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Lentil Soup
SUBMITTED BY:
Marie
PHOTO BY:
pamela
"Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread."
RECIPE RATING:
Read Reviews
(483)
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SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 onion, chopped
1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
1/2 cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste
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DIRECTIONS
In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
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REVIEWS
Reviewed on Jul. 11, 2003 by MARTILW
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MARTILW
Jul. 11, 2003
This is great lentil soup. My husband said that it was better than any he had had. I added extra garlic and spinach and omitted the olive oil to cut fat. Also, have tried wine vinegar and balsamic, balsamic is best. Very "meaty" and tasty, I would definitely recommend.
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20 users found this review helpful
This is great lentil soup. My husband said that it was better than any he had had. I added...
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Reviewed on Nov. 4, 2003 by GAYLAF
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GAYLAF
Nov. 4, 2003
Very good. I did decrease the oil to 1 tblsp. and added about 1/2 tsp. cumin. It made about 10 cups of soup. Weight Watchers: (with 1 tblsp. oil) this works out to be 2.5 points per cup in my calculations.
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19 users found this review helpful
Very good. I did decrease the oil to 1 tblsp. and added about 1/2 tsp. cumin. It made about 10...
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Reviewed on Jan. 24, 2003 by
Esmee
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Esmee
Jan. 24, 2003
Delicious soup. Very easy to make and delicious to eat. This recipe makes a big batch so be prepared with freezer bags if you have a small family.
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16 users found this review helpful
Delicious soup. Very easy to make and delicious to eat. This recipe makes a big batch so be...
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Reviewed on Dec. 24, 2006 by
BLANKIN
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BLANKIN
Dec. 24, 2006
Based on comments here, I made some substitutions and I think this is the best lentil soup I've had in a long time. I added another 2 carrots, I doubled all the spices. I added 1/8 tsp. red pepper flakes, I bought a can of 28oz. crushed tomatoes. I added the 14.5 oz. that the recipe called for, then used the rest mixed with 4 cups of broth and water to make the 8 cups of "water". I used 1 cup brown and 1 cup red lentils, I used 3 T. of lemon juice instead of vinegar, and I added about 3 Tablespoons of port. I guess that's a lot of changes, but trust me, people can't stop eating it. It's really great.
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15 users found this review helpful
Based on comments here, I made some substitutions and I think this is the best lentil soup...
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Reviewed on Dec. 20, 2003 by TrackMom
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TrackMom
Dec. 20, 2003
This is my second review of this recipe (after making my third batch of soup). I neglected to mention in my first review that I used Stewed Tomatoes (more flavor). Because of this, I did not add salt. Also, I used 1/2 of a frozen package of spinach. I saved the rest for another batch. We served the last batch over thin spaghetti and found it to be a complete, filling lunch/dinner. Also, sprinkling with parmesan cheese as noted in other reviews was very good. I notice that my first review got eliminated. The point I made there was to use Herb Ox Low Sodiumn Powder Bouillon rather than the regular bouillon (5 grams of sodiuim as opposed to over 1000). I also put in a couple of dashes of hot chili sauce for a little extra flavor and oomph!!! Also, I have a Vita Mix and chopped all of the vegetables in it -- quite a time saver.
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11 users found this review helpful
This is my second review of this recipe (after making my third batch of soup). I neglected...
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Reviewed on Feb. 20, 2005 by JPMARYLAND
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JPMARYLAND
Feb. 20, 2005
This is a phenomenal recipe. Having lived in Spain and enjoyed true lentil soup, I thought I'd never again appreciate an american version. Boy was I wrong. My adaptations to this great recipe include: 4 carrots, 2 bay leaves, 4 garlic cloves, 8 cups chicken broth instead of water. In the last 30 minutes I add 4 cups spinach, three potatos, and smoked sausage. I blend half and then add back for a really nice texture. This is served great with parmesean cheese and garlic/ mozerella bread.
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10 users found this review helpful
This is a phenomenal recipe. Having lived in Spain and enjoyed true lentil soup, I thought I'd...
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Reviewed on Feb. 8, 2004 by HEDDY66
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HEDDY66
Feb. 8, 2004
I made this recipe and scaled it for 42 since it was going to be a main dish for our school's teacherstaff appreciation lunch. I used stewed tomatoes and vegetable broth which made it vegetarian so those teachers and staff who are vegetarians could enjoy it too. It was well liked, (I loved it!) although I noticed something a few days later. With the leftovers, the spinach was quite yucky and the color became uniform, so it did not look as appealing. I thought it still tasted good, although the flavors all blended a little too much by then making it less flavorful. But if I was making it again and knew ahead of time there would be leftovers I would simply take out the extra BEFORE adding the spinach and fridge it.
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10 users found this review helpful
I made this recipe and scaled it for 42 since it was going to be a main dish for our school's...
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Reviewed on Dec. 19, 2003 by PATTON0626
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PATTON0626
Dec. 19, 2003
This lentil soup is excellent! Definately one of the best I have found, although I did have to make some changes to suit my tastes. I used 4 garlic cloves instead of 2, added 1 teaspoon each of cumin and curry powder and used 2 cups chicken broth and 6 cups water. Turned out very good and flavorful. I also did not see any reason to use so much oil, so I cut that back to 1 tablespoon and that was plenty to saute the vegetables. The addition of spinach is wonderful and the use of balsamic vinegar really makes a differance. Wonderful soup recipe that I will keep on using!
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9 users found this review helpful
This lentil soup is excellent! Definately one of the best I have found, although I did have...
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Reviewed on Sep. 7, 2003 by
ErinsMom
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ErinsMom
Sep. 7, 2003
This is a fabulous base recipe -- you can take this and add or delete to your own tastes and it comes out great. I used canned beef and chicken broth (about 5 cups) and the rest water, I also added potatoes (about 1 1/2 cups of diced yukon gold) at the same time that I added the lentils. I also added more garlic (person preference!). I didn't add the vinegar or spinach, and tinkered with the spices (added salt, pepper and some more garlic). I'm bringing it for lunch all week!
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8 users found this review helpful
This is a fabulous base recipe -- you can take this and add or delete to your own tastes and...
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Reviewed on Sep. 20, 2007 by
rachel
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rachel
Sep. 20, 2007
this soup is going to be a staple in my winter kitchen. i added my own variations, incorporating some of the other suggestions: two jalapenos diced (some seeds,) two zucchini diced, 4 cloves garlic minced, vegetable stock, 28 oz can of crushed tomatoes (not 15 oz), tablespoon of ginger (store bought grated), balsamic vinegar (not white), & i pureed half of the recipe in a blender to thicken it up a bit. YUM!
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7 users found this review helpful
this soup is going to be a staple in my winter kitchen. i added my own variations,...
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