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
  • ·
    ** can use 4 14.5 oz. cans of petite diced tomatoes, undrained. amount of liquid is exactly right for the recipe.

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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