Print This Recipe
Lentils are part of the legume family and though they are small they pack a nutritional punch. They are high in protein so are often a staple in vegetarian diets. They are one of the best vegetable sources of iron and are also high in fiber and folate. In a nutshell, the more lentils you consume, the better.
This is my mom’s lentil soup that we had often while I was growing up. I am so happy that my son loves it because it is such a healthy meal. It freezes well so you can make a large batch and save some for later. Season it to taste and add more water if you like a runnier soup.
- 2 cups dried lentils
- 8 cups water
- 1-2 slices bacon, uncooked and cut into pieces, optional
- ½ of a medium onion, sliced
- ¼ cup chopped carrots
- ½ cup chopped celery
- 3 Tbsp chopped parsley
- 2 garlic cloves, minced
- 1 tsp salt, to taste
- ¼ tsp black pepper
- ½ tsp oregano
- 1-pound can solid pack tomatoes
- 2 Tbsp red wine vinegar
- Wash the lentils and place them in a pan with the water, bacon, onion, carrots celery, parsley, garlic, salt, pepper, and oregano.
- Cover the pan and let the mixture simmer for 1½ hours.
- Add the tomatoes (along with the tomato juice in the can) and break them up with a spoon.
- Add the vinegar and let the soup simmer for an additional 30 minutes.
- Salt the soup to taste.