Lentil Soup III

Lentil Soup III

Soups, Stews and Chili Soup Beans and Peas Lentil Soup

As a busy college student, I don't have much time to eat, let alone cook. I've been making this soup for myself my whole college career, since it's a soup my mom made when I was growing up. This soup is illegally easy and incredibly good for you. Eat it up! You can add sliced, shredded, or diced cooked chicken to the soup when it is almost ready. This soup is delicious, but it can be a surprisingly dull color. You can make it more attractive by serving it with a thin slice of lemon on top and a sprinkle of chopped parsley or chives.

Servings per recipe: 8
Calories per serving: 156
Preparation time: 5m
Total cooking time: 35m


  • 2 cups dry lentils
  • 2 quarts chicken broth
  • 1 onion, diced
  • 1/4 cup tomato paste
  • 2 cloves garlic, minced
  • 1 tablespoon ground cumin


  • 1   In a large saucepan combine lentils, broth, onion, tomato paste, garlic and cumin. Bring to a boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 minutes. Serve with a squeeze of lemon.

Nutrion facts:

Total Fat 0.7g 1%
    Saturated Fat 0.0g  
Cholesterol 0mg  
Sodium 69mg 3%
Potassium 565mg 16%
Total Carbohydrates 27.7g 9%
Dietary Fiber 10.1g 40%
Protein 11.5g 23%
Sugars 4g  
Vitamin A 144IU  
Vitamin C 5mg  
Calcium 37mg  
Iron 5mg  
Thiamin 0mg  
Niacin 3mg  
Vitamin B6 0mg  
Magnesium 51mg  
Folate 220mcg