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
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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.
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.
In a large saucepan, saute carrots and onion in oil until tender. Add the water, salsa, lentils, and salt.
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.
A healthy soup that freezes well and is just perfect for the cold weather we have been having. I made mine in my Instant Pot.
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.
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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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.
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 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
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