Lentil Soup I Recipe - Allrecipes.com
Lentil Soup I Recipe

Lentil Soup I

Recipe by  

"A very easy soup to prepare and can be enjoyed any day."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 25 mins

    1 hr 40 mins


  1. Rinse lentils in cold water several times before adding to cooking pot. In a medium-size cooking pot, add lentils and water and boil for about 30 minutes.
  2. Add quartered potatoes and cook until tender.
  3. When potatoes are cooked, remove into a mixing bowl; mash and set aside.
  4. Add carrots, onion, celery, and chicken soup base to pot and simmer, covered, for about 30 minutes or until lentils are soft.
  5. Add cloves, salt, and pepper and simmer for another 15 minutes.
  6. Now add mashed potatoes, mix well and just bring to boil. Adjust seasonings to taste. Remove and discard cloves before serving.
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Reviews More Reviews

Most Helpful Positive Review
Feb 19, 2008

I don't usually give recipes 5 stars if I tweaked it, but this was just so good that I'm giving in on this one. I had no celery (don't like it anyway), so I skipped it and added an extra carrot. I also didn't have any chicken bullion or vegetable stock, so I just added extra water and extra pepper as well. Then after it was all done and mixed up together, I added a small can of evaporated milk. The combination of the cloves and pepper was delicious. This was fast (I put the lentils, carrots, and onion all together at once, then cooked the potatoes separately) and easy and already look forward to the leftovers.

Most Helpful Critical Review
Dec 19, 2003

The first time I made this, it burnt on the bottom of the pan - 4 cups of water was just not enough. The second time, I did a better job of monitoring the progress, and added water at times. It still turned out very thick (which was okay with us). I also omitted the celery, and I think I may omit the carrot next time too. The taste of the soup, when done (and not burned) was great!

Oct 18, 2005

Like everyone else, I had to add tons more water during cooking, and it was done in about half the estimated time. Also, I halved this recipe for the two of us thinking there would be leftovers for another meal, but it made BARELY 3 servings. Next time I will make the entire batch to get 2 meals. I used a generous sprinkling of dried minced onion. The soup was thick and flavorful, I would definitely recommend trying it - just be sure to watch the water closely!

May 19, 2004

This was a very tasty lentil soup- just a few adjustements. 1/2 of an onion, double the water to 8 cups, and I just left the potatoes in and never mashed them. It tasted great! Next time, I think I will leave out the carrots and add an extra stalk of celery.

Mar 18, 2006

awesome. I changed it just a little I added an onion. used 4 cups of chicken broth, and 4 cups of water. I did not mash the potatoes just diced them. I threw eveything into the pot all at once. very delicous a keeper.

Sep 17, 2006

While not a pretty soup, was very tasty and satisfying. I have never put mashed potatoes in a soup before, but I thought it was a great addition. I added an onion and 2 cloves of garlic, and used a small amount of powdered cloves instead of whole cloves.

Nov 13, 2005

This soup was AMAZING. I've been looking for a good lentil soup recipe for a long time, and I've finally found it. I omitted the celery and added two tablespoons of minced onion. It turned out wonderfully.

Oct 19, 2007

This was good, though I didn't follow it exactly. I didn't have any carrots, so I upped the celery and added onion and garlic. I also added a tablespoon of yellow curry powder and used vegetable broth. I found that I had to add a lot of water to the lentils as they cooked. I also didn't have real potatoes, so I ended up adding some potato flakes to thicken up the soup a bit. At the end I added a splash of balsamic vinegar. I would reccomend some parmesan cheese and maybe some spinach added to this, but overall it was good. My husband and my 3 year old also liked it.


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  • Calories
  • 114 kcal
  • 6%
  • Carbohydrates
  • 20.7 g
  • 7%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 0.6 g
  • < 1%
  • Fiber
  • 7.2 g
  • 29%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 716 mg
  • 29%

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

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