Lentil Soup

    • Prep Time
    • 10 mins
    • Cook Time
    • 40 mins
    • Yield
    • 1 pot
    • Difficulty Level

This is a recipe for lentil soup. Lentils are hearty, healthy, and budget friendly–which is wonderful when you’re feeding a large family.  You can use any color lentils you like. I love using french green lentils, but when I can’t find them I use the orange ones.

This soup is filling and flavorful, yet light and vegetarian. Warm up tonight with some lentil soup.

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17 Ratings

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 medium carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 2 tsp kosher salt
  • 2 tsp pepper
  • 1 lb lentils, rinsed
  • 1, 14 oz can chopped tomatoes
  • 4 cups chicken or vegetable stock
  • 1/2 tsp cumin
  • 3 bay leaves

Instructions

  • 1. Heat oil in a Dutch oven or soup pot over medium heat. Once hot, add onion, carrot, celery, pepper, salt and bay leaves. Sauté until the onions are translucent, about 6-7 minutes.
  • 2. Add lentils, tomatoes, stock and cumin and bring just to a boil.
  • 3. Reduce heat to a simmer, cover and cook until the lentils are tender, approximately 40 minutes. Remove bay leaves.
  • 4. If you like a smoother consistency, pulse soup a few times using a hand blender. Serve!

Instructions

  • 1. Heat oil in a Dutch oven or soup pot over medium heat. Once hot, add onion, carrot, celery, pepper, salt and bay leaves. Sauté until the onions are translucent, about 6-7 minutes.
  • 2. Add lentils, tomatoes, stock and cumin and bring just to a boil.
  • 3. Reduce heat to a simmer, cover and cook until the lentils are tender, approximately 40 minutes. Remove bay leaves.
  • 4. If you like a smoother consistency, pulse soup a few times using a hand blender. Serve!

Rate this recipe

  • 17 people rated this recipe

  • Average Rating

    (3.4 / 5)


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