Lentil Soup

Prep Time
11 min
Cook Time
45 min
Serves
8
Difficulty
Easy
Recipe Details
Ingredients
  • 10 cup(s) canned beef broth, low sodium
  • 1 pound(s) dry lentils, picked over, rinsed, and drained
  • 4 medium uncooked carrot(s), chopped
  • 2 large uncooked onion(s), peeled and chopped
  • 1 rib(s) uncooked celery, chopped
  • 1 leaf/leaves bay leaf
  • 3 medium plum tomato(es), canned, drained and chopped
  • 1 cup(s) canned tomato juice
  • 1/2 fl oz red wine, or cider vinegar
  • 1/8 tsp black pepper, freshly ground, or to taste
  • 2 cup(s) water, hot, or less
  • 1 Tbsp uncooked scallion(s), chopped (optional)
Instructions
  1. Combine the broth, lentils, carrots, onions, celery, and bay leaf in a large saucepan or Dutch oven. Bring to a boil, reduce the heat, and simmer, covered, stirring occasionally, until the lentils and vegetables are tender, about 30 minutes. Add the tomatoes, tomato juice, vinegar, and pepper; add the water 1 cup at a time until desired thickness is reached. Cover and cook, stirring occasionally, until the flavors have blended, 10 minutes. Sprinkle with the chopped scallion, if using. Yields 1 3/4 cups per serving.
Notes
You can store the soup in the refrigerator for up to five days or freeze it for up to three months. It will thicken slightly with time; just thin it with a little water when you reheat it on the stove or in the microwave. More good news: It’s a cinch to prepare, and like so many hearty soups, it’s better after a day or two.

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