Lentil Soup I

Lentil Soup I

38 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h 25 m
  • Ready In

    1 h 40 m
William Anatooskin
Recipe by  William Anatooskin

“A very easy soup to prepare and can be enjoyed any day.”

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Adjust Servings

Original recipe yields 10 servings



  1. Rinse lentils in cold water several times before adding to cooking pot. In a medium-size cooking pot, add lentils and water and boil for about 30 minutes.
  2. Add quartered potatoes and cook until tender.
  3. When potatoes are cooked, remove into a mixing bowl; mash and set aside.
  4. Add carrots, onion, celery, and chicken soup base to pot and simmer, covered, for about 30 minutes or until lentils are soft.
  5. Add cloves, salt, and pepper and simmer for another 15 minutes.
  6. Now add mashed potatoes, mix well and just bring to boil. Adjust seasonings to taste. Remove and discard cloves before serving.

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Reviews (38)

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I don't usually give recipes 5 stars if I tweaked it, but this was just so good that I'm giving in on this one. I had no celery (don't like it anyway), so I skipped it and added an extra carrot. I also didn't have any chicken bullion or vegetable stock, so I just added extra water and extra pepper as well. Then after it was all done and mixed up together, I added a small can of evaporated milk. The combination of the cloves and pepper was delicious. This was fast (I put the lentils, carrots, and onion all together at once, then cooked the potatoes separately) and easy and already look forward to the leftovers.



Like everyone else, I had to add tons more water during cooking, and it was done in about half the estimated time. Also, I halved this recipe for the two of us thinking there would be leftovers for another meal, but it made BARELY 3 servings. Next time I will make the entire batch to get 2 meals. I used a generous sprinkling of dried minced onion. The soup was thick and flavorful, I would definitely recommend trying it - just be sure to watch the water closely!



This was a very tasty lentil soup- just a few adjustements. 1/2 of an onion, double the water to 8 cups, and I just left the potatoes in and never mashed them. It tasted great! Next time, I think I will leave out the carrots and add an extra stalk of celery.

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Amount Per Serving (10 total)

  • Calories
  • 114 cal
  • 6%
  • Fat
  • 0.6 g
  • < 1%
  • Carbs
  • 20.7 g
  • 7%
  • Protein
  • 6.6 g
  • 13%
  • Cholesterol
  • 1 mg
  • < 1%
  • Sodium
  • 716 mg
  • 29%

Based on a 2,000 calorie diet



previous recipe:

Lentil and Sausage Soup


next recipe:

Slow Cooker Lentil Rice Soup