This thick soup is perfect for a cold winter day. It keeps well for a couple of days, and the leftovers are fabulous! This is a great soup to make while camping for a filling meal. Serve with a dash of vinegar and some crusty bread.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse and pick through lentils, then place in a bowl with water to cover and let soak while you prepare the other ingredients.

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  • Fill a large pot with 2 quarts of water, and stir in the olive oil and salt. Bring to a boil.

  • Drain the lentils, and carefully pour into the boiling water. Add the onions, tomatoes, garlic, potatoes, carrots and plantains into boiling water. Drop in bay leaves and season with salt and pepper. Reduce heat, cover and simmer until lentils and plantains are tender, 45 to 60 minutes.

Nutrition Facts

167 calories; protein 7.3g 15% DV; carbohydrates 28.4g 9% DV; fat 3.2g 5% DV; cholesterolmg; sodium 15.5mg 1% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/02/2008
I used about 4 quarts of water. I modified the recipe slightly changes include 1/2 cup olive oil 6 potatoes 16 oz. baby carrots 3 lbs of lentils and 12 ounces of mushrooms. The total yield was around 7 1/2 quarts. I am going to be eating this for days! I hope everyone else enjoys as much as I did. Read More
(18)

Most helpful critical review

Rating: 3 stars
01/06/2010
Not a bad soup- I diced instead of grating the onion and added a can of diced tomoatoes as I didn't have any fresh. I also added seasonings and a teaspoon of beef boullion. My husband suggests adding meat as well although that would make it not a vegetarian's choice. Not too bad but I wasn't impressed enough to make it again. Read More
(5)
13 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
05/02/2008
I used about 4 quarts of water. I modified the recipe slightly changes include 1/2 cup olive oil 6 potatoes 16 oz. baby carrots 3 lbs of lentils and 12 ounces of mushrooms. The total yield was around 7 1/2 quarts. I am going to be eating this for days! I hope everyone else enjoys as much as I did. Read More
(18)
Rating: 4 stars
02/19/2006
Hearty satisfying soup. I liked the lentil and plantain combination but next time I might try it with black beans just to see how that is. My only problem was that the lentils needed to cook a little longer than the rest but that could be because I didn't soak them long enough or because they were a bit old to begin with. Read More
(16)
Rating: 4 stars
02/25/2005
Add a squeeze of lemon and some paprika when serving. Read More
(13)
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Rating: 3 stars
01/06/2010
Not a bad soup- I diced instead of grating the onion and added a can of diced tomoatoes as I didn't have any fresh. I also added seasonings and a teaspoon of beef boullion. My husband suggests adding meat as well although that would make it not a vegetarian's choice. Not too bad but I wasn't impressed enough to make it again. Read More
(5)
Rating: 4 stars
06/15/2011
I omitted the plantains and bay leaf (because I have limited access to new ingredients) and added a red bell pepper. Spiced with coriander and paprika. After the soup simmered for almost an hour I used a potato masher and smashed up the potatoes and lentils a bit to make it creamier. My first lentil soup and I absolutely loved it. Read More
(4)
Rating: 5 stars
01/08/2012
This was my first attempt at lentil soup and it was a complete success with my family. It's easy and fairly fail-proof. I've made this soup twice now and it's tasted better each time! I modified it a bit; I diced the onions and tomatoes (instead of grating them) and I also left out the plantains. I added a bit of chicken broth perhaps a cup after it simmered a while and I thought that really added to the flavor. I like lentils a little bit more on the tender side so I soaked then boiled them for about 30 minutes before adding the other ingredients. I also let the soup simmer longer. Read More
(3)
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Rating: 4 stars
09/03/2013
This was a wonderful recipe. I made a large batch and seperated it out into smaller containers. I froze those containers and then took a few of them with me on a camping trip. As they thawed I was able to reheat them on my stove. It was still fabulous. Read More
(1)
Rating: 5 stars
08/18/2018
I pan-roasted the root vegs & caramelized the plantains (oiled skillet low heat; cut each in half to shorten them then split the halves & lay the quarters flat-side down; let them brown then flip & cook for half the time it took to brown the cut side). I also used 6 cups of water to begin then when the lentils began to suck up water & the soup beg@n to thicken I added 2 cups of apple cider & 2 tablespoons of Bragg s live cider vinegar. This soup can be eaten year round cold in the hot months & hot when it s cold - flavorful filling & brothy.: ) Read More