This is a very easy and flavorful lentil soup that is perfect for a cold winter day!

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
8 (1 cup) servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large pot over medium heat. Add mushrooms, green pepper, onion and garlic, and saute until tender, about 5 minutes. Pour in the chicken broth, and stir in the tomato paste. Bring to a boil, and add the lentils. Reduce heat to low, cover, and simmer for about 15 minutes. Season with basil, salt and pepper. Cover and simmer for another 15 minutes.

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  • Ladle into bowls, and top each bowl with 1 tablespoon of sherry and sprinkle with Parmesan cheese to taste.

Nutrition Facts

198 calories; protein 12.5g; carbohydrates 30.7g; fat 3.2g; cholesterol 2.8mg; sodium 301.6mg. Full Nutrition
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Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/30/2004
Absolutely delicious and very very easy. A nice change from the typical celery/carrot lentil soups. I used about half of the recommended amount of lentils so that it didn't get too thick and it came out wonderfully. The tomato paste gave it a wonderfully rich flavor so if you prefer your soups "brothier " go with less tomato paste. We skipped the sherry and just went with a sprinkling of parmesan and it was perfect. This probably would work well with cannellini if you don't have lentils on hand. Thanks for an excellent recipe! Read More
(18)

Most helpful critical review

Rating: 1 stars
11/20/2007
Portobello mushrooms are hard to find where we live so when I ran across them I thought I'd try something new! So.. this soup was what I did. I have one word... BLECH! It was not even edible. My son asked me why the soup tasted like "bathwater!" and he wasn't being rude - he was just asking like any 4 year old. Honestly I'm not a negative reviewer but I felt I needed to warn others... Read More
(10)
29 Ratings
  • 5 star values: 14
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
04/30/2004
Absolutely delicious and very very easy. A nice change from the typical celery/carrot lentil soups. I used about half of the recommended amount of lentils so that it didn't get too thick and it came out wonderfully. The tomato paste gave it a wonderfully rich flavor so if you prefer your soups "brothier " go with less tomato paste. We skipped the sherry and just went with a sprinkling of parmesan and it was perfect. This probably would work well with cannellini if you don't have lentils on hand. Thanks for an excellent recipe! Read More
(18)
Rating: 4 stars
02/09/2004
This is a balanced hearty soup which will be especially popular on winter nights. I only had 4 cups of broth so mine turned out a little more like stew than soup but is quite tasty anyway. I wouldn't suggest serving this to anyone who doesn't like lentils as the flavor definitely comes through but the onion and pepper flavors are less pronounced. I might top some of the leftovers with sour cream and a little salt instead of parmesan. Next time I make this I will probably add more mushrooms. Read More
(16)
Rating: 4 stars
02/15/2004
I substituted celery for the green pepper & only added a dash of basil instaed of 4 teaspoons. I used a 32 oz. box of chicken broth & a 14 oz. can. The soup gets pretty thick though so you may want to add more broth possibly at the end. I did simmer the soup for longer than the recipe said. It tastes good with & without the added sherry. Read More
(12)
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Rating: 5 stars
04/17/2009
I've been trying a lot of lentil recipes lately because my family is trying to eat cheap and healthy meals. This is one of my favorites. I usually don't like soups very much but I did like this. It doesn't need the sherry though. Read More
(11)
Rating: 1 stars
11/20/2007
Portobello mushrooms are hard to find where we live so when I ran across them I thought I'd try something new! So.. this soup was what I did. I have one word... BLECH! It was not even edible. My son asked me why the soup tasted like "bathwater!" and he wasn't being rude - he was just asking like any 4 year old. Honestly I'm not a negative reviewer but I felt I needed to warn others... Read More
(10)
Rating: 5 stars
02/22/2010
This was really good! I didn't have cooking sherry so I didn't add it. I also didn't have a green pepper so I put in some celery which was good! I did take some fresh washed spinach and shredded it into my bowl of hot soup. I got the idea from another lentil soup recipe and it tasted really good in here. Maybe too much basil next time I won't add so much. I did keep adding water to the soup as it cooked but that's my personal preference on how thick I like it. Will make again! Read More
(7)
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Rating: 4 stars
11/11/2007
Very good! Next time I'd use less lentils and more mushrooms. A nice easy satisfying soup. Read More
(6)
Rating: 4 stars
08/14/2008
substituted some water with tomato sauce as we had not tomato paste used vegetable broth instead of chicken broth nice simple soup that we will be making again! Read More
(6)
Rating: 5 stars
02/11/2012
Best lentil soup yet! (Didn't have sherry so I left that out) Read More
(2)
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