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

Source: Everyday Food, October 2009
Total Time Prep Servings



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How would you rate this recipe?
  • virginiaepeckg
    8 FEB, 2019
    I had read other reviews that said it was a little bland so I added a bay leaf and some oregano.
    • virginiaepeckg
      8 FEB, 2019
      I hit return too soon. I also omitted the olive oil and cooked the onions, celery and carrot in chicken stock to get tender before I added the lentils. I also used fresh red lentils. It was pretty good but may try the lemon juice next time to see what difference that makes in the flavor.
  • 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.
    • CKL19649951
      12 JAN, 2019
      I was looking for a recipe, of yours, that I found several years ago in one of your magazines. However that recipe called for uncooked Lentils and had a 1/2 of a cup of Barley. This one is very close and I adored the other soup so much I would make double batches so that I could freeze and have pull it out at any time. The majority of your recipes are much too laborious for me, however, the Lentil & Barley is perfect. Evidently my comments were too lengthy!
  • mandjhenson
    10 FEB, 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!
  • 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.
  • Aubreyh
    28 OCT, 2013
    I love lentil soup, but found this recipe a little bland. Any ideas on how to create a bolder flavor?
  • 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.
  • Wist
    16 JAN, 2012
    Nutrition information?
  • ChefTBaks
    2 JAN, 2012
    Correction: My DH now likes it (w/o cornbread). My DD only likes it with cornbread. smh
  • 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.
  • 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!

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