Rating: 4.5 stars 4.3
235 Ratings
  • 5 star values: 138
  • 4 star values: 62
  • 3 star values: 22
  • 2 star values: 7
  • 1 star values: 6

This soup has very little fat, is cheap and easy to make and delicious. Our family practically lives on it in the winter and I usually double the recipe. Sprinkle grated cheddar on top if you wish. If you can't hang around long enough for this to cook, put it in a slow cooker.

Recipe Summary

20 mins
1 hr 30 mins
1 hr 10 mins
3 hrs
6 - 1 cup servings


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


Instructions Checklist
  • Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.

  • Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.

Cook's Note:

Combine ingredients in a slow cooker and cook on Low for 8 to 10 hours, or on High for about 4 hours, or until lentils have broken down and vegetables are tender.

Easy Cleanup

Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts

112 calories; protein 6.4g; carbohydrates 21.9g; fat 0.6g; cholesterol 1.7mg; sodium 938mg. Full Nutrition