Lentil Soup II

Lentil Soup II

52 Reviews 4 Pics
CORWYNN DARKHOLME
Recipe by  CORWYNN DARKHOLME

“Quick and very easy to make and very yummy as well!!!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. In a large saucepan over medium heat, combine the oil and onions and saute for 5 minutes, or until onions are tender. Add the broth and bring mixture to a boil.
  2. Add the lentils, sauce and seasoning. Reduce heat to low, cover and simmer for 45 minutes, or until lentils are tender. Salt and pepper to taste.

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Reviews (52)

Rate This Recipe
HAVANA217
64

HAVANA217

I am giving this a 5 star rating, with the following modifications: added 3 cloves minced garlic to the oil and onions while they cooked; used 2 cans beef broth (14oz. each) and 1 cup water; used the entire 8oz. can of tomato sauce; added about a cup of sliced baby carrots. Also, I did not add the tomato sauce or the Italian seasoning until the lentils were thoroughly cooked...oftentimes lentils do not cook completely when a tomato product is used at the start. And I personally did not add any salt or pepper. Really good, hearty and healthy soup!

BELSTRAGA
29

BELSTRAGA

This is a wonderful base for lentil soup, but I upped flavor and healthy ingredients as well a the servings to 12 to adjust for the small 1 lb pkg of lentils which contains about 2 cups. I then added 6 cloves garlic with the onion when the onion was half done to avoid burning the garlic, 1 lb Italian sausage, 1 pkg dry Italian dressing seasoning mix, a dash of red wine vinegar, chopped carrots and celery, 4 cups chopped fresh spinach and used my own plain chicken stock I always save in my freezer left over from simmering chicken for other uses. As suggested I added tomatoe sauce to taste after the lentils were cooked to avoid clowing the cooking time. I served with some crusty garlic whole grain bread. Since I increased the amount I planned to freeze leftovers for future meals but the family ate every bite and clammored for more. Its now a family favorite and I have to make two batches if I want to try to freeze some for nights when I don't have the time to cook, putting it from the freezer to low in the crockpot to have it hot and simmering by dinner.

hokiejane
19

hokiejane

This is one of my new favorites! After reading the reviews, I made the following changes/additions to the recipe. I sauteed garlic with the onion, used basil/garlic/oregano tomato sauce, added some chili powder and also hot italian turkey sausage. The flavor is wonderful and the soup very hearty! I'll be freezing portions as future meals. Thanks so much for sharing.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 155 cal
  • 8%
  • Fat
  • 3 g
  • 5%
  • Carbs
  • 21.7 g
  • 7%
  • Protein
  • 10.5 g
  • 21%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 582 mg
  • 23%

Based on a 2,000 calorie diet

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