Lentil Soup

Name: Lentil Soup
Yield: 10 Servings
Ingredients: 2 tablespoons olive oil (or cooking oil of choice); 1 large red, yellow, or white onion, chopped; 3 medium carrots, finely diced; 1/4 teaspoon red pepper flakes; 3 garlic cloves, minced; 1 can (14 1/2 ounces) diced tomatoes; 1 bay leaf; 1 teaspoon salt; 1 teaspoon black pepper; 2 cups lentils, rinsed (1 pound); 8 cups low-sodium chicken broth or vegetable broth

Source: Bronson Wellness Center, Adapted from Easy Lentil Soup Bronson Healthcare - Michigan

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This wholesome lentil soup is simple yet satisfying. Using vegetable broth makes it a delicious vegetarian option.

Makes

10 Servings

Ingredients

2 tablespoons olive oil (or cooking oil of choice)
1 large red, yellow, or white onion, chopped
3 medium carrots, finely diced
1/4 teaspoon red pepper flakes
3 garlic cloves, minced
1 can (14 1/2 ounces) diced tomatoes
1 bay leaf
1 teaspoon salt
1 teaspoon black pepper
2 cups lentils, rinsed (1 pound)
8 cups low-sodium chicken broth or vegetable broth

Directions

Wash hands with soap and water.
Sauté onions, carrots, red pepper flakes, and garlic in oil until soft.
Add tomatoes, bay leaf, salt and pepper and stir well.
Add rinsed lentils and broth and simmer until lentils are soft, about 30 minutes. Keep checking lentils until they are done.
Season with additional salt and pepper, if desired.

Notes

Learn more about: Onions Carrots Garlic Tomatoes Herbs

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