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Lentil Soup II 7

Lentil Soup II


"Quick and very easy to make and very yummy as well!!!"
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servings 155 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 582 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. In a large saucepan over medium heat, combine the oil and onions and saute for 5 minutes, or until onions are tender. Add the broth and bring mixture to a boil.
  2. Add the lentils, sauce and seasoning. Reduce heat to low, cover and simmer for 45 minutes, or until lentils are tender. Salt and pepper to taste.

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Read all reviews 56
  1. 72 Ratings

Most helpful positive review

I am giving this a 5 star rating, with the following modifications: added 3 cloves minced garlic to the oil and onions while they cooked; used 2 cans beef broth (14oz. each) and 1 cup water; use...

Most helpful critical review

Disappointing but salvageable. I used the entire 8 oz can of tomato sauce and increased the Italian seasoning significantly. I also added a couple cloves of garlic, ground chicken, and a coupl...

Most helpful
Most positive
Least positive

I am giving this a 5 star rating, with the following modifications: added 3 cloves minced garlic to the oil and onions while they cooked; used 2 cans beef broth (14oz. each) and 1 cup water; use...

This is a wonderful base for lentil soup, but I upped flavor and healthy ingredients as well a the servings to 12 to adjust for the small 1 lb pkg of lentils which contains about 2 cups. I then...

This is one of my new favorites! After reading the reviews, I made the following changes/additions to the recipe. I sauteed garlic with the onion, used basil/garlic/oregano tomato sauce, add...

OK, I took great liberties with this recipe because I didn't feel like going to the store, and it turned out to be ABSOLUTELY DELICIOUS! Instead of the beef broth and onions, I used a can of Fr...

This was a very tasty, hearty soup--turned out thicker, more like a stew. I didn't have the full 4 cups of beef broth so I substituted the difference (about 1/3 cup) with red wine, which added a...

I give this 5 stars because it's easy, healthy and my 6 yr old and 13 yr old both liked it enough for "healthy" soup they eat it!! Per other suggestions, I used vegy broth instead of beef, I fin...

This is AWESOME! I followed one of the reviewers suggestions and added one clove of garlic to it. I also threw in a little yellow mustard, and used veggie broth. I think you need more broth t...

This recipe is great! It's a great low cal recipe as well. I added some low fat kilbasa to the soup to give it a little different flavor as leftovers.

Fabulous base recipe. Even better if you doctor it up. I usually add a couple of chopped carrots, celery, and garlic cloves to saute with the onions. Then add some chopped smoked sausage at the ...

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