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Easy Lentil Soup

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The earthy flavor of the lentils is set off by the tartness of the tomatoes and a spoonful of wine vinegar, which is stirred in just before serving the soup.

Source: Everyday Food, January/February 2003
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Cooking times for lentils can vary from 20 to 40 minutes depending on how fresh they are. The older the lentils, the longer they take to soften.

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Reviews

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How would you rate this recipe?
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  • pianist62
    31 OCT, 2013
    I followed the suggestions from other reviews and made this soup for a vegan friend who just moved. She loved it!
    Reply
  • Neeecole1
    24 NOV, 2010
    I also added 3 bay leaves instead of 1 and an extra garlic glove and broth instead of water. The soup halfway through cooking became very thick so I added 2 cups of water and 2 more cups of broth. Soup came out so flavorful and tasty ! This was my first time making lentil soup and the recipe was excellent.
    Reply
  • martak1202
    19 JUN, 2010
    I was surprised at how GREAT this soup was!! Also used broth (vegetable) instead of water and added an extra garlic clove, 2 more bay leaves, and a pinch more of thyme. Used diced tomatoes instead of whole.
    Reply
  • jennyearle_mac_com
    5 APR, 2010
    I'm making this with my grandfather's homemade kielbasa. I'm also adding some barley per a friend's Barley-Lentil soup recipe. I've decided this is Eastern Europe's version of chili. Excellent comfort food!
    Reply
  • warmlove
    20 FEB, 2009
    DELICIOUS! I like to cook a slice or two of bacon first, and cook the carrots and everything in the bacon fat. My boyfriend won't eat anything without bacon, so this is our compromise! I always add frozen spinach and broccoli too.
    Reply
  • ddutch1
    23 JAN, 2008
    This is my absolute favorite recipe for Lentil Soup.You don't even miss any meat, but I made it for my father who is a big meat-eater and added some smoked sausage and it was terrific. I also use broth instead of water.
    Reply

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