easy lentil soup

Name: Easy Lentil Soup
Prep time: 20 min
Cook time: 40 min
Yield: 8
Cuisine: Middle Eastern
Ingredients: 10 cup(s) beef broth, reduced sodium; 1 pound(s) 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 tablespoon(s) red wine vinegar; 1-2 cup(s) hot water; 1 large onion, peeled and finely chopped; 2 pinch(es) black pepper

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Sandra Ann Marie Harvey

Dallas, PA

Updated on May 3, 2019

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.

Rate

Big pot hot soup, lentils, carrots etc...

prep time 20 Min

cook time 40 Min

method Stove Top

yield 8 people using 1 3/4 cups serving size

Ingredients

10 cups beef broth, reduced sodium
1 pound dried lentils
4 large carrots, peeled & finely chopped
2 large celery stalks, finely chopped
2 bay leaves
1 can 14.5 oz can diced tomatoes with juice
1 tablespoon red wine vinegar
1-2 cup hot water
1 large onion, peeled and finely chopped
2 pinches black pepper

How To Make easy lentil soup

Step 1

In a large pot combine broth, lentils, carrots, onion, celery and bay leaves. Bring to a boil.

Step 2

Reduce heat and simmer covered, stirring occasionally until lentils and vegetables are tender, about 30 minutes.
Step 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.
Step 4

Cover and cook, stirring occasionally until the flavors have blended, about 10 minutes.
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