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Meatless Lentil Soup

Meatless Lentil Soup
TOTAL TIME: Prep: 15 min. Cook: 35 min. YIELD: 8 servings (3 quarts).


  • 2 large carrots, halved and sliced
  • 2 celery ribs, sliced
  • 1 medium onion, chopped
  • 10 cups water
  • 1 package (16 ounces) dried lentils, rinsed
  • 4 small red potatoes, diced
  • 2 bay leaves
  • 2 teaspoons salt
  • 1 teaspoon pepper


  • 1. In a large nonstick saucepan coated with cooking spray, cook the carrots, celery and onion over medium heat for 5 minutes.
  • 2. Stir in the water, lentils, potatoes, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until lentils are tender. Discard bay leaves.
  • 3.

Nutrition Facts

1-1/2 cups: 245 calories, 1g fat (0 saturated fat), 0 cholesterol, 617mg sodium, 44g carbohydrate (4g sugars, 19g fiber), 16g protein.


Average Rating:
  • Suzanne444
    Jan 15, 2016

    FIVE STARS!! :-) I initially saw this recipe in a Taste of Home magazine and decided to try it based on Janet's declaration that it was her husband's favorite soup for 30 years. It is EXCELLENT! It takes a little preparation, the smells in the kitchen enticing - and it is now one of our favorite soups. I followed the recipe as is - and simmer it on the stove for quite a while - the longer it cooks, the thicker it gets. It's hearty and filling! So glad I tried it!

  • lltimmer
    Jan 13, 2013

    The soup was very watery and really had no flavor at all. I even tried adding more salt and some white pepper to give it a boost.

  • mjlouk
    Oct 23, 2012

    This was pretty good. I felt like it needed more salt and perhaps some other seasoning to jazz it up a bit. Maybe Italian Seasoning or shredded cheddar on top?

  • Veggiequeen
    Oct 10, 2012

    I have made this twice now and plan to make it again soon! My husband absolutely loved it and requested the second batch before the first was finished!

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