10 Recipes

Lentil Soup Recipe

Lentil soup from a bag of dried lentils — German Lentil Soup, Moroccan Red Lentil Soup, Sausage and Lentil Soup, Slow Cooker Lentil Soup — for busy nights.

Contributors

★ dinner

dinner

German Lentil Soup

A hearty and nutritious German Lentil Soup, perfect for cold days.

1 hr250 cal15 g proteinServes 430 saves

Jim Wills

Ingredients

1 cup green lentils
1 large, chopped onion
2, chopped carrots
2, chopped celery stalks
2, diced potatoes
6 cups vegetable broth
1 bay leaf
1 teaspoon thyme
to taste salt
to taste black pepper
for serving bacon or smoked sausage (optional)

Instructions

1Rinse the lentils thoroughly under cold water.
2In a large pot, sauté the chopped onions, carrots, and celery until they are soft.
3Add the diced potatoes, lentils, vegetable broth, bay leaf, and thyme to the pot.
4Bring the mixture to a boil, then reduce heat and simmer for about 45 minutes, or until the lentils and vegetables are tender.
5Remove the bay leaf. Season with salt and pepper to taste.
6Optional: Add cooked bacon or smoked sausage slices before serving for extra flavor.

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Slow Cooker Golden Lentil Soup

290 cal6 hr28 saves

Chelsea Carroll

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Tomato lentil soup

250 cal30 min12 saves

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A Bag Of Lentils Feeds Everybody

Lentils don't need soaking, they cook in about 30 minutes, and one cheap bag turns a chopped onion and a couple of carrots into supper for the whole table. That's hard to beat on a Tuesday.

Cooks on Pepper reach for these when the fridge is thin, when the week's grocery money is gone, or when they want something warm on the stove while they help with homework.

Every recipe here is a real pot of soup somebody made on a weeknight — German Lentil Soup with green lentils, Moroccan Red Lentil Soup, Sausage and Lentil Soup with kielbasa, Slow Cooker Golden Lentil Soup, and a simple Tomato lentil soup.

Quick Tips

1
Sort and rinse first
Pour the lentils on a sheet pan and pick out any small stones, then rinse under cold water for 30 seconds.
2
Soften the vegetables first
Cook the chopped onion, carrots, and celery in a tablespoon or two of oil for 6 to 8 minutes before the broth goes in.
3
Salt at the end
Season after the lentils are tender, about 25 to 35 minutes in, so they don't stay firm.
4
Brighten with acid
Stir in a tablespoon of lemon juice or vinegar right before serving to wake the whole pot up.