Skip to content
Skip to content

Learn more about nutrition with the free Mini Course! Start or continue now ›

Lentil Soup

Text Save
Photo of the prepared recipe
Photo attribution: Flickr: brianna.lehman
Ready In: 25 minutes
Serves: 4
Dairy-freeGluten-freeLow Added SugarVeganVegetarian

Lentils are high in protein and more delicate tasting than beans. Keep leftovers in the fridge for up to 3 days.

What you'll need

Measuring spoons
Sharp knife
Can opener
Measuring cups
Large pot


Serves 4
1/2 Onion chopped
2 Carrots chopped
2 cloves Garlic minced
2 stalks Celery chopped
1 tablespoon Olive Oil
1 cup Lentils canned, rinsed and drained
14 ounces Chicken Broth low-sodium
1/2 pound Turkey Sausage optional or of Chicken Sausage optional
1/2 tablespoon Vinegar optional
1 teaspoon Dried Thyme
1 Bay Leaf optional
of Salt to taste
of Black Pepper to taste


1.Heat ½ tablespoon oil over medium heat in a large pot. Cook sausage (optional) 5-10 minutes until brown then remove from pot and set aside. Drain oil from pot.
2.Add remaining oil, onion, carrot, celery and garlic. Cook until soft, 5-8 minutes.
3.Add broth, sausage and bay leaf (optional). Boil moderately for 5 minutes.
4.Add lentils, reduce heat to low and simmer for 3-5 minutes (canned lentils are already cooked and will become mushy if cooked much longer).
5.Stir in vinegar (optional), season with salt and pepper to taste.

Chef's Tips

  • Chopped leek can be substituted for onion.

Nutrition Facts

Serving Size 1.00 cup

Serving Per Container 4

Amount Per Serving
Calories 127
% Daily Value*
Total Fat 4 g5%
Saturated Fat <1 g3%
Sodium 224 mg10%
Total Carbohydrate 17 g6%
Dietary Fiber 6 g21%
Protein 7 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

“Funded by USDA SNAP, an equal opportunity provider and employer. Visit for healthy tips.”