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Home > MAKE SOUP > Soup Recipes > Lentil
Lentil Soup Recipes
Apricot Lentil Soup Corn and Lentil Soup Cream of Lentil Soup Creamy Vegetarian Lentil-Mushroom Soup
German Lentil Soup Ham and Lentil Soup Hearty Lentil Kiebasa Soup Hearty Lentil Sausage Soup
Hearty Lentil Soup Hungarian Lentil Soup Italian Lentil Soup Lentil and Brown Rice Soup
Lentil and Garlic Soup Lentil and Spinach Soup Lentil and Watercress Soup Lentil Burger Soup
Lentils in Tomato Soup Lentil Rice and Sausage Soup Lentil Soup Lentil Soup with Escarole
Lentil Soup with Tubetti Meatball Lentil Soup Meatless Vegetarian Lentil-Barley Soup Oats Lentil and Chicken Soup
San Fransisco Style Lentil Soup Spicy Lentil Soup

Apricot Lentil Soup

  • 1 1/2 c. dried lentils
  • 6 c. vegetable stock (or water, do not use beef or chicken)
  • 1 c. chopped dried apricots
  • 3-4 tbsp. olive oil
  • 1 c. chopped onions
  • 16 oz. can stewed tomatoes
  • 1 green pepper, chopped
  • 1/2 c. chopped celery
  • 1/2 c. diced potato
  • 1/2 c. diced carrot
  • 1/4 tsp. Cinnamon
  • 1/4 tsp. Allspice
  • 1/4 tsp. red pepper
  • 1 tbsp. Paprika
  • 1 1/2 tsp. Salt
  • 3 tbsp. chopped fresh parsley
  • 1 tbsp. chopped fresh mint

Rinse lentils, bring them to a boil in the stock or water. Reduce heat and simmer, covered, for 20 minutes. Add chopped apricots and simmer, covered for another 20 minutes. Meanwhile, saute onions in oil until translucent. Add the remaining vegetables, dried spices and salt. Add 4 to 5 tablespoons of water and cook until potato and carrots are tender, about 10 minutes. Stir vegetables into lentil-apricot mixture, add canned tomatoes and simmer about 15 minutes. Add parsley and mint and serve. Serves 6.
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Corn and Lentil Soup

  • 1 c. dried lentils
  • 4 - 5 c. water
  • 1 med. onion, chopped
  • 1 green or red pepper, chopped
  • 3 c. tomatoes, canned or chopped fresh
  • 2 c. corn, fresh or frozen
  • 1 or 2 minced garlic
  • 1 tsp. Basil

Wash lentils. Cook in water 30 to 40 minutes. Add vegetables, herbs and tamari. Simmer 20 minutes. Season with salt if desired. Sprinkle Parmesan on individual servings. Serves 6.
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Cream of Lentil Soup

  • 1 lb. dried lentils
  • 8 c. water
  • 3 beef bouillon cubes
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 carrot, chopped
  • 1/2 lb. salami, cut into sm. Cubes
  • 1 c. cream
  • 1/4 tsp. dry mustard
  • Pepper & salt to taste

Rinse lentils, cover with water and soak overnight. Do not drain. Add bouillon cubes, vegetables and mustard and bring to a boil. Reduce heat, cover and simmer for 2 hours or until lentils are tender. Add salami, season to taste with salt and pepper and simmer 10 minutes more. Just before serving, add cream. Serves 6 to 8.
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Creamy Vegetarian Lentil-Mushroom Soup

  • 1/2 lb dry lentils(1 1/4 cups)
  • 2 medium carrots, sliced 1/4 inch thick
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup mushrooms, sliced
  • 1 cup sliced celery
  • 1/4 cup snipped parsley
  • 4 cups water
  • 1(10 3/4ounce)can condensed cream of mushroom soup
  • 2 teaspoons instant vegetable bouillon granules(or 2 cubes) sour cream

In a saucepan, saute onions, mushrooms, garlic, and celery till just slightly browned, about 10 minutes. In a 3 1/2 or 4 quart crockpot, combine the lentils, carrots, onion,garlic, mushrooms, celery& parsley. Stir in water, mushroom soup, and bouillon. Cover; cook on low 10 to 12 hours or high 5 to 6 hours. Top each serving with a dollop of sour cream.
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German Lentil Soup

