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Tasty Lentil Soup

Legume lovers can easily fill up on Dorothy Webb's substantial soup without expanding their waistlines. Lentils lend taste and texture to her stockpot in Estacada, Oregon.
  • Total Time
    Prep: 30 min. Cook: 40 min.
  • Makes
    8 servings (2 quarts)


  • 2 cups sliced fresh carrots
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 2 tablespoons butter
  • 1 garlic clove, minced
  • 7 cups reduced-sodium chicken broth or vegetable broth
  • 1-1/2 cups dried lentils, rinsed
  • 3 tablespoons medium pearl barley
  • 1-1/2 cups chopped fresh tomatoes
  • 2 tablespoons lemon juice
  • 4-1/2 teaspoons molasses
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon pepper
  • Dash each dried thyme, basil and oregano


  • In a Dutch oven, saute the carrots, celery and onion in butter until crisp-tender. Add garlic; cook 1 minute longer. Add the broth, lentils and barley; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils and barley are almost tender.
  • Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until lentils and barley are tender.

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Average Rating:
  • maryannet
    Jan 3, 2017

    Saute onion and celery is a good start for all soups. I cut the recipe in half. I added a beet along with the carrot. It takes about one hour to cook. Nice warm soup for a cold winter night.

  • japroscia
    Nov 12, 2014

    This recipe was excellent, the only addition would be a little salt since everything is low sodium.