Lentil soup

Points® value
Total Time
56 min
11 min
45 min
In this classic soup, we’ve used no oil, creating a lighter yet still hearty one-pot meal. More good news: It’s a cinch to prepare, and like so many hearty soups, it’s better after a day or two after the flavors have had time to meld. 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. If you’d like to make it vegetarian, you can use vegetable broth in place of the beef broth.


Canned beef broth

10 cup(s), low sodium

Dried lentils

1 pound(s), picked over, rinsed, and drained


4 medium, chopped


2 large, peeled and chopped


1 rib(s), medium, chopped

Bay leaf

1 leaf/leaves

Plum tomato

3 medium, canned, drained and chopped

Canned tomato juice

1 cup(s)

Red wine

½ fl oz, or cider vinegar

Black pepper

tsp, freshly ground, or to taste


2 cup(s), hot, or less


1 Tbsp, 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.