  • 1 c. dried lentils, cooked overnight
  • 5 slices bacon, finely chopped
  • 1 c. chopped onion
  • 1 c. chopped celery
  • 1 c. diced carrots
  • 1 clove garlic, finely minced
  • 1 c. diced potatoes
  • 1/2 c. tomato puree
  • 2 whole cloves
  • 2 bay leaves
  • 2 c. water
  • 3 c. beef broth1
  • tbsp. Salt
  • Dash of pepper
  • 2 tbsp. red wine vinegar
  • 1 c. thinly sliced leeks
  • 2 c. sliced garlic sausages

Put lentils in slow cooking pot and cook overnight at "low" in 6 cups water with one teaspoon baking soda added. When ready to make soup, drain lentils. Saute bacon lightly in large skillet. Add onion, celery, carrots and garlic and cook for 5 minutes. Put bacon and onion mix and lentils, potatoes, tomato puree, cloves, bay leaves, water, beef broth, salt and pepper into slow cooking pot. Cover tightly at "low" for 8 to 10 hours. Just before serving add vinegar, leeks and sausage. Cover and cook 5 minutes. Serves 6 to 8.
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Indiana Harvest Sausage Lentil Soup Mix Quick & Easy

Indiana Harvest Sausage Lentil Soup Mix

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Ham and Lentil Soup

  • 1 tbsp. olive oil
  • 1 med. onion, chopped
  • 1 tsp. garlic, minced
  • 1/2 lb. ham, cubed
  • 8 c. water
  • 1 (15 oz.) can tomato sauce
  • 1 c. lentils
  • 1 tsp. Salt
  • Dash of pepper
  • 1/2 c. pasta shells
  • 1 carrot, grated

In large soup pot brown onions in olive oil. Add water, garlic, tomato sauce; bring to a boil. Rinse lentils and add. Add ham, salt and pepper. Cover and simmer at medium heat 15 minutes. Then add carrot and pasta. Cook additional 30 minutes more. Serve hot and great the next day.
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Hearty Lentil Kiebasa Soup

  • 3 1/2 qt. water
  • 1 bag lentils, rinsed
  • 3 or 4 carrots, sliced
  • 4 stalks celery, chopped
  • 2 onions, chopped
  • 3/4 lb. Kielbasa, sliced thin
  • 1 (10 oz.) pkg. spinach, chopped
  • 1 tbsp. garlic powder
  • 2 tsp. thyme
  • Salt & pepper to taste (will taste bland without)

Put all the ingredients in an 8 quart pot and simmer for 2 to 3 hours. NOTE: Soup becomes thicker if refrigerated overnight, so make it a day ahead.
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Hearty Lentil Sausage Soup

  • 1 lb. pork sausage
  • 2 med. onions, chopped
  • 1 clove garlic, minced
  • 4 med. parsnips, cubed
  • 2 c. lentils
  • 1 tbsp. salt
  • 1/2 tsp. marjoram
  • 2 c. canned tomatoes
  • 2 qt. water
  • French bread

Cook onions, garlic and parsnips in drippings for 5 minutes. Break up sausage in 5 quart kettle, cooking until browned. Remove meat and pour off all but 1/4 cup drippings. Cook next 3 ingredients in these drippings, then add meat and all remaining items, simmering 45 minutes. To serve, place a slice of crusty bread in each bowl and spoon soup over top. Freezes well!
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Hearty Lentil Soup

  • 2 c. lentils
  • 8 c. water
  • 3 slices bacon, diced
  • 1 med. onion, chopped
  • 1/2 c. chopped celery
  • 1/4 c. chopped carrots
  • 1 clove garlic, minced
  • 2 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/w tsp. oregano, crushed
  • 3 tbsp. snipped parsley, if desired

Rinse lentils. Bring 1 cup lentils and 2 1/2 cups water to boil. Cook covered at simmering until tender, about 35 minutes. When cooked, lentils double in volume. One cup dried lentils will yield about 2 cups cooked lentils Place in large soup kettle with remaining ingredients. Cover and simmer about 2 1/2 to 3 hours. 6-8 servings.
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Hungarian Lentil Soup

