 1998, p51

Nutritional Facts

1 cup: 154 calories, 3g fat (1g saturated fat), 6mg cholesterol, 643mg sodium, 27g carbohydrate (6g sugars, 9g fiber), 7g protein.

  • 2 celery ribs, thinly sliced
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 6 cups water
  • 1 can (28 ounces) diced tomatoes, undrained
  • 3/4 cup dried lentils, rinsed
  • 3/4 cup medium pearl barley
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1 cup thinly sliced carrots
  • 1 cup (4 ounces) shredded Swiss cheese, optional
  1. In a Dutch oven or soup kettle, saute the celery, onion and garlic in butter until tender. Add water, tomatoes, lentils, barley, bouillon, oregano, rosemary and pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until lentils and barley are almost tender. Add carrots; simmer for 15 minutes or until carrots, lentils and barley are tender. Sprinkle each serving with cheese if desired. Yield: 8-10 servings (about 2-1/2 quarts).
Originally published as Hearty Lentil Soup in Country October/November 1998, p51

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MY REVIEW
farmerjul User ID: 1773430 49114
Reviewed Jan. 7, 2014

"Wonderful! You must try. Added hot sauce, but otherwise perfect."

MY REVIEW
Miss Arlene User ID: 4863988 55262
Reviewed Nov. 13, 2012

"I've made this twice & it was good, with some changes. I cooked short ribs (any amount you want to use) with herbs, bay leaf, onions. Drain & save beef broth, cut the ribs apart & set aside. Continue recipe as written, except use broth from cooking ribs instead of water. (add enough water to make 6 cups if you don't have enough."

MY REVIEW
deannasnz User ID: 6542477 23657
Reviewed Mar. 8, 2012

"I don't love lentil soups as a rule, but this was better than the sum of its parts. I was pleasantly surprised."

MY REVIEW
suzymerritt User ID: 2049153 30667
Reviewed Feb. 8, 2011

"This soup was awesome! I brought some to work and everyone wanted the recipe."

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