Total Time
1hr 30mins
Prep 0 mins
Cook 1 hr 30 mins

Plain and simple, but delicious!

Ingredients Nutrition


  1. Heat olive oil.
  2. Saute onions, carrots, and garlic over low heat (do not brown garlic), until tender, approximately 15-20 minutes.
  3. Add the lentils and mix w/vegetables.
  4. Add the chicken stock, thyme, bay leaves and pepper. (no salt until later).
  5. Bring to a boil, reduce the heat to a simmer and cover.
  6. Simmer for 45-60 minutes until the lentils are very tender. May need a bit more chicken stock, if too thick.
  7. Remove bay leaf, taste and add salt if needed.
  8. At this point you may want to puree half of the soup to create more of a creamy texture. I prefer to keep them the way they are.
  9. Serve with hot and crunchy French bread and a sprinkling of grated Romano cheese!
  10. Enjoy!


Most Helpful

I just made this, and it is my first time to make lentil soup, or anything with lentils for that matter. I really liked it alot! I would have followed the recipe's suggestion to add extra broth if needed, except I was out of broth. It was very good, though, and very easy to make! It is also a healthy recipe, and even though I am now on a very strict medical diet, this is something I can eat. I will definitely be making this again!

Faith381 October 25, 2010

Tasty soup, though a little plain for me. I used Better than Bouillon Vegetable stock concentrate, but turned out adding some sausage to it to intensify the flavor. Maybe I just don't like lentil soup that much though because this is one of the better I've had.

MC Baker May 15, 2008

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