Easy Four Ingredient Lentil Soup

Prep Time
Cook Time
Ready In

"Cold weathercalls for hearty soup. This is a very easy soup from Kraft Kