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

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Reviews (15)

291 Ratings
  • 5 star values: 50
  • 4 star values: 66
  • 3 star values: 106
  • 2 star values: 60
  • 1 star values: 9
Rating: 5.0 stars
06/11/2020
This is a really tasty soup! I followed the directions exactly, except I forgot the vinegar. I was a little worried, because so many reviewers said it didn't have flavor, but I disagree and will definitely make it again. Picky eater-husband approved recipe.
Rating: 4.0 stars
11/25/2019
This is a great starter recipe that can easily be made a lot better. I added a peeled a cubed potato, a few shakes of worcestershire, turmeric, oregano and marjoram. Stir in a few handfuls of kale and some fresh parsley. Perfect. I used Trader Joe's pre-cooked lentils to make this even easier.
Rating: 5 stars
02/19/2019
I followed all the directions and added a tablespoon of tomato paste, as someone here recommended. I think it helped quite a bit. Delicious!
Advertisement
Rating: 3 stars
02/08/2019
I had read other reviews that said it was a little bland so I added a bay leaf and some oregano.
Rating: 4 stars
02/10/2018
I loved that this soup was so quick and easy. It's a snowy Saturday, and I was enjoying a good book, wanted a bowl of soup, but didn't want to undertake a major project. This was perfect. I used a frozen Mirepoix mix for my veggies, added a bit of tomato paste, thyme and Old Bay seasoning, and tossed a handful of fresh spinach in at the end. Yum! Thanks, Martha!
Rating: Unrated
12/17/2016
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.
Advertisement
Rating: Unrated
02/28/2015
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.
Rating: Unrated
10/28/2013
I love lentil soup, but found this recipe a little bland. Any ideas on how to create a bolder flavor?
Rating: 5 stars
01/24/2013
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.
Rating: Unrated
01/16/2012
Nutrition information?
Rating: 3 stars
01/02/2012
Correction: My DH now likes it (w/o cornbread). My DD only likes it with cornbread. smh
Rating: 3 stars
01/02/2012
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.
Rating: Unrated
04/05/2011
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!
Rating: Unrated
11/21/2010
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!
Rating: Unrated
10/13/2010
I loved this soup! It's the healthiest, quickest, and most nutritious soup I have made! Thank you Martha for yet another delicious recipe!
Rating: Unrated
10/19/2009
This was quite tasty. I think the red wine vinegar added a lot to the soup.