Lentil Soup

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Lentil Soup 

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.

Lentil Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
Though lentils are small they pack a nutritional punch, making this soup a healthy option for a main course or a side dish.
  • 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
  1. Wash the lentils and place them in a pan with the water, bacon, onion, carrots celery, parsley, garlic, salt, pepper, and oregano.
  2. Cover the pan and let the mixture simmer for 1½ hours.
  3. Add the tomatoes (along with the tomato juice in the can) and break them up with a spoon.
  4. Add the vinegar and let the soup simmer for an additional 30 minutes.
  5. Salt the soup to taste.

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