  • 1 c. dried lentils
  • 2 c. water
  • 4 c. fat-skimmed meat or poultry broth
  • 4 c. chopped vegetables: (onions, celery, carrots, mushrooms, peppers, green beans)
  • 1 to 2 tbsp. lemon juice, vinegar or wine
  • Salt (or garlic salt), pepper to taste
  • Seasonings to taste: (bay leaf, dried sage, thyme, oregano, basil, chili or curry powder, ground cumin, paprika)
  • 1 c. cooked, diced lean meat or poultry (optional)

Combine ingredients, except cooked meat or poultry, in a soup pot or pressure cooker. Cover and cook 50 to 60 minutes (or 15 to 20 minutes, under pressure, according to manufacturer's directions). Season to taste and stir in diced meat, if desired; heat through. Makes 4 meal-size servings, or 8 side-dish servings.
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Mediterranean Lentil Soup Mix Quick & Easy

Mediterranean Lentil Soup Mix

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Italian Lentil Soup

  • 2 tbsp. butter
  • 1 chopped onion
  • 1 clove garlic, minced
  • 2 sm. zucchini, sliced
  • 6 oz. cooked lentils or 1 env. lentil soup mix
  • 1 beef bouillon cube
  • Salt & pepper to taste
  • Grated Parmesan cheese
  • 2 stalks chopped celery
  • 3 lg. tomatoes, chopped
  • 1 tsp. oregano
  • 1/2 c. red wine
  • 3 c. water
  • Approx. 1 lb. sweet Italian sausage

Melt butter in a large pot. Add onion and celery and saute until wilted. Add garlic, tomato, oregano, zucchini and wine. Simmer, uncovered 20 minutes. Stir occasionally. Add lentils, bouillon cube, water, salt and pepper. Bring to a boil, then simmer 30 minutes. If soup becomes too thick, add a little water. Brown sausage in a skillet. Drain and cut into 1/2" pieces. Add to soup and simmer, covered at least 15 to 20 minutes. Serve with Parmesan. Serves 4.
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Lentil and Brown Rice Soup

  • 3/4 c. dried lentils
  • 1/2 c. brown/reg. rice, uncooked
  • 6 c. water
  • 1/2-1 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 pkg. onion soup mix (I sub. 2 bouillon cubes)
  • 2 cloves minced garlic
  • 3 oz. spinach, cut into 1/2" strips (about 1 c.)
  • 2 tbsp. snipped cilantro or parsley
  • 3 tbsp. lemon juice

Heat lentils, rice, water, cumin, salt, pepper and soup mix (dry) to boiling in 4 quart Dutch oven; reduce heat. Cover and simmer, stirring occasionally, until lentils are tender, about 40 minutes. Stir in spinach, cilantro and lemon juice until spinach is wilted. Serve with additional snipped cilantro and lemon slices if desired.
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Lentil and Garlic Soup

  • 7 cups chicken stock
  • 2 cups dry lentils
  • 2 tomatoes, peeled,quartered
  • 4 cloves garlic, chopped
  • 3 onions
  • 2 teaspoons butter
  • 1 teaspoon salt
  • 1 pinch black pepper
  • 2 teaspoons ground cumin
  • lemon wedges

In large saucepan, bring stock to a boil. Add lentils, tomatoes and garlic. Quarter 2 onions- add to lentil mixture. Chop remaining onion- set aside. Partially cover pan- simmer 45 minutes or until lentils are tender. Melt 1 tablespoon butter in skillet. Add chopped onion- saute until light browned. Press lentil mixture though a seive- or puree in blender or food processor. Reheat in saucepan- season with salt, pepper and cumin. Stir in remainign 1 tablespoon butter. Pour into a tureen or serve in individual bowls. Sprinkle sauteed onion over top. Serve with lemon wedges.
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Lentil and Spinach Soup

  • 2 tbsp. olive oil
  • 1 med. onion, chopped
  • 1 lb. Lentils
  • 4 c. chicken broth
  • 4 c. water
  • 1 lb. fresh spinach or 10 oz. pkg. frozen spinach
  • 1/2 tbsp. black pepper
  • 1/8 tbsp. ground allspice
  • 1/2 tbsp. curry powder
  • 4 oz. shredded Monterey Jack Cheese

Saute onion in oil until soft and brown. Place onion, lentils, chicken broth and water in large covered pot. Bring it all to a boil, reduce the heat and let the soup simmer for 60 minutes in the covered pot (or cook for 2 + hours in a crock pot). After the lentils are tender, stir in spinach, pepper, allspice and curry powder. Simmer the soup for an additional 15 minutes. Serve the soup hot, topped with the shredded cheese.
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Lentil and Watercress Soup

  • 6 c. stock
  • 3 tbsp. Butter
  • 2 onions, chopped
  • 3 carrots, thinly sliced
  • 2 c. dried lentils
  • 2 c. water
  • 1 bunch watercress
  • 1 to 2 tbsp. Tamari

Place stock in pan, medium heat. In large ovenproof casserole, melt butter and add onions and carrots. Cook, stirring until onion is translucent. Add lentils, hot stock and water, turn heat high until soup comes to boil. Chop watercress including stems, 3 cups. Stir into soup with tamari. When soup is boiling, cover casserole and place in 375 degree preheated oven for 40 minutes until lentils and vegetables are tender. VARIATIONS: Substitute parsley for watercress, use 2 leeks in place of onion. For thicker soup, puree 3 cups in blender and return to rest of soup.
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Real Italian Lentil Soup Mix Quick & Easy

Real Italian Lentil Soup Mix

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Lentil Burger Soup

  • 1 lb. lentils (2 c.)
  • 2 1/2 qts. cold water
  • 2 tbsp. Salt
  • 1 tsp. Pepper
  • 1 tbsp. dill seed
  • 1 (28 oz.) can tomatoes, drained
  • 1/4 c. butter
  • 3 garlic cloves, minced
  • 2 onions, minced
  • 1 lb. ground beef
  • 1 1/2 c. vermicelli (slightly less than 1/2 lb.)

Add all ingredients except beef and pasta in large soup pot. Simmer 1 3/4 hour until lentils are tender. Brown ground beef in skillet, drain fat and add to soup along with vermicelli. Stir well until vermicelli separates. Simmer 20 minutes until pasta is done. Serve with grated cheddar cheese. Serves: 8.
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Lentils in Tomato Soup

  • 1 bag lentils
  • 2 qt. cold water
  • 1 big onion, chopped
  • 1 c. celery, chopped
  • 2 carrots, sliced
  • 1 tomato, chopped
  • 1 can tomato soup
  • 2 tbsp. dry parsley
  • Salt & season to taste

Directions Add lentils to water. Add remaining ingredients, cook until lentils are tender.
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Lentil Rice and Sausage Soup

  • 6 c. water
  • 1 1/2 c. red lentils
  • 1/4 c. long grain white rice
  • 2 c. chicken broth
  • 2 tbsp. olive oil
  • 1 c. chopped onion
  • 1 c. chopped red pepper
  • 1/2 lb. lean turkey sausage
  • 1 lg. clove garlic, pressed
  • 1 tsp. dried leaf oregano, crumbled
  • 1 tsp. dried basil, crumbled
  • 2 c. sliced zucchini
  • 2 to 3 tbsp. red-wine vinegar

Salt Red pepper flakesIn a pot, bring water to a boil and add lentils and rice. Reduce heat and simmer, covered, for 25 to 30 minutes, or until lentils and rice are tender. Add chicken broth to pot and continue to simmer while preparing sausage. In a frying pan, heat oil and saute onion and pepper over a medium heat for 5 minutes. Add sausage, garlic, oregano and basil, and cook until sausage is no longer pink. Mash sausage with a large fork to break into small pieces. Add to soup with zucchini and simmer for 5 minutes, or until zucchini is still slightly firm. Add vinegar, salt, and red pepper flakes to taste. Makes 4 servings.
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Lentil Soup

  • 1 lb. lentils
  • 2 sausages, casing removed
  • 1 tablespoon olive oil
  • 4-5 quarts water or beef stock
  • 1 package Knorr's vegetable soup mix
  • 1 stalk celery, finely chopped
  • 1 large yellow onion, finely chopped
  • 1 lb. broccoli rabe
  • 3 cloves garlic, minced
  • 1 tablespoon Minor's beef base (or use your own stock)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper (or to taste)
  • 1/4 teaspoon Morton's hot salt or cayenne pepper
  • freshly grated Parmesan cheese for sprinkling

