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Prep 15 mins
Cook 35 mins
This is one of the few tasty ways I've found to prepare lentils---the spices are key! I've made this soup with regular lentils when I can't find red ones and it is still delicious. I've also used chicken broth instead of vegetable broth, which also works well. Rinse lentils right before adding to soup so they won't stick together. Recipe came from Betty Crocker's Healthy New Choices.
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 2 medium stalk celery, sliced
- 1 small red bell pepper, chopped
- 2 (14 1/2 ounce) cansready-to-serve vegetable broth
- 1 (28 ounce) can crushed tomatoes in puree, undrained
- 1 cup dried red lentils, sorted and rinsed
- 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
- 1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
- 1⁄2 teaspoon pepper
- Melt butter in Dutch oven over medium-high heat. Cook onion, carrots, celery and bell pepper in butter 5 minutes, stirring occasionally.
- Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer 25-30 minutes, stirring occasionally, until lentils are tender. Garnish with additional fresh dill weed if desired.
Did not use carrots, more celery, and stewed tomatoes. Partially pureed before I ate it and nice and thick. Very good and will do again.