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Tasty Lentil Soup Recipe

Tasty Lentil Soup Recipe

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. YIELD:8 servings


  • 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


  • 1. 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.
  • 2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until lentils and barley are tender. Yield: 8 servings (2 quarts).

Nutritional Facts

1 cup: 219 calories, 3g fat (2g saturated fat), 8mg cholesterol, 601mg sodium, 35g carbohydrate (10g sugars, 14g fiber), 14g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1/2 fat.

Reviews for Tasty Lentil Soup

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maryannet User ID: 1456288 259167
Reviewed 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 User ID: 3527171 168822
Reviewed Nov. 12, 2014

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

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