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Lentil Soup Recipes

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 :-)

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Ingredients:

Directions:

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

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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.

A bowl of Moroccan Lentil Soup

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My grandmother lived to a ripe old age of 99. She was brought up in the Pennsylvania Dutch area. Being frugal, she taught me this unusual way to make this lentil soup. It reminds me of the classic children's story "The Stone Soup".
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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.

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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.

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March 12, 2008

A hearty, lentil vegetable soup flavored with bacon to enjoy in about an hour.

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June 18, 2007

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.

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Good meatless meal!

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Good vegetables and tomato juice in this soup.

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Even in the Spring and Summer I love soup and a slow cooker is the way to go to keep the kitchen cooled down.

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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.

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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.

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22 Questions

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

Answers

April 17, 20100 found this helpful

I was at a conference last summer. They made spaghetti using lentils instead of meat. It was really good and much healthier.

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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!

Holly

Answers

By Barb H. (Guest Post)
June 21, 20050 found this helpful

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 !

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Anonymous
June 21, 20050 found this helpful

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.

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June 22, 20050 found this helpful

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.

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July 13, 20050 found this helpful

Thank you Joankay and Ettamae. These are excellent suggestions!

Holly

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January 8, 2009

Does anyone know the best kind of sausage to put in lentil soup? if so what brand etc.
Thanks.

Bridget from AZ

Answers

January 14, 20090 found this helpful

allrecipes.com/.../Detail.aspx

This is a great place to start. My girlfriend puts in waterchestnuts, too, for a bit of crunch!!
N-JOY

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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?

Thanks.

By Holly from Dallas, TX

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March 22, 2017

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 page about Italian lentil and Swiss chard soup recipe.

Italian Lentil and Swiss Chard Soup

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