Lentil Soup

Melody U.


Simple and hearty. Serve with crusty bread.


★★★★★ 1 vote

Stove Top


  • 16 oz
    pkg dry lentils
  • 1
    bay leaf
  • 2 1/2 qt
  • 3/4 c
    carrots, chopped
  • 3/4 c
    onions, chopped
  • 3/4 c
    celery, chopped
  • 1 clove
    garlic, minced
  • 1/4 tsp
  • 1 1/2 tsp
  • 1
    ham hock or shank

How to Make Lentil Soup


  1. Heat 1-2 Tbs of olive oil in soup pot. Saute carrots, onions, and celery until a bit carmelized. Add garlic to vegetables and saute for 30 seconds. Add a cup or two of water to deglaze the pan, scraping up all of the browned bits. Add remaining water, lentils, bay leaf and ham hock. Bring to a boil; reduce heat to simmer and cook uncovered for 2 hours. If soup seems to be reducing too quickly (it should be a somewhat thick soup), cover with a lid for remaining cooking time.
  2. Remove ham hock; pick meat off bone, chop and return to soup. Salt and pepper to taste.

Printable Recipe Card

About Lentil Soup

Course/Dish: Bean Soups, Vegetable Soup
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tag: Healthy
Hashtags: #Soups, #lentils, #Stews

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