Lentil Soup quick fast simple edit


by: cooking_bird

Lentil Soup recipe, very simple fast , quick and easy.


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serves: 4

3 strips bacon (3 ounces) (cut into 1/2-inch pieces)

1 large onion (chopped)

3 medium carrots (peeled, halved lengthwise, and cut into 1/4-inch half moons)

3 cloves garlic (minced)

2 tablespoons tomato paste

1 1/2 cups lentils (picked over and rinsed)

1/2 teaspoon dried thyme

2 cans (14.5 ounces each) (3 1/2 cups) reduced-sodium chicken broth

1 tablespoon red-wine vinegar

Coarse salt and fresh ground pepper

Nutrition Facts
Lentil Soup quick fast simple

Servings Per Recipe: 4

Amount per Serving

Calories: 624

  • Total Fat: 30.9 g
  •     Saturated Fat: 10.1 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 43.4 mg
  • Sodium: 696.4 mg
  • Total Carbs: 56.4 g
  •     Dietary Fiber: 24.3 g
  •     Sugars: 6.5 g
  • Protein: 31.4 g

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1 In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook the bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but l tablespoon of the fat.

2 Add the onion and carrots; cook until softened, about 5 minutes. Stir in the garlic, and cook until fragrant, about 30 seconds. Stir in the tomato paste, and cook for 1 minute.

3 Add the lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until the lentils are tender, 30 to 45 minutes. If the soup becomes too thick during cooking, add up to l cup more water.

4 Stir in the vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve the soup immediately.

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