New This Month

Under 30 Minutes

15-Minute Lentil Soup

285

This is a fast, hearty soup for dinner; vegetarians can use vegetable broth.

  • Prep:
  • Total Time:
  • Servings: 1

Source: Everyday Food, October 2009

Ingredients

  • 1 teaspoon extra-virgin olive oil
  • 1/2 small onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • 14.5 ounces low-sodium vegetable or chicken broth
  • 3/4 cup cooked lentils (from a 15-ounce can), rinsed and drained
  • 2 teaspoons red-wine vinegar

Directions

  1. In a medium saucepan, heat oil over medium. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes. Add broth; bring to a boil and cook 5 minutes. Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper.

Reviews Add a comment

  • alanrutkowski4
    17 DEC, 2016
    Martha Stewart must be getting a kickback from organic food cult. I made this with all non-organic vegetables. It was very tasty and a lot cheaper.
    Reply
  • Whisperfate
    28 FEB, 2015
    I plan on trying this tonight. I'm allergic to celery and onion so I will need to omit that, but I can get away with a pinch of onion powder maybe for the taste without dire consequences I think. For those that can't find canned lentils: I haven't ever seen canned lentils either, but Trader Joes has a package of cooked french lentils that comes inside a plastic pouch. They're really good lentils. I've had them in salads. I'm going to try them in this soup.
    Reply
  • Aubreyh
    28 OCT, 2013
    I love lentil soup, but found this recipe a little bland. Any ideas on how to create a bolder flavor?
    Reply
  • ppixie
    24 JAN, 2013
    Loved this! I used lemon juice instead of the vinegar because I had lentil soup at a restaurant that used lemon and I liked the taste.
    Reply
  • Wist
    16 JAN, 2012
    Nutrition information?
    Reply
  • ChefTBaks
    2 JAN, 2012
    Correction: My DH now likes it (w/o cornbread). My DD only likes it with cornbread. smh
    Reply
  • ChefTBaks
    2 JAN, 2012
    I enjoyed this soup that I served with cornbread (my DH said that it was OK, and my 5 year old didn't like it). I pre-cooked dried lentils instead of using canned (less sodium). I also tripled the recipe for 3 people.
    Reply
  • sarahjorgensen
    5 APR, 2011
    Just made this for lunch. Also quickly cooked up some dry lentils instead of using canned. Substituted vegetable broth. Added a handful of chopped fresh parsley to my bowl at the end. It was FANTASTIC!
    Reply
  • VanessasKitchen
    21 NOV, 2010
    This soup is AMAZING! I wasn't able to find canned lentils, so I bought dried lentils and pre-cooked them before I put them in the soup. It still only took thirty minutes. I really like the red wine vinegar!
    Reply
  • Missnyse
    13 OCT, 2010
    I loved this soup! It's the healthiest, quickest, and most nutritious soup I have made! Thank you Martha for yet another delicious recipe!
    Reply