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Lentil Soup

This hearty soup can be easily doubled for big crowds. My family likes it topped with shredded cheddar cheese.
  • Total Time
    Prep: 10 min. Cook: 1-1/4 hours
  • Makes
    about 8 servings (2 quarts)


  • 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


  • 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.
Nutrition Facts
1 cup: 142 calories, 3g fat (0 saturated fat), 0 cholesterol, 712mg sodium, 22g carbohydrate (7g sugars, 9g fiber), 9g protein.

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