Easy Lentil Soup

sandrasalatinoharvey avatar
By Sandra Ann Marie Harvey
from Dallas, PA

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.

serves 8 people using 1 3/4 cups serving size
prep time 20 Min
cook time 40 Min
method 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

  • 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.