Lentil Soup Recipe

Name: Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dry lentils; 4 large garlic cloves, minced; 2 onions, finely chopped; 4 stalks celery, finely chopped; 4 carrots, peeled and finely chopped; 1 red potatoes, finely diced; 1 bay leaf; 1 tablespoon dried parsley; 5 (15 ounce) cans low sodium vegetable broth; 1 teaspoon balsamic vinegar

Servings: persons

1 lb dry lentils
4 large garlic cloves, minced
2 onions, finely chopped
4 stalks celery, finely chopped
4 carrots, peeled and finely chopped
1 red potatoes, finely diced
1 bay leaf
1 tablespoon dried parsley
5 (15 ounce) cans low sodium vegetable broth
1 teaspoon balsamic vinegar

1
Check lentils as directed on package, then rinse.
2
Use a fine sieve for this so the small lentils dont go through.
3
There is a lot of chopping in this recipe.
4
See Anne Sainz note above for some tips to speed it up.
5
Combine all ingredients except vinegar in large pot and bring to a boil, stirring frequently to prevent burning on the bottom.
6
Reduce heat and simmer 30-40 minutes until lentils are soft.
7
Remove bay leaf and add vinegar.

386

kcal

Calories

Carbs

Protein

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 lb dry lentils, 4 large garlic cloves, minced, 2 onions, finely chopped, 4 stalks celery, finely 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

How did you like this recipe?

Frequently Asked Questions