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Lentil Soup Recipes

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Lentils can be a great start to many nutritious soups. This page contains lentil soup recipes.
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October 28, 20099 found this helpful

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 :-)

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.

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By Deeli from Richland, WA

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By 1 found this helpful
March 1, 2011

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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December 22, 2011
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".

Ingredients:

  • 1 half bag uncooked lentil beans
  • 4 peeled and washed potatoes, cubed
  • 1 large onion studded with whole cloves
  • 6 hot dogs sliced thin
  • 2 quarts salted water, salt to taste

Directions:

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.

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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.

Servings: up to 8
Prep Time: 1/2 hour
Cooking Time: 2 hours

By Sandra from Montvale, NJ

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By 0 found this helpful
January 21, 2009

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.

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Ingredients:

Directions:

Fry onion in a little oil, then add carrots, salt, and curry. Stir for about a minute, then add lentils, tomatoes. Fill the empty can of tomatoes with water and add to pot. Bring to boil, then simmer for 30 minutes or until lentils are cooked. Blend the soup and serve with bread!

By Lisa from Halifax

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March 22, 20170 found this helpful

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.

Italian Lentil and Swiss Chard Soup

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November 19, 2008

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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By 0 found this helpful
March 12, 2008

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

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June 18, 20070 found this helpful

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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March 16, 20170 found this helpful

Ham and lentils go very well together in this classic soup. This page contains lentil and ham soup.

Lentil and Ham Soup

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February 27, 20170 found this helpful

Lentil soup is a hearty and easy to prepare bean soup. This is a guide about Moroccan lentil soup.

A bowl of Moroccan Lentil Soup

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By 0 found this helpful
November 22, 2011

Good meatless meal!

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By 0 found this helpful
September 26, 2011

Good vegetables and tomato juice in this soup.

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April 28, 20100 found this helpful

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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November 19, 2009

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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By 0 found this helpful
August 1, 2008

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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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.

By 0 found this helpful
April 17, 2010

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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April 17, 20100 found this helpful

Vegetarian Lentil Soup seasoned with marjoram
Serves 4 (change servings and units)

Ingredients
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

Directions
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.

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April 17, 20100 found this helpful

Sounds great, cannot wait to try this recipe. Thank you. :)

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April 20, 20100 found this helpful

1 ham hock (I have the butcher cut the whole hock in half and just use one half for the soup)
1 onion
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.

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Anonymous
April 20, 20100 found this helpful

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!

http://www.rach  .x=4&go.y=14

And do an internet search for Lentil Burgers, too :-)

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April 21, 20100 found this helpful

My friend used tomato lentil soup and would add a few turkey legs. This was a wonderful tasting soup which I make.

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By 0 found this helpful
June 21, 2005

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 guest (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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May 25, 20120 found this helpful

Do you use tomato paste or the vegetarian stock cubes to add flavour. Freshly ground black pepper is good if you like it. I have silverbeet growing and I cut up about 5 leaves and add towards the end.

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By 0 found this helpful
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

http://allrecip  Soup/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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January 14, 20090 found this helpful

Any kind of link sausage would be fine. I like Polish or Kielbasa myself.

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January 15, 20090 found this helpful

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.

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February 1, 20090 found this helpful

I used a great pre-cooked spicy chicken sausage made by Usinger. Just sliced thin and added it.

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By 0 found this helpful
December 6, 2010

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

Answers

December 8, 20100 found this helpful

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.

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December 14, 20100 found this helpful

Thank you for taking the time to post the recipe!

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November 18, 20090 found this helpful

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.

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