Recipe by ALMA-LOU
"This is a cold day, stick-to-the-ribs type of soup. Serve with French bread and a good salad and you'll feel good. If, while making this soup you find it to be too thick, just add heavy cream or water to dilute."
Watch video tips and tricks
1 (1 ounce) package
dry onion soup mix
ground black pepper
salt to taste
I've fallen back on this recipe more than once this winter, and was happy with it each time. The spices aren't too strong, especially with the sweetness of the carrot. I didn't find it necessary to use oil when I cooked the lentils and vegetables in water on the stove instead of in the pressure cooker.
Blah and too sweet. I didn't think the whole cinnamon nutmeg cloves thing would work and it didn't.
Very warm flavors, and very tasty but just a bit sweet. The sweetness is similar to that of a squash soup. We added some dried red pepper flakes to give it a kick at the end. Would be good garnished with some toasted sage leaves.
* Percent Daily Values are based on a 2,000 calorie diet.
Hearty Lentil Soup I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 69
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a simple, traditional Greek lentil soup.
See how to make a hearty, healthy, and flavorful vegetarian soup.
See how to make a traditional Lebanese lemony lentil soup.