This is a filling, hearty soup that is very easy to make!

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large saucepan over medium heat; cook and stir onion and garlic until onion is translucent, about 5 minutes.

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  • Stir in carrot and celery; cook, stirring often, until vegetables are tender, about 8 more minutes.

  • Stir in tomato paste, crushed red pepper, cayenne pepper, salt, and black pepper; mix in chicken stock and lentils.

  • Bring soup to a boil and reduce heat to low; simmer until lentils are soft, about 20 minutes.

Nutrition Facts

217 calories; protein 13.6g; carbohydrates 33.7g; fat 3.5g; cholesterol 0.7mg; sodium 711.3mg. Full Nutrition
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Reviews (21)

Most helpful positive review

Rating: 5 stars
02/24/2016
Great hearty soup. My first time using lentils and I feel it was a success. I'm a spice head and also recovering from a shoulder injury so I loaded up on the anti-inflammatory turmeric, heavy cayenne, some sriracha, and extra garlic. Read More
(6)

Most helpful critical review

Rating: 3 stars
02/03/2014
this took MUCH longer than 20 minutes for the lentils to soften. I am making it now, and I am about to go over the 40 minute mark Read More
(5)
28 Ratings
  • 5 star values: 19
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/23/2016
Great hearty soup. My first time using lentils and I feel it was a success. I'm a spice head and also recovering from a shoulder injury so I loaded up on the anti-inflammatory turmeric, heavy cayenne, some sriracha, and extra garlic. Read More
(6)
Rating: 3 stars
02/03/2014
this took MUCH longer than 20 minutes for the lentils to soften. I am making it now, and I am about to go over the 40 minute mark Read More
(5)
Rating: 5 stars
12/28/2014
Added 1/2 tbsp of lemon juice and can of diced tomatoes with oregano and basil. Read More
(4)
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Rating: 5 stars
09/15/2013
Very good and basic recipe. I will make again but will use a little more carrot and celery. My husband is vegan so I of course used vegetable broth rather than chicken. I also added a pinch of allspice and cumin. Read More
(3)
Rating: 5 stars
01/23/2014
This was very simple and easy to make. It is very filling and nutritional. I would probably add more spices since I like it on the spicy side and I added some curry powder in as well to give it more of an exotic taste. Definitely a good go to soup that I can make with things I usually have around the house. Read More
(2)
Rating: 3 stars
01/07/2020
I am not sure what happened to mine. Mine turned very bland, and mostly tasting like lentils. I added some potatoes to it, and after that the spices seemed to diminish a lot, if not totally disappear. Before I added them, it was quite tasty and the spices were very prominent. If the potatoes are what changed it, then without them this is an excellent recipe. I am going to give it another go at a future date w/o potatoes. Read More
(1)
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Rating: 5 stars
02/01/2015
Holy cow this turned out good! The recipe doesn't specify but I used the tiny French green lentils instead of red or brown I didn't have chicken stock on hand so used water and chicken bouillon cubes. This was terrific. I added a dash more red pepper for extra bite. I also had some smoked sausage that I cubed and browned with the veggies but it would have still been fabulous without it. This recipe is simple and so good. I looked at other recipes before settling on this one this has general items most people have on hand no need for white wine or some of the other stuff the other recipes ask for I plan to make this again! Thanks for sharing a good recipe! Read More
(1)
Rating: 5 stars
06/08/2015
YUM! I used yellow lentils and extra veggies. Also I'm not a fan of crushed red pepper so I used cayenne and chili pepper. I'm crushing bowls of this stuff even in 80 degree weather... it's just that good. Read More
(1)
Rating: 4 stars
02/05/2014
I made this recipe but only had red lentils.I used vegie stock and added a few bay leaves and instead of tomato pastes I had a can of fire roasted diced tomato and blended omatoes in blender just a bit.I took this to church and everyone wanted recipe.they even wanted it for the bulletin.the red lentils make a the difference because I made it again with brown lentils and did not taste near as good. Read More
(1)