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14Ingredients
40Minutes
310Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. oil (I like avocado oil)
- 1 yellow onion (finely chopped)
- 3 carrots (finely chopped)
- 3 stalks celery (finely chopped)
- 3 garlic cloves (minced)
- 1/2 tsp. salt
- 1/2 tsp. ground coriander
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 cup lentils (picked and rinsed*)
- 15 oz. diced tomatoes (with their juices)
- 4 cups vegetable broth
- 2 bay leafs
- fresh lemon juice (squeeze)
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Directions
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol |
Sodium1290mg54% |
Potassium1000mg29% |
Protein15g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate47g16% |
Dietary Fiber19g76% |
Sugars11g |
Vitamin A190% |
Vitamin C60% |
Calcium8% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(21)
Susan PT a year ago
Added a few more veggies and tumeric. My husband would not have eaten it, so added 4 very lean sweet onion pork brats (casing removed and diced) at same time I added my precooked lentils. (Told him it was Brat Chili with bean alternative) Simmered for 20 min. VERY good!!!!! We both said we’d like to make it again! Plenty left for 4 large bowls.
Leslie a year ago
Made this to the recipe. Very good! Even hubby had two bowls! I soaked the lentils for about 2-1/2 hours but saw they can be more like 6-8 hour. The lemon was a good touch, served it with garlic toast.
Vanessa Tomada a year ago
Delicious! I made it as the recipe suggests, except I added spinach, fresh tomato, and yellow peppers as they needed using up. I didn't add extra salt as the soup stock is very salty. I only soaked the lentils for half an hour, so I ended up simmering it for about an hour. It was super yummy and not spicy at all. Served with crusty loaf
Marilyn Madison a year ago
Great. I really liked it. I did not have diced tomatoes, so I used some V-8, which was fine, but diced tomatoes would be nice. I also added some chopped parsley to the soup (about an eighth of a cup, but could use more).
Sonny 2 years ago
This is a great lentil soup recipe. Instead of coriander, I added fresh cut up spinach. Tastes great!
Lucy 2 years ago
OMG the soup is good if you can stand how hot it is! SPICY! which hubby and I cannot eat. I wish I’d known that BEFORE making this. Had to throw it out.
Edina Lula 2 years ago
This was my first time making lentil soup and it turned out delicious. Very easy. Will definitely make it again.
Jeanne Chandler gaut 2 years ago
I didn’t have lentils, so used split pea. The chili taste was a little overwhelming. Might be better next day.
Michelle Dill 2 years ago
Oh My!! This soup is the best thing i ever had. If you have company coming over and its a cold day cook this soup up I promise you it will impress anyone. It's easy and fast and tastes so great. I used olive oil instead of avocado oil and it still tasted great. I served mine with some toasted garlic bread on the side. Dont forget the wedge of lemon to squeeze on top. I dont know what it is about the lemon juice but it made the flavors of the soup even better.
GRB 2 years ago
This is quite good. I add a bit more salt and garlic and top it off with a splash if hot sauce.
Meta Murphy 3 years ago
I enjoy easy to prepare recipes that are super tasty. This one fits that bill completely. An unexpected treat.
Robinson 3 years ago
Great! We enjoyed it with some corn bread! It was perfect for our cold rainy day!
Mel T 4 years ago
It was delicious! I added some bacon for added richness, but it would have been just as great without.