Share on ThriftyFunThis guide contains the following solutions. Have something to add? Please share your solution!
I love lentil soup! Here's the one I came up with from trying various recipes. I call it Greek Lentil Soup because some of the ingredients are those that my Papa would have used :-)
Place lentils in a large saucepan, cover with 1 inch of water. Place over medium-high heat, bring to a boil and cook for 10 minutes. Drain lentils into a colander. Pour olive oil in to the large saucepan and place over medium heat. Add garlic and onion and cook while stirring until the onion has softened, about 5 minutes.
Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil and then reduce heat to medium low.
Cover and simmer for 10 minutes. Stir in tomato paste and season to taste with salt and pepper. Cover and simmer until the lentils have softened, about 30 to 40 minutes, stirring occasionally. Add an additional amount of water during cooking if desired.
By Deeli from Richland, WA
This is originally from Grit Magazine. I tinkered around with it to make it suit my tastes. It is my favorite lentil soup, hearty, full of vegetables, and exotic spices. Lentils taste real good, are very nutritious, and cook up quickly.
Clean and sort the lentils (remove any foreign matter). Add them to the salted water. Add the whole onion and cubed potatoes. Bring it up to boiling, stirring while coming to a boil. Let them simmer for up to an hour.
Finally, add the sliced hot dogs and bring it up to boil again. Allow to simmer for another 45 minutes. It will thicken up, adding some sliced carrots for some color is also optional.
Serve with some hot rolls, and enjoy a warm, wonderful, inexpensive, winter meal.
This will keep, refrigerated up to a week. You may have to add extra water when it gets too thick.
By Sandra from Montvale, NJ
This is something I invented while writing an article in my Zine about cooking 5 meals, 4 people for $10! This is one of the recipes that I made from this and my hubby LOVES it even though he doesn't like lentils normally. A definite hit with anyone who has had it. Costs under $2 to make and serves 4 as a meal or 6 as an appetizer.
By Lisa from Halifax
A lentil and chard soup is a vegetarian soup that is so delicious you will want to make it again and again. This is a guide about Italian lentil and Swiss chard soup recipe.
In a large saucepan, saute carrots and onion in oil until tender. Add the water, salsa, lentils, and salt. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until lentils are tender.
A hearty, lentil vegetable soup flavored with bacon to enjoy in about an hour.
In 6 qt. cooker, add above ingredients. Cover with 8-10 cups of water. Cook on low heat for 5-6 hours. Remove meat from bones and stir back into soup.
Ham and lentils go very well together in this classic soup. This page contains lentil and ham soup.
Lentil soup is a hearty and easy to prepare bean soup. This is a guide about Moroccan lentil soup.
Good meatless meal!
Good vegetables and tomato juice in this soup.
Even in the Spring and Summer I love soup and a slow cooker is the way to go to keep the kitchen cooled down.
Very healthy. Wash lentils and place in large pot with water and tomato sauce. Bring to boil; lower heat and simmer as you continue preparations. Remove casing from sausage; saute, breaking up with spoon.
Place lentils in large saucepan; add water to cover and let stand overnight. Drain, reserving liquid. Add water to liquid to make 6 cups. Heat salt pork in a skillet; add onions and garlic and saute' until onions are tender but not browned.
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
We are trying to increase our fiber intake and would love easy recipes using lentils in soup.
Thank you all in advance.
By Barbara from Boerne, TX
I was at a conference last summer. They made spaghetti using lentils instead of meat. It was really good and much healthier.
Vegetarian Lentil Soup seasoned with marjoram
Serves 4 (change servings and units)
2 tablespoons olive oil
1 teaspoon butter or margarine
1 small carrot, diced small
1 stalk celery, diced small
2 garlic cloves, sliced
1/2 teaspoon crushed red pepper flakes
7 ounces canned tomatoes, with juice, diced
1/2 lb dried lentils
6 cups low sodium vegetable broth
2 teaspoons fresh marjoram, minced, divided
2 tablespoons fresh parsley, minced
1 cup fresh chard leaves or spinach, chopped
fresh salt and pepper
Saute carrot, celery, garlic and red pepper flakes in olive oil and butter for about five minutes to soften. Add tomatoes, lentils, broth, 1 teaspoon marjoram and bring to a simmer. Partially cover and simmer for 45 minutes to 1 hour, stirring occasionally. When lentils are done to your liking, add remaining ingredients and simmer for just a few minutes more. Good luck.
Sounds great, cannot wait to try this recipe. Thank you. :)
1 ham hock (I have the butcher cut the whole hock in half and just use one half for the soup)
1 bag lentils (approximately 4 cups) I use red lentils, but any of the other types will work just as well.
5-5 1/2 quarts water
Bring water to boil in a large pot. Add the half ham hock, cover and let simmer for at least two hours. Remove ham hock from the water and set aside to cool. Dice the onion and add to the broth. Rinse the lentils. Bring the broth to a boil, add lentils, stir and simmer. Cut the meat from the ham hock and mince it finely. Add to the soup. Simmer for another hour. I don't add salt but you can add some if you choose.