Dry or canned lentils may be used. Precooked lentils may be found in 1 pound jars, or prepared dry lentils according to package directions. Wash and dry greens (broccoli rabe) in advance. Remove heavy stalks. In a five to seven quart saucepan, remove sausage from casing and sauté in olive oil with onion and celery. When onion becomes translucent add garlic and sauté for three to four minutes but do not allow garlic to brown. Lightly sauté greens, then add stock or water and beef base. Add vegetable soup mix and simmer until greens are tender over low heat. Stir in lentils, garlic powder, cayenne pepper or hot salt, during last 10 minutes of cooking. Season with salt and pepper to taste and sprinkle each bowl with one tablespoon Parmesan cheese before serving. Variations: spinach or kale may be substituted for broccoli rabe. Irish or Canadian bacon (chopped) may be substituted for sausages, or for a vegetarian or more economical version, eliminate the meat entirely.
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Lentil Soup with Escarole

  • 3/4 c. ditalini (macaroni)
  • 1 med. head escarole or chicory, washed and cut up
  • Olive oil
  • 1 clove garlic
  • 1 tsp. salt

Place lentils in covered pot with 5 cups water and salt. Bring to boil and cook 45 minutes at a slow boil. Save. Place escarole in pot and pour boiling water over it until the water is about 2 inches deep. Bring to a boil, pushing escarole into the water. When all the escarole is wilted and the water is at a full boil, stop the cooking. Drain in a colander. Save the liquid for later use. Cover the bottom of a large fry pan with olive oil. Peel and slice the garlic clove and brown slowly in the fry pan. When browned, discard the garlic. Then place the drained escarole in the olive oil and turn until well coated. Save. Using the empty escarole pot, bring 3 cups water to a boil. Put in the ditalini and cook until just tender (12 to 15 minutes). Drain and save. When the lentils are cooked, add the escarole and the ditalini and mix well. Depending on the amount of escarole, you may need to add some reserved escarole water as additional liquid. Serve with grated Parmesan cheese. Add extra salt to taste at the table. TIP: If you plan to eat some and save some, don't include the ditalini in the last step. Rather, keep the ditalini separately and add ONLY when you heat and serve the soup. The soup keeps well for up to a week, and the flavor improves. 4 servings.
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Red Lentil and Spinach Soup Mix Quick & Easy

Red Lentil and Spinach Soup Mix

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Lentil Soup with Tubetti

  • 2 qts. cold water
  • 1/2 lb. Lentils
  • 1/4 c. diced celery
  • 1/4 c. chopped onions
  • 1 c. canned chopped tomatoes
  • 1 tsp. Salt
  • 1/4 tsp. Pepper
  • 2 tbsp. olive oil or butter
  • 1 lb. Prince Tubetti (No. 22)
  • Parmesan grated cheese

To 2 quarts of water add lentils, celery and onions and simmer for about 1 hour or until vegetables are tender. Just before removing from heat, add tomatoes, salt, pepper and oil. Cook tubetti according to package directions, drain and add to lentil soup. Serve with grated cheese. Serves 4 to 6.
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Meatball Lentil Soup

  • 1 lb. lentils, rinsed & drained
  • 1 tsp. Salt
  • 1 bay leaf
  • 2 1/2 qts. Water
  • 1 c. onion, chopped
  • 1 can stewed tomatoes
  • (1 lb.)1/2 tsp. Marjoram
  • 1/2 tsp. Salt
  • 1/8 tsp. Pepper
  • 1 c. carrots, sliced
  • 1 c. celery, sliced
  • 1/3 c. bacon drippings
  • Meatballs
  • 1 lb. ground beef
  • 1/2 c. dry bread crumbs
  • 2 eggs, beaten
  • 1/4 c. milk
  • 2 tbsp. Parsley
  • 1 minced garlic clove
  • 3/4 tsp. Salt
  • 1/2 tsp. Marjoram
  • 1/8 tsp. Salt

Combine lentils, salt, bay leaf and water in 6 quart kettle. Bring to a boil and reduce heat and simmer covered for 45 minutes. Do not drain. Saute onion in drippings, stir in tomatoes and soup seasonings. Bring to a boil and add meatballs, carrots, celery and cooked lentils. Simmer 30 minutes. To Prepare Meatballs: Mix all ingredients and shape into balls. Brown in skillet. Drain and add to soup when called for.
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Meatless Vegetarian Lentil-Barley Soup

