Lentil Soup

Lentil Soup

1379

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

Ingredients

servings 349 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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  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

1379
  1. 1906 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...

This is my second review of this recipe (after making my third batch of soup). I neglected to mention in my first review that I used Stewed Tomatoes (more flavor). Because of this, I did not ...

This lentil soup is excellent! Definately one of the best I have found, although I did have to make some changes to suit my tastes. I used 4 garlic cloves instead of 2, added 1 teaspoon each o...

Very good. I did decrease the oil to 1 tblsp. and added about 1/2 tsp. cumin. It made about 10 cups of soup. Weight Watchers: (with 1 tblsp. oil) this works out to be 2.5 points per cup in my ca...

This soup is the bizzomb. My family ate this up like vultures on a carcass. The only thing I added was the four beers that I drank while cooking.

I made this recipe and scaled it for 42 since it was going to be a main dish for our school's teacherstaff appreciation lunch. I used stewed tomatoes and vegetable broth which made it vegetarian...

this soup is going to be a staple in my winter kitchen. i added my own variations, incorporating some of the other suggestions: two jalapenos diced (some seeds,) two zucchini diced, 4 cloves ga...