Total Time
1hr 35mins
Prep 20 mins
Cook 1 hr 15 mins

A nice healthy soup. Inexpensive to make, too.

Ingredients Nutrition

Directions

  1. In a large soup pot, heat oil.
  2. Saute the onions, celery and garlic until starting to soften.
  3. Add carrots and broth to the pot.
  4. Add the rinsed lentils, split peas, black pepper, thyme and salt to the pot.
  5. Bring to a boil. Reduce heat.
  6. Cover pot and simmer for 1 hour.
  7. ***If desired, use an immersion blender and quickly "whiz" for just a second or two. This gives it a thicker, creamier texture.
  8. Add the tomatoes, vegetable juice, sugar and cider vinegar.
  9. Simmer for another 15 minutes, stirring occasionally.
  10. At this time, taste and season with more salt, if necessary.
Most Helpful

This soup was very good with the lentil split pea combination giving it a nice texture that made the soup delicious to eat for dinner tonight with my rye crackers that go well with this soup. I did not add the cider vinegar because I am very sensitive to the acid. I think it tastes just wonderful without adding anything extra to the mixture. A very good soup for a fall lunch.

Slocan cook October 22, 2011

Fabulous, fabulous, fabulous!!!! I used to like having Progresso lentil soup frequently for lunch, but stopped having that as it just didn't really compare to home made. This has far superior flavor to canned, and has a perfect balance and depth of flavor! I am going to enjoy having the leftovers tomorrow for lunch. And I will probably make this frequently to have on hand for my lunches. My tradition is back, and better than ever! Thanks so much for sharing. ~Lorie

Sue Lau April 27, 2008

Look forward to making this, TRUE! Low is low fat, made with V8 too! One can tell re ingredients listed will be great, Stay tuned for how I rate :)

mickeydownunder January 18, 2008