Lentil Soup from My Mom. Recipe

Name: Lentil Soup from My Mom.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups lentils, washed; 10 cups water; 2 tablespoons low-sodium instant chicken bouillon granules; 1 onion, peeled and chopped; 6 stalks celery, chopped; 4 carrots, sliced; 6 garlic cloves, chopped; 2 tablespoons olive oil; 2 tablespoons lemon juice; salt & pepper, to taste

Servings: persons

3 cups lentils, washed
10 cups water
2 tablespoons low-sodium instant chicken bouillon granules
1 onion, peeled and chopped
6 stalks celery, chopped
4 carrots, sliced
6 garlic cloves, chopped
2 tablespoons olive oil
2 tablespoons lemon juice
salt & pepper, to taste

1
Combine all ingredients except the last 3.
2
Cover & bring to a boil.
3
Stir and reduce heat to simmer.
4
Cook for 25 minutes more, stirring occasionally until lentils are soft and soup is thick.
5
Add more water as needed.
6
Add last 3 ingredients, stir.
7
Reheat or freeze.
8
Suggestions: I usually use 16 ounces of lentils (2 cups).
9
If you use more, you'll need to add more water during the cooking time.
10
If not, it'll be too thick.
11
I also adjust the celery and carrots.
12
I like more carrots than I do celery, so I double the carrot and half the celery.

546

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 10 ingredients. The key ingredients include: 3 cups lentils, washed, 10 cups water, 2 tablespoons low-sodium instant chicken bouillon granules, 1 onion, peeled and chopped, and more.

Yes, Lentil Soup from My Mom. 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 from My Mom.

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