Lentil Soup Recipe - Allrecipes.com
Lentil Soup Recipe
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Marie's Lentil Soup
See how to make a hearty, healthy, and flavorful vegetarian soup. See more

Lentil Soup

Recipe by  

"Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
  2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
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Reviews More Reviews

Most Helpful Positive Review
Dec 24, 2006

Based on comments here, I made some substitutions and I think this is the best lentil soup I've had in a long time. I added another 2 carrots, I doubled all the spices. I added 1/8 tsp. red pepper flakes, I bought a can of 28oz. crushed tomatoes. I added the 14.5 oz. that the recipe called for, then used the rest mixed with 4 cups of broth and water to make the 8 cups of "water". I used 1 cup brown and 1 cup red lentils, I used 3 T. of lemon juice instead of vinegar, and I added about 3 Tablespoons of port. I guess that's a lot of changes, but trust me, people can't stop eating it. It's really great.

 
Most Helpful Critical Review
Jul 07, 2011

How anyone could give this a high rating is a mystery to me. I followed the recipe completely, and it had almost no flavor--kind of like highly diluted salt-free ketchup. I added a scoop of beef Better than Bouillon, which helped a little. A bunch of seasoned croutons on top made it edible but still not good. My wife and I managed to eat one bowl apiece.

 
Feb 20, 2005

This is a phenomenal recipe. Having lived in Spain and enjoyed true lentil soup, I thought I'd never again appreciate an american version. Boy was I wrong. My adaptations to this great recipe include: 4 carrots, 2 bay leaves, 4 garlic cloves, 8 cups chicken broth instead of water. In the last 30 minutes I add 4 cups spinach, three potatos, and smoked sausage. I blend half and then add back for a really nice texture. This is served great with parmesean cheese and garlic/ mozerella bread.

 
Jul 11, 2003

This is great lentil soup. My husband said that it was better than any he had had. I added extra garlic and spinach and omitted the olive oil to cut fat. Also, have tried wine vinegar and balsamic, balsamic is best. Very "meaty" and tasty, I would definitely recommend.

 
Dec 20, 2003

This is my second review of this recipe (after making my third batch of soup). I neglected to mention in my first review that I used Stewed Tomatoes (more flavor). Because of this, I did not add salt. Also, I used 1/2 of a frozen package of spinach. I saved the rest for another batch. We served the last batch over thin spaghetti and found it to be a complete, filling lunch/dinner. Also, sprinkling with parmesan cheese as noted in other reviews was very good. I notice that my first review got eliminated. The point I made there was to use Herb Ox Low Sodiumn Powder Bouillon rather than the regular bouillon (5 grams of sodiuim as opposed to over 1000). I also put in a couple of dashes of hot chili sauce for a little extra flavor and oomph!!! Also, I have a Vita Mix and chopped all of the vegetables in it -- quite a time saver.

 
Dec 19, 2003

This lentil soup is excellent! Definately one of the best I have found, although I did have to make some changes to suit my tastes. I used 4 garlic cloves instead of 2, added 1 teaspoon each of cumin and curry powder and used 2 cups chicken broth and 6 cups water. Turned out very good and flavorful. I also did not see any reason to use so much oil, so I cut that back to 1 tablespoon and that was plenty to saute the vegetables. The addition of spinach is wonderful and the use of balsamic vinegar really makes a differance. Wonderful soup recipe that I will keep on using!

 
Nov 04, 2003

Very good. I did decrease the oil to 1 tblsp. and added about 1/2 tsp. cumin. It made about 10 cups of soup. Weight Watchers: (with 1 tblsp. oil) this works out to be 2.5 points per cup in my calculations.

 
Feb 08, 2004

I made this recipe and scaled it for 42 since it was going to be a main dish for our school's teacherstaff appreciation lunch. I used stewed tomatoes and vegetable broth which made it vegetarian so those teachers and staff who are vegetarians could enjoy it too. It was well liked, (I loved it!) although I noticed something a few days later. With the leftovers, the spinach was quite yucky and the color became uniform, so it did not look as appealing. I thought it still tasted good, although the flavors all blended a little too much by then making it less flavorful. But if I was making it again and knew ahead of time there would be leftovers I would simply take out the extra BEFORE adding the spinach and fridge it.

 

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Nutrition

  • Calories
  • 349 kcal
  • 17%
  • Carbohydrates
  • 48.2 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 22.2 g
  • 89%
  • Protein
  • 18.3 g
  • 37%
  • Sodium
  • 131 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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