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Lentil Soup Recipe

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 YIELD:8 servings


  • 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


  • 1. In a large saucepan, bring lentils and chicken broth to a boil. Reduce heat; simmer for 30 minutes.
  • 2. 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. Yield: about 8 servings (2 quarts).

Nutritional Facts

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

Reviews for Lentil Soup

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Reviewed May. 18, 2014


Reviewed Feb. 26, 2012

"As previously reviewed this is a very nice recipe. A good soup recipe to throw together on a cold northeast night. I did not have fresh tomatoes on hand so I used a can 14.5 oz of diced tomatoes, which I drained. Again a very nice, tasty recipe."

Reviewed Oct. 17, 2011

"This was so easy to make and had great flavor"

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