Recipe by Little Debbie
I have had this recipe in my recipe box forever. It is such a quick and easy lentil soup recipe that is thick and hearty, not watery. Sometimes, instead of the parsley, I put in spinach and it wilts down and tastes great!!!
Top Review by Chef*Lee
This tastes great and it is sooooo easy to make!!! It''s perfectly seasoned just this way. I love the worcestershire sauce and the vinegar, along with the tomatoes they flavor the water and the lentils perfectly. I would be one to use chicken stock instead of water but I knew that the worcestershire would do the trick and that salt so I used pure water. I had a bad garlic bulb so I ended up using garlic powder and I think I would use it again, I loved the subtle taste of garlic. I also used fire-roasted tomatoes for even more flavor from them and their juice! I took the spinach option and it was wonderful! The carrots were perfectly cooked in this time and the whole soup was just yummm!!!
- 2 tablespoons vegetable oil
- 1 onion, peeled and sliced
- 1 garlic clove, crushed
- 3 cups water
- 1 (16 ounce) can whole tomatoes, undrained
- 1 cup dry lentils, rinsed
- 1 cup carrot, peeled and sliced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon vinegar
- 1⁄2 teaspoon salt
- 2 tablespoons fresh parsley, chopped (OR you can add fresh spinach at the end to wilt into the soup)
Directions See How It's Made
- In a medium pot or dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes, or until onion is tender.
- Add water, tomatoes with their juice, and lentils. Cover and simmer for 15 minutes.
- Add carrots, worcestershire sauce, vinegar, and salt. Cover and simmer 25 more minutes or until lentils and vegetables are tender.
- Garnish with chopped parsley (OR you can add fresh spinach and wilt it into the soup).