"This thick soup is perfect for a cold winter day. It keeps well for a couple of days, and the leftovers are fabulous! This is a great soup to make while camping for a filling meal. Serve with a dash of vinegar and some crusty bread." — ZAHIRAH
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extra-virgin olive oil
salt and pepper to taste
I used about 4 quarts of water. I modified the recipe slightly, changes include 1/2 cup olive oil, 6 potatoes, 16 oz. baby carrots, 3 lbs of lentils, and 12 ounces of mushrooms. The total yield was around 7 1/2 quarts. I am going to be eating this for days! I hope everyone else enjoys as much as I did.
Not a bad soup- I diced instead of grating the onion, and added a can of diced tomoatoes as I didn't have any fresh. I also added seasonings and a teaspoon of beef boullion. My husband suggests adding meat as well, although that would make it not a vegetarian's choice. Not too bad, but I wasn't impressed enough to make it again.
Hearty, satisfying soup. I liked the lentil and plantain combination, but next time I might try it with black beans just to see how that is. My only problem was that the lentils needed to cook a little longer than the rest, but that could be because I didn't soak them long enough or because they were a bit old to begin with.
Add a squeeze of lemon and some paprika when serving.
I omitted the plantains and bay leaf (because I have limited access to new ingredients) and added a red bell pepper. Spiced with coriander and paprika. After the soup simmered for almost an hour, I used a potato masher and smashed up the potatoes and lentils a bit to make it creamier. My first lentil soup, and I absolutely loved it.
This was my first attempt at lentil soup and it was a complete success with my family. It's easy and fairly fail-proof. I've made this soup twice now and it's tasted better each time! I modified it a bit; I diced the onions and tomatoes, (instead of grating them), and I also left out the plantains. I added a *bit* of chicken broth, perhaps a cup, after it simmered a while and I thought that really added to the flavor. I like lentils a little bit more on the tender side, so I soaked, then boiled, them for about 30 minutes before adding the other ingredients. I also let the soup simmer longer.
This was a wonderful recipe. I made a large batch, and seperated it out into smaller containers. I froze those containers and then took a few of them with me on a camping trip. As they thawed I was able to reheat them on my stove. It was still fabulous.
* Percent Daily Values are based on a 2,000 calorie diet.
Lentil Soup IV
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 29
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