simple lentil soup

TULSA, Okla. — Lentils cook quickly, usually in less than 30 minutes without pre-soaking. Try adding cooked lentils to ground meat recipes to replace some of the meat. You’ll add fiber and other nutrients while cutting calories and fat.

Makes 15 cups*
For 10 (12 ounce serving)


1 large onion, diced
1-2 carrots, diced
1-2 celery stalks, diced
2-3 garlic cloves, diced
1 pound dried lentils, sorted**
1 can 15 oz diced tomatoes (no salt added if possible)
8 cups water or low-sodium vegetable broth
½ teaspoon kosher salt (optional)


1. Place all ingredients in a large saucepan with a tight-fitting lid.
2. Bring to a rapid boil, then reduce heat and simmer for about 20-30 minutes (depending on variety) until lentils are tender but hold their shape. Vegetables should be tender too.

(Storage Info: Leftovers can be stored in the refrigerator; reheat on the stove or cover in the microwave.)

*This recipe makes a large batch, almost a gallon, but uses up 1 pound of lentils beautifully. You can feed a large family or plan to freeze soup for later!

**Tip: Always sort lentils, split peas and beans before soaking and cooking. Discard pebbles and shriveled beans. Sometimes other bean varieties end up in the wrong bag. Throw them away too as they might not cook at the same rate.

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