Lentil Soup

Lentil Soup

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Modified from a Traverse City Record Eagle recipe from Margaret Monsour of Traverse City, MI.


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45 Min
3 Hr
Stove Top


  • 4 c
    onions, chopped (about 2 large)
  • 1/4 c
    olive oil
  • 4 clove
    garlic, minced
  • 2 1/2 c
    celery, chopped (about 5 ribs)
  • 1 1/2 c
    carrots, grated (2 - 3 carrots)
  • 1 1/2 tsp
    curry powder
  • 1 tsp
    cayenne pepper
  • 1 tsp
    ground cumin
  • 1 tsp
    salt (optional)
  • 1 tsp
    black pepper
  • 1/2 tsp
    marjoram, dried
  • 2-28 oz. can(s)
    whole plum tomatoes, drain and reserve 2 cups juice
  • 3 1/2 c
  • 5 c
    chicken broth (see note)
  • 2
    bay leaves
  • 2 tsp
    brown sugar
  • 2 Tbsp
  • 2 c
    dry lentils, picked over and rinsed

How to Make Lentil Soup


  1. In large pot, cook onions, garlic, celery and carrots in olive oil until softened, 10 - 15 minutes.
  2. Drain tomatoes and coarsely chop, discarding stem portion. Measure 2 cups of drained juice.
  3. Add tomatoes, reserved juice and remainder of ingredients to the pot.
  4. Note: Can use bouillon cubes and water or vegetable stock for the chicken broth.
  5. Simmer for 2 to 3 hours or until the lentils are soft. (Can also use crock pot. Cook on high for about 5 hours.)
  6. Discard bay leaves.
  7. Makes 10 cups, about 8 servings.

Printable Recipe Card

About Lentil Soup

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: American
Hashtags: #lentils #soup

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