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Hearty Lentil Soup

Served with biscuits and a salad, this soup is delicious on a chilly autumn evening. It's one of my family's favorite.
  • Total Time
    Prep: 10 min. Cook: 1 hour
  • Makes
    8-10 servings (about 2-1/2 quarts)


  • 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 shredded Swiss cheese, optional


  • In a Dutch oven, saute the celery, onion and garlic in butter until tender. Stir in the 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 the carrots, lentils and barley are tender. Sprinkle each serving with cheese if desired.
Nutrition Facts
1 cup: 154 calories, 3g fat (1g saturated fat), 6mg cholesterol, 643mg sodium, 27g carbohydrate (6g sugars, 9g fiber), 7g protein.

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