Lentil Soup

lentil soup
Mark Boughton
  • Yield: 8 cups
  • Prep: 5 mins
  • Cook: 35 mins


3slices bacon
1stalk celery
1medium onion
1medium carrot
1clove garlic
1can (28-ounce) diced tomatoes
4cups vegetable broth
1cup lentils


  1. Cook bacon; remove, drain and set aside. Reheat pan drippings. Add celery, onion, carrot and garlic to pan and saute until tender.
  2. Add  tomatoes and vegetable broth. Bring to a boil. Add lentils. Reduce heat and simmer until lentils are done, 30 to 45 minutes. Season with oregano, basil and thyme. Crumble bacon on top.

Recipe by Jo Marshall.

Nutritional Info *per serving

  • Calories 140
  • Glycemic Load 1
  • Fat 1.5g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0.5g
  • Cholesterol 5mg
  • Sodium 770mg
  • Potassium 330mg
  • Carbohydrate 22g
  • Fiber 7g
  • Sugars 6g
  • Protein 8g
  • Trans Fat 0g
  • Vitamin A 45%
  • Vitamin C 30%
  • Calcium 4%
  • Iron 15%
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