Lentil Soup Recipe

Name: Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 tablespoons olive oil; 1 cup onion, chopped; 1 cup carrot, sliced; 3 large garlic cloves, chopped; 1 lb lentils, rinsed; 6 cups chicken broth; 1 teaspoon dried thyme; 2 bay leaves; salt & fresh ground pepper, to taste; grated romano cheese

Servings: persons

2 tablespoons olive oil
1 cup onion, chopped
1 cup carrot, sliced
3 large garlic cloves, chopped
1 lb lentils, rinsed
6 cups chicken broth
1 teaspoon dried thyme
2 bay leaves
salt & fresh ground pepper, to taste
grated romano cheese

1
Heat olive oil.
2
Saute onions, carrots, and garlic over low heat (do not brown garlic), until tender, approximately 15-20 minutes.
3
Add the lentils and mix w/vegetables.
4
Add the chicken stock, thyme, bay leaves and pepper.
5
(no salt until later).
6
Bring to a boil, reduce the heat to a simmer and cover.
7
Simmer for 45-60 minutes until the lentils are very tender.
8
May need a bit more chicken stock, if too thick.
9
Remove bay leaf, taste and add salt if needed.
10
At this point you may want to puree half of the soup to create more of a creamy texture.
11
I prefer to keep them the way they are.
12
Serve with hot and crunchy French bread and a sprinkling of grated Romano cheese!
13
Enjoy!

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 cup onion, chopped, 1 cup carrot, sliced, 3 large garlic cloves, chopped, 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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