Lentil Soup

"We had this recipe made for us several years back when my twins were babies. We love it and eat it often, especially during the winter. Leftovers have even more flavor and it freezes well. I've made this with dried herbs or fresh. A lot of people turn their nose up at the sound of Lentil soup and they have been converted with this one!"
 
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photo by CookinDiva photo by CookinDiva
photo by CookinDiva
photo by Debbie R. photo by Debbie R.
photo by teresas photo by teresas
photo by CountryLady photo by CountryLady
Ready In:
2hrs 15mins
Ingredients:
12
Serves:
10
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ingredients

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directions

  • Rinse the lentils and place them in a soup pot.
  • Add: water, ham bone, onion, carrots, celery, parsley, garlic,basil, oregano.
  • Salt& pepper to taste.
  • Cover pan and bring to a boil, then turn down heat and simmer covered for 1 1/2 hours.
  • After long simmer add the can of tomatoes (do not drain) and vinegar.
  • Simmer for 30 minutes more.
  • Remove bone and put any meat back into the soup.
  • Adjust any seasonings to taste.

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Reviews

  1. This was a phenomenal recipe! I used a leftover ham bone from Christmas dinner. I first rinsed off all sweet glaze and then boiled the bone in water for about two hours. I then added salt, pepper, cayenne, and quite a bit of garlic powder to make a very flavorful stock that tasted great just all on its own. I then added the rest of the ingredients, an additional can of chicken stock, and then cooked everything else for another couple of hours. In the last 45 minutes, I added a can of fire roasted tomatoes and a package of chopped spinach. This was BY FAR the most tasty soup that we have ever cooked or tasted.
     
  2. This soup was home-y and delish. I didn't have any parsley on hand, but we didn't miss it one bit. I used a smoked ham hock, added more garlic and didn't put in the spinach. Definitely a keeper.
     
  3. This is a great soup. I love lentil soup and my childhood neighbor from Greece used to make the best. This is the next best thing. Next time I will add some chopped frozen spinach, (1/2 a box) like she used to do. Thanks so much!
     
  4. This was such a nice recipe ..easy and delicious. I added more basil and oregano, and since I only had 1 cup lentils I added 2/3 cup barley after it cooked 45 min. I added more carrots and then at the end 2 cups chopped spinach. We now have two more dinner with all this made, will freeze til we need a quick dinner. Thanks for this recipe!
     
  5. This soup is delicious! I usually make pea soup with my leftover ham bone but wanted to try something different. I did add a few more carrots and celery and 2 bay leaves but otherwise followed the recipe. My husband and I both enjoyed it!
     
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Tweaks

  1. For pressure cooking the meal: Saute the carrots, onion, and celery. Add the rinsed lentils and the rest of the ingredients (I used chicken stock instead of water). I upped the garlic and added Cantanzaro herbs from Savory Spice Shop. Cook on high pressure for 10 minutes. Let pressure come down naturally, Add the tomatoes and juice (I used fire roasted), and top with a little fresh parsley in the bowls when plating. Yummy!
     
  2. I added more carrots and celery and 2 bay leaves.
     
  3. This lentil soup recipe has become the base for most lentil soups made in our household. We really love it. It's nourishing and comforting, and very forgiving of any veggies I find laying in the back of the crisper and want to throw in. I always put in one quart vegetable broth and one quart water rather than two quarts water. Also, I usually add a 28-ounce can of diced tomatoes instead of a 15-ounce can, some diced potatoes, a full handful of Italian seasoning, and a smoked ham hock for a nice, smoky flavor.
     
  4. This is a winner! My husband begged me not to make it ("I don't like lentils!"). As usual, I wisely ignored him :) And as usual, he was glad I did. We both really enjoyed it. I used cooked diced bacon instead of ham, and I used 6 cloves of roasted garlic instead of one plain one. We love garlic! I also added a little olive oil to give it a little extra smoothness. The red wine vinegar is what makes this extra special. We served it with some crusty bread with roasted garic spread. Very hearty and tasty!
     
  5. O.K. So i found this here recipe and thought what could it hurt.Instead of water i used the base from the ham i made the previous night. I didn't have parsley on hand or basil for that matter so i took a chance. I omitted the red wine vinegar but added three shakes of worcestershire sauce and 4 medium potatoes. For the sake of it i threw in about a cup of cubed ham. Wow!!! Ok so it's not exactly the recipe shown but it set the foundation for what i made. Thank You
     

RECIPE SUBMITTED BY

<p>Hello! <br /> <br />I'm a Montana native that has made my way back after a few moves. I've been married to my high school sweetheart for 24 years and we have twin boys who are 18 years old and Freshman in College.&nbsp;&nbsp; I wasn't ready for this empty nest stuff and just want my boys back home!&nbsp; I'm doing my best to adjust.&nbsp; I have continued cooking and am learning how to scale recipes back for just the 2 of us. My husband and I are partners in our own company and own 13 Subway sandwich shops. I work from our home handling all the financial and clerical duties of the business. <br /> <br />Over the years and especially since finding Zaar, cooking has become my passion. My grandmothers were very good cooks and I have fond memories of the meals they prepared. We love entertaining and nothing pleases me more than having my family and others enjoy the food I make. I love it when the house smells good with dinner or whatever is baking. I came upon recipezaar searching for a rhubarb cake recipe one day. The recipe I chose was a 5 star and my addiction began. It took a few months before I started really utilizing the site but once I did my cooking has never been the same. My family now knows all about having to rate recipes, picking their favorite chefs, etc. It's become a family thing and they have told me that I may never let my membership to Recipezaar ever end. <br /> <br />We love to travel and try to go whenever we can. Owning our own business has helped free up time where we can travel more. We've done some Europe, Canada, and much of the U.S. In the coming years I hope to do a lot more. Eating out when we are traveling is the best. I'm trying to learn more about the restaurants and chefs in places we are visiting so we can try and visit those restaurants and enjoy some of the great places our town just doesn't have. <br /> <br />The whole family loves to ski and we look forward to the season every year - it makes winter tolerable. Renting movies or just hanging out with friends is the making of a relaxing weekend for us.</p>
 
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