Lentil Soup
4.63,289 ratings on Allrecipes$187a serving20 min hands-on, 1 hr totalRecipe makes 8American
Featured in Budget week: 5 dinners at $2.27 a serving
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Ingredients
Amounts as written, for the 8 servings the recipe makes
- ¼ cup olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups dry lentils
- 8 cups water
- 1 (14.5 ounce) can crushed tomatoes
- ½ cup spinach, rinsed and thinly sliced
- 2 tablespoons vinegar
- salt to taste
- ground black pepper to taste
About $1.87 a serving for the ingredients used, at today's Walmart prices.
Method
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Get the full method on AllrecipesWhat cooks on Allrecipes say
“Based on comments here, I made some substitutions and I think this is the best lentil soup I've had in a long time. I added another 2 carrots, I doubled all the spices. I added 1/8 tsp. red pepper flakes, I bought a can of 28oz. crushed tomatoes. I added the 14.5 oz. that the recipe called for…”
— Olive L. on Allrecipes“I made this recipe and scaled it for 42 since it was going to be a main dish for our school's teacherstaff appreciation lunch. I used stewed tomatoes and vegetable broth which made it vegetarian so those teachers and staff who are vegetarians could enjoy it too. It was well liked, (I loved it!)…”
— Allrecipes M. on Allrecipes, Nov 2003“This is great lentil soup. My husband said that it was better than any he had had. I added extra garlic and spinach and omitted the olive oil to cut fat. Also, have tried wine vinegar and balsamic, balsamic is best. Very "meaty" and tasty, I would definitely recommend.”
— Martha W. on Allrecipes, Nov 2002