Lentil Soup

227 Reviews 11 Pics
Gabriella
Recipe by  Gabriella

“This lentil soup is of a Hungarian based recipe and it is traditional to eat lentils during New Years day to symbolize money coming your way for the coming year.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
  2. Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.
  3. Sprinkle the soup with parsley and Parmesan (optional) before serving.

Share It

Reviews (227)

Rate This Recipe
Aprille
363

Aprille

I have made this recipe at least ten times and am finally making a review. I have settled on those small black lentils. You can also use WAY MORE lentils than what is mentioned here. I let them soak for about 4 hours, or overnight, it does not matter. If you do not have crushed tomatoes, tomato sauce works fine. I save money by using dried parsley because it is so expensive to buy it fresh where I live. They make you buy a huge bundle of it. Thanks for the recipe! Also, this is HUGE: It tastes WAY WAY WAY better the 2nd day. If you eat it fresh out of the pan, it is so-so, but if you put it in a big jar and eat it the next day, Mmmmmm.......

Flannery
191

Flannery

This is very yummy. Here's my take on it: I left out the onions (DH is allergic) and substituted red wine for the white. I used a cheap Shiraz wine but as long as you would drink it, it's all good. Just don't use cooking wine...blech. I chose red because white wine is for the lighter "meats" and lentils are the vegeterian equivalent of beef! Now, wine has a tendency to make things seem more salty (chemistry smarties will probably know the reason for this), so for stock, I used Glace de Poulet Gold, which is low-sodium, restaurant-quality, and absolutely ROCKS. (NOTE: I am not in any way affiliated with the brand, nor do I own company stock -- a little pun for you clever types). I kept the spices the same, except at the end I added a dash of red pepper flakes for a little kick, as we're a wild and crazy bunch around here.

JANESET
148

JANESET

Wow was this soup good. I had a tri-color lentil blend and I also added spinach, not only did it taste good it looked great. I will be making this again soon!

More Reviews

Similar Recipes

Slow Cooker Lentil and Ham Soup
(362)

Slow Cooker Lentil and Ham Soup

Lentil Soup with Lemon
(319)

Lentil Soup with Lemon

Apricot Lentil Soup
(199)

Apricot Lentil Soup

Winter Lentil Vegetable Soup
(133)

Winter Lentil Vegetable Soup

Orange and Lentil Soup
(66)

Orange and Lentil Soup

Kris' Lentil Sausage Soup
(55)

Kris' Lentil Sausage Soup

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 255 cal
  • 13%
  • Fat
  • 6 g
  • 9%
  • Carbs
  • 33.3 g
  • 11%
  • Protein
  • 13.7 g
  • 27%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 1099 mg
  • 44%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Lentil Soup with Lemon

>

next recipe:

Slow Cooker Lentil and Ham Soup