  • 1 lb. (2 c.) lentils, rinsed (remove & discard all black lentils)
  • 10 c. water
  • 1 (16 oz.) can tomatoes, cut up
  • 1 c. med. barley
  • 2 c. coarsely chopped onion
  • 2 c. celery with leaves, diced
  • 2 c. carrots, diced
  • 1/3 c. oil (Crisco, etc.)
  • 2 tbsp. chopped parsley
  • 1 tbsp. salt, or to taste & 1/2 tsp. pepper OR 1 or 2 env. vegetable seasoning
  • 1 env. dry onion soup mix (optional)
  • 2 pkg. (10 oz. each) frozen chopped spinach, partially thawed OR 1 lg. can spinach, including liquid

Place all ingredients except spinach in 6-quart Dutch oven or stock pot. Stir and cook over moderate heat. Bring to a slow boil, stirring occasionally; reduce heat. Let vegetables simmer for about 50 minutes or until lentils and barley are crisp-tender. Add spinach; cook 10 minutes longer or until lentils and barley are tender. Add a little hot water only if needed (if too thick). Serve hot or transfer cooked soup to 5-quart crock pot and leave setting on "low" until ready to serve. Freeze leftovers for another meal. Meat Version: Brown 1/2 pound ground beef; drain all fat and use slotted spoon to add beef to soup for last 15 minutes of cooking.
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Oats Lentil and Chicken Soup

  • 12 c. water, divided
  • 3 1/2 lb. chicken, cut into quarters
  • 2 c. shredded cabbage
  • 1 c. chopped onion
  • 1 c. diced carrot
  • 1 c. diced turnip
  • 1 c. lentils, rinsed and picked over
  • 1 c. oat groats
  • 1/4 c. chopped parsley
  • 1 tsp. dried dill weed
  • 1 tsp. Salt
  • 1/8 tsp. Pepper

Place 10 cups of the water and chicken in a large soup pot. Bring to a boil over high heat. Reduce heat and simmer, uncovered, for 1 hour. Add cabbage, onion, carrot, turnip, lentils and groats. Simmer, uncovered, for 45 minutes longer. Remove chicken from pot and set aside. Stir in the remaining 2 cups water, parsley, dill, salt and pepper. Simmer, uncovered, for 40 minutes. Reheat chicken in the soup, or remove it and serve as part of the main course.
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San Fransisco Style Lentil Soup

  • 1 lb. bag lentils
  • 1/3 c. olive oil
  • 2 lg. onions, chopped sm.
  • 3 stalks celery, chopped sm.
  • 3 carrots, chopped sm.
  • 4 cloves garlic, chopped sm.
  • 8 c. chicken broth or water
  • 1/2 tsp. Cumin
  • 1/2 tsp. Turmeric
  • Salt & pepper to taste

Rinse lentil then cover with water and soak overnight. In a large soup pot, saute the onions, celery, carrots and half of the garlic in the olive oil until vegetables are soft. Add drained lentils, broth or water and cook for 15 minutes. Then add the cumin, turmeric and other half of garlic. Partially cover then simmer for approximately 2 hours. Cooked small pasta may be added before serving.
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Washington State Squash and Lentil Soup Mix Quick & Easy

Washington State Squash and Lentil Soup Mix

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Spicy Lentil Soup

  • 1 c. lentils
  • 2 qt. boiling water
  • 1 1/2 tsp. Salt
  • 1 onion
  • 1 stalk celery, diced
  • 4-5 carrots, diced
  • 1 sm. green pepper
  • 1 sweet red pepper
  • 3 tbsp. Butter
  • 1 beef bouillon cube
  • 1 tsp. brown sugar
  • Bay leaf
  • 4-5 tbsp. Catsup
  • 2 tbsp. Flour
  • 1 lb. fresh Italian sausage, browned
  • Fresh ground pepper
  • Grated cheddar cheese for garnish

Douse the lentils with boiling water; add the salt and let stand covered about 1 hour. Chop the onion, celery, bell peppers, and carrots. Melt butter in saucepan. Add bouillon. Add the diced vegetables, brown sugar and bay leaf. Saute for a few minutes before adding to the lentils. Brown sausage and add to the lentils. Cook over very low flame for about 1 1/2 hours. Mix together the catsup and flour. Add a small amount of hot soup to this; mix well then return mixture to the soup pot. Season with ground pepper. Beat through and serve. Garnish with grated cheese.
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