Lentil Soup Recipe

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Lentil Soup

Leanne D.


I'm asked to make this often at the Senior's lunch,they really enjoy soup and this is one of the favorites.
My family likes it too,at home,I often add cilantro,it's really good that way.
No one seems to mind that it's vegetarian.

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Stove Top


3 t. butter
1 tablespoon.olive oil
1 large onion,chopped fine
2 medium carrots,peeled and chopped
2 stalks celery,minced
3-4 garlic cloves,minced
14 1/2 ounce can)diced tomatoes,drained
1-2 bay leaves
1/4 t.dried thyme leaves,crushed
2 c lentils,rinsed and picked over
**2 t. salt
1/2 t. black pepper
8 c chicken broth,or **4 large chicken bouillon cups+ 8 c water
2 t. minced parsley leaves


1In large stockpot or Dutch oven over medium-high heat, melt butter,add oil.
Add onion,celery and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes.
Add garlic and cook until fragrant, about 30 seconds.
Stir in tomatoes, bay leaf, and thyme; cook until fragrant, about 30 seconds.
Stir in lentils, salt, and pepper; cover, reduce heat to medium-low, and cook until vegetables are softened, 8 to 10 minutes.
Uncover, increase heat to high and bring to simmer.
Add chicken broth ; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf.
Transfer 3 cups of soup to a blender and puree until smooth. Return pureed soup to pot; Stir in parsley and serve.
**If using bouillon cubes,do not add salt until tasted at the end of cooking,bouillon cubes are very salty.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tag: Healthy