Lentil Soup

Lentil Soup Recipe

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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


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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)
bay leaves
2 tsp
brown sugar
2 Tbsp
2 c
dry lentils, picked over and rinsed

How to Make Lentil Soup


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

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About Lentil Soup

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

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