Recipe by ratherbeswimmin'
I seem to crave lentils during the winter months. Guess it is because they are hearty, filling, and are good in soups/stews. This is an easy, cheap, satisfying meal.
Top Review by IdahoGardens
YUM! We really enjoyed this wonderful, thick, tasty soup. I used fresh parsley I had on hand rather than dried; added some cumin, which I love; and some packaged cooked, crumbled bacon to it along with the tomatoes at the end. The bacon was an after thought, and definitely not necessary to make it a 5* recipe. Thanks NurseDi. This goes in my "make again and again file."
- 473.18 ml dried lentils
- 2 (822.13 g) can chicken broth
- 473.18 ml water
- 236.59 ml chopped onion
- 236.59 ml chopped celery
- 236.59 ml sliced carrot
- 1 large green bell pepper, chopped
- 3 clove garlic, minced
- 4.92 ml dried thyme
- 4.92 ml dried parsley
- 4.92 ml rubbed sage
- 2.46 ml pepper
- 411.06 g can diced tomatoes, undrained
- 226.79 g can tomato sauce
- 170.09 g can tomato paste
Directions See How It's Made
- Add the first 12 ingredients to a large soup pot.
- Bring to a boil over medium-high heat.
- Cover, lower heat, and simmer for 30 minutes or until lentils are tender.
- Add in tomatoes, tomato sauce, and tomato paste; stir to mix.
- Cook over medium heat until thoroughly heated.
- Season to taste with salt, pepper, or hot sauce.