Easy Lentil Soup

Sandra Ann Marie Harvey


This soup really is filling and full of flavor. I make this soup a few times during the Fall and Winter months. It is low fat and high fiber and protein. For 1 3/4 cups serving it's 260 calories and only 2 grams of fat.


☆☆☆☆☆ 0 votes

8 people using 1 3/4 cups serving size
20 Min
40 Min
Stove Top


  • 10 c
    beef broth, reduced sodium
  • 1 lb
    dried lentils
  • 4 large
    carrots, peeled & finely chopped
  • 2 large
    celery stalks, finely chopped
  • 2
    bay leaves
  • 1 can(s)
    14.5 oz can diced tomatoes with juice
  • 1 Tbsp
    red wine vinegar
  • 1-2 c
    hot water
  • 1 large
    onion, peeled and finely chopped
  • 2 pinch
    black pepper

How to Make Easy Lentil Soup


  1. In a large pot combine broth, lentils, carrots, onion, celery and bay leaves. Bring to a boil.
  2. Reduce heat and simmer covered, stirring occasionally until lentils and vegetables are tender, about 30 minutes.
  3. Add tomatoes with juice, vinegar and a few pinches of black pepper. Add water, amount depending on how much broth you want for the soup or if you want it thicker.
  4. Cover and cook, stirring occasionally until the flavors have blended, about 10 minutes.

Printable Recipe Card

About Easy Lentil Soup

Course/Dish: Other Soups
Main Ingredient: Beans/Legumes
Regional Style: Middle Eastern
Dietary Needs: Vegetarian Low Fat Dairy Free
Other Tag: Healthy

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