Italian-Style Lentil Soup
I cook with lentils often because they're a nutritious, inexpensive source of protein. This low-fat soup is one of my favorite ways to use them. To make it even heartier, add ground beef, cooked sausage or leftover cubed chicken. —Rachel Keller, Roanoke, Virginia
Reviews
My husband enjoyed this soup but the rest of the family thought it was "too intense" or too "sweet". I like salt taste for a main dish. It was more like a sweet and sour sauce flavor that you would put on top of something else. Won't make again.
Followed recipe exactly and was just okay.
Very tasty indeed. I did use suggestions as others used 32 oz 14.5 oz of beef broth and 1 1/4 c. water instead of beef bouillon granules and 5 1/4 c. water. Also added minced garlic and a dash of thyme. One thing I highly recommend it allowing it to simmer 40-50 minutes instead of 20-25 minutes. My lentils still had a bite to them and didn't realize they weren't fully cooked. Will definitely make again and maybe add Acini di Pepe pasta next time. Thanks for the recipe!
Very tasty and easy to make. I used a box(4cups) of low sodium beef broth plus 1 1/4 cups water instead of using beef bouillon. I also did as another reviewer and added a clove of minced garlic and a dash of thyme. I did not have fresh parsley so added less of dried instead. I would definitely make again.
I've been using this recipe for a long time. It is so tasty and easy to make. I always make a double batch and freeze. Enjoy!
nice soup
Wonderful soup! I used homemade turkey broth and added some leftover rice that had been cooked in turkey broth in addition to the red lentils - everything else as per the recipe. Really enjoyed this one and will be sure to make it again!
Really great flavor! Plan to make again!
This is one of the better lentil soups I have ever had. It was so easy to make and super cheap to make because I already had many of the ingredients on hand. It is hearty, healthy, and low fat. Very satisfying.
First time making lentil soup, excellent recipe, I added a couple cloves of garlic and a little bit of tyme.