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hearty lentil soup


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  • 2 celery ribs, thinly sliced
  • 1 med. onion, chopped
  • 1 garlic clove, minced
  • 6 cups water
  • 2 tablespoons butter
  • 1 28oz. can diced tomatoes, undrained
  • 3/4 cup dry lentils, rinsed
  • 3/4 cup pearl barley
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon rosemary, crushed
  • 1/4 teaspoon pepper
  • 1 c thinly sliced carrots
  • 1 c shredded Swiss cheese



Step 1

in a dutch oven or a soup kettle, saute the celery, onion and garlic in butter until tender. add water, tomatoes, lentils, barley, bouillon, oregano, rosemary and pepper; bring to a boil. reduce heat; cover and simmer for 40 min or until lentils and barley are almost tender. add carrots; simmer for 15 min. or until carrots are tender. sprinkle with cheese.

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