Lentil Soup Recipe

Name: Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. (6 oz.) dry lentils; 2 Tbsp. parsley flakes; 1 tsp. salt; 1 bay leaf; 2 c. water; 1/2 lb. bacon; 1/2 c. chopped celery; 1/4 c. chopped onion; 1 clove garlic, minced; 2 Tbsp. flour; 1 tsp. sugar; 1/4 tsp. pepper; 1 (1 lb.) can tomatoes

Servings: persons

1 c. (6 oz.) dry lentils
2 Tbsp. parsley flakes
1 tsp. salt
1 bay leaf
2 c. water
1/2 lb. bacon
1/2 c. chopped celery
1/4 c. chopped onion
1 clove garlic, minced
2 Tbsp. flour
1 tsp. sugar
1/4 tsp. pepper
1 (1 lb.) can tomatoes

1
Combine lentils, parsley, salt and bay leaf in large saucepan. Add water.
2
Cover and cook slowly 1 hour or until lentils are tender.
3
(More water may be needed during cooking.)
4
Cut bacon into 1-inch pieces and cook until crisp.
5
Cook celery, onion and garlic in 2 tablespoons bacon drippings.
6
Stir in flour, sugar and pepper. Add tomatoes and heat to boiling.
7
Drain lentils; discard bay leaf. Add lentils and fried bacon pieces to tomato mixture.
8
Cover and simmer 15 minutes.
9
For best flavor, prepare a day ahead and refrigerate.
10
Reheat for serving.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 c. (6 oz.) dry lentils, 2 Tbsp. parsley flakes, 1 tsp. salt, 1 bay leaf, and more.

Yes, Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil Soup

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