Lentil Soup

Kitchen Tested
  • Yield 8 cups
  • Prep 5 mins
  • Cook 35 mins

Healthful lentils cook quickly in a weeknight soup.

lentil soup
Mark Boughton


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



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