Lentil Soup

Prep Time
11 min
Cook Time
45 min
Recipe Details
  • 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)
  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.
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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