Susan G Komen  
I've Been Diagnosed With Breast Cancer Someone I Know Was Diagnosed Share Your Story Join Us And Stay Informed Donate To End Breast Cancer
Home > Lentil soup

Lentil soup

Recipe Information

Servings 10
Preparation Time 15 Minutes
Cook Time 1 Hour and 25 Minutes
Total Time 1 Hour and 40 minutes
Difficulty Easy
Main Ingredient Lentil; Potato
Category Beans & Legumes; Vegetables
Meal Lunch; Dinner
Type Appetizer; Main Dish; Side Dish
Subtype Soup
Cuisine American
Cook Method Baking
Diet Gluten Free; Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Fiber


  • 1/2 cup brown lentils 

  • 1/2 cup red lentils 

  • 4 cups water 

  • 2 potatoes, peeled and quartered

  • 1 stalk celery, finely chopped

  • 1 carrot, finely chopped

  • 3 tablespoons chicken bouillon powder

  • 3 cloves, whole

  • 1/4 teaspoon salt 

  • 1/4 teaspoon ground black pepper 



  • Begin by rinsing both lentils (brown and red) several times with cold water. Add the lentils and water to a medium size pot. Boil the mixture for 30 minutes.

  • After 30 minutes, add the potatoes to the pot of lentils. Cook the potatoes until they are tender. Once soft, remove the potatoes from the pot of lentils and mash them. Set the potatoes aside for later.

  • Next, add the carrots, onion, celery, and chicken bouillon powder to the pot. Cover the pot and simmer for 30 minutes or until the lentils have become tender. After, add the cloves, salt, and pepper, and simmer for 15 minutes longer.

  • Add the potatoes that were set aside, and mix to combine. Bring the mixture just to a boil, then reduce the heat to simmer. Add additional seasonings, to taste, and serve immediately.


Nutrition (per serving)

  • Calories: 114 cal

  • Total fat: 1g

  • Saturated fat: 0g

  • Cholesterol: 1mg

  • Sodium: 716mg

  • Potassium: 393mg

  • Carbohydrate: 21mg

  • Fiber: 7g

  • Protein: 7g