You will love this one and it's easy and aromatic and it freezes well if you want to make a double batch for the future :-)
Greek Lentil Soup
Serve with a drizzle of olive oil and, for added flavor, a splash of red wine vinegar if desired.
8 ounces brown lentils
1/4 cup olive oil
1 tbls garlic, minced
1 large stalk celery, finely chopped
1 small onion, minced
1 quart water
1 pinch dried oregano
1 pinch dried rosemary
2 bay leaves
1 tbls tomato paste
Salt and pepper to taste
Place lentils in a large saucepan, cover with 1 inch of water. Place over medium-high heat, bring to a boil and cook for 10 minutes.
Drain lentils into a colander. Dry the saucepan, pour in olive oil, and place over medium heat. Add garlic and onion and cook while stirring until the onion has softened, about 5 minutes. Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil and then reduce heat to medium low.
Cover and simmer for 10 minutes. Stir in tomato paste and season to taste with salt and pepper.
Cover and simmer until the lentils have softened, about 30 to 40 minutes, stirring occasionally. Add small amount of additional water if the soup becomes too thick for your liking.
Also, go beyond soup recipes ;-) Rachael Ray has some very yummy sounding lentil recipes!
And do an internet search for Lentil Burgers, too :-)
As I was walking down the aisle of the grocery store, perusing the canned lentil soup's sodium percentages, I began grumbling mentally. Why is it that the high sodium soup in the can tastes better than mine?
I went home and while making the soup, realized that my soup has a green scent. By this I mean too raw. Kind of like the fresh green scent you get from being around dried sacks of vegetarian green pet food. Newly mown grass. Don't know how to explain it better than that.
Any suggestions? Should something be pre-sauteed and then added to the soup pot to improve the flavor? In the past I sauteed onions and added them to the soup, but it didn't make much of a difference.
I wash the lentils, put them in water and boil until done. I add some Vegemite in the beginning and toward the end of cooking, add carrots and a bit of celery. Serve with chopped up jalapeno, carrot and anything else I can think of, but the canned stuff still tastes better to me.
Thanks for your help!
I use ham flavored soup base in my soup which you can find by the bouillon. Also a bay leaf or two and canned crushed tomatoes (added towards the end of cooking). Most delicious !
Try adding 1/4 to 1/2 tsp sugar or artificial sweetener but not so much as to make it taste sweet. This should work with any green veggie that smells or tastes raw.
When the soup is ready, take 3 - 4 cups of the soup and vegetables and puree in the blender, then return puree to the soup. This gives it a thicker, richer flavor.
Thank you Joankay and Ettamae. These are excellent suggestions!
Does anyone know the best kind of sausage to put in lentil soup? if so what brand etc.
Bridget from AZ
This is a great place to start. My girlfriend puts in waterchestnuts, too, for a bit of crunch!!
Any kind of link sausage would be fine. I like Polish or Kielbasa myself.
I would suggest you pre-cook the sausage and pat off the grease with a paper towel, then add it to the soup - otherwise you are going to end with with a very greasy lentil soup.
Suggestion - go to your local grocery store and purchase a variety of the smallest pieces of sausage possible. Pan fry, then serve with mustard and mashed potatoes and a green veggie. That way, you will be able to figure out which one tastes better and use that one in your soup.
Yesterday I had sausage and lentil soup at Carrabba's Italian restaurant. It was filling, not too greasy and absolutely wonderful. Anyone have the recipe or a similar recipe?
By Holly from Dallas, TX
Carrabba's Sausage and Lentil Soup
1. In a large stockpot, heat 2 tablespoons of olive oil. Add one carrot - grated , one large onion- minced and two cloves of garlic - minced (I have added celery and/or zucchini if I have it as well). Saute until tender.
2. Remove vegetables from the pot and add one pound of hot Italian sausage, removed from the casing. Brown then drain off fat.
3. Place eight cups of chicken broth, the sauteed vegetables along with the sausage into the pot. Add two cans of whole tomatoes with juice, break them up by squeezing them with your hands. Add two cups of dried lentils which have been washed according to package directions. Add 4 ounces diced ham (about 1/2 cup, cut from a ham steak).
4. Season with one teaspoon of salt, 3/4 teaspoon of black pepper, 1/2 teaspoon of crushed red pepper flakes (more if you want it hotter), 1/2 teaspoon oregano, 1/2 teaspoon thyme, 1/2 tablespoon basil, 1/2 tablespoon parsley, one bay leaf and 1 tablespoon vinegar. (I added 1/2 teaspoon of fennel seeds once because I had it on hand.)
5. Simmer until the lentils are tender, about an hour. For a thicker soup remove 1/3 of the soup and puree it then return it to the pot. Correct seasonings and remove bay leaf.
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
In large stock pot, combine all of the ingredients except the tomatoes. Cook for 1 hour and 30 minutes. Add the tomatoes and simmer for 30 minutes more.