Lentil Soup

Lentil Soup

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mary hendricks


a very hearty soup .. almost stewish the longer its around.. to make it vegan just omit the pork.. thou the pork gives it that little kick that only it can. Even my picky father loves this stuff!!


★★★★★ 1 vote

20 Min
Stove Top


  • 3 Tbsp
    olive oil
  • 1
    large onion diced
  • 3
    carrots diced
  • 3 stalk(s)
    celery dicced
  • 4 clove
    garlic mined
  • 2 oz
    prosciutto or 4=-6 slices of raw bacon cut up
  • 2 tsp
  • 1 tsp
  • 1 lb
    dry lentils
  • 14 1/2 can(s)
    diced tomatoes drained
  • 1 1/2 tsp
    dried thyme
  • 1 1/2 tsp
    dried rosemary
  • 8 c
  • 2
    balsamic vinegar

How to Make Lentil Soup


  1. in a large soup pot over medium heat.. olive oil , onion, carrots , celery, prosciutto or bacon salt pepper garlic. Cook until tender but not brown.
  2. add water , lentils can tomatoes , dried thyme and rosemary. Bring to boil Reduce heat and simmer until lentils are tender @ 1 - 1/2 hours.
  3. stir in balsamic vinegar (brown can be substituted) ladle into bowls.. additional vinegar can be added as wanted to each individual bowl. Top with mint sprig if available.

Printable Recipe Card

About Lentil Soup

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #Lentil #prosciutto

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