Recipe by Cecile Leverman
"This soup has very little fat, is cheap and easy to make and delicious. Our family practically lives on it in the winter and I usually double the recipe. Sprinkle grated cheddar on top if you wish. If you can't hang around long enough for this to cook, put it in a slow cooker."
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red or green lentils
1 (28 ounce) can
whole peeled tomatoes, chopped
ground black pepper
I found this to be a very good soup. However, I made a few changes because I wanted to make a lot. So I used 1 1/2 cups Lentils, 3 celery, 2 garlic cloves, added 2 14 oz cans of petite diced tomato's with Jalapeno's for some zest, a whole head of cabbage, 6 carrots, 5 cups of organic free-range chicken broth, and 4 cups of water. I dbl'd the spices and added a Greek-Allspice. I ended up with a big, delicious, pot of Lentil's and veggi's. Wonderful, healthy, and low in fat. Cant go wrong with that!!!!
Gosh, I hate to be the first to give a bad review, but I just didn't like this recipe at all. I followed all the instructions - just used homemade turkey stock instead of chicken broth - and still wasn't a fan of this soup. It seemed there was something severely missing. My son didn't like it either. I'm giving it 3 stars because my husband, who really enjoys cabbage, liked it and ate 3 servings of it, so for fairness' sake I at least need to give it something - it could just be me, you know?
I changed the ingredients a little using 1 cup of mixed red and green lentils,2 overflowing cups of cabbage, diced canned tomates and 4 cups of broth. All other ingredients were the same. I did not preboil the lentils. I cooked the onion, carrots and celery in 1 tbsp of oil for five minutes then added the remaining ingredients and simmered covered for one hour. Absolutely delicious!!
This is a great soup! If you don't undercook the lentils they break up and just give it a 'meaty' texture. I doubled the chicken stock to make it less stew-like and more soup-like and added a couple tablespoons of fresh parsley. It's easy to make, low-fat and low-calorie, and so yummy you forget it's good for you. Definately a staple to keep on hand for munching.
i did this in the slow cooker for 6 hours and it could have used another 2-3. . . too crunchy still but very tasty
I made this last night & used the scaling tool to double the recipe. I knew that 6 1-cup servings would not leave much leftovers. I did not precook the lentils as suggested - altho to take out some of the starch I rinsed & drained the lentils. I followed the amount of ingredients suggested by the tool except for these items: 1 1/2 c green lentils & 1/2 c red lentils, 3 stalks celery, 1 large onion, 4 c chicken broth & 6 cup veg. broth, many more cloves garlic 1/2 crushed 1/2 chopped, finally 1 tsp hot curry powder.
We wanted this to be a soup as opposed to a stew so the increase of the liquid did this. The inrease in garlic and curry powder is to satisfy our personal tastes (was not too hot, but seemed to pull everything together). With a little tweaking to each persons taste,I believe that this Soup can become a mainstay for everyone.
Yum yum yum! This is a really nice vegetable soup. Flavors are great, not to mention that it is healthy and cheap. I used 4 fresh tomatoes instead of canned (canned have citric acid - I'm allergic). Because the fresh tomatoes are sweeter than canned I would leave the sugar out when using fresh. We had this for dinner with grilled cheese sandwiches.
This is a delicious soup and quick to prepare if you have a chopper. I am looking for good tasting healthy recipes and this fills the bill 100%.
* Percent Daily Values are based on a 2,000 calorie diet.
Winter Lentil Vegetable Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 107
** Calories from Fat: 4
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