Lentil Soup

Lentil Soup

1376

"Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread."

Ingredients

{{adjustedServings}} servings 349 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 48.2g
  • 16%
  • Protein:
  • 18.3 g
  • 37%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
  2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
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Reviews

1376
  1. 1902 Ratings

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Based on comments here, I made some substitutions and I think this is the best lentil soup I've had in a long time. I added another 2 carrots, I doubled all the spices. I added 1/8 tsp. red pepp...

This is a phenomenal recipe. Having lived in Spain and enjoyed true lentil soup, I thought I'd never again appreciate an american version. Boy was I wrong. My adaptations to this great recipe in...

This is great lentil soup. My husband said that it was better than any he had had. I added extra garlic and spinach and omitted the olive oil to cut fat. Also, have tried wine vinegar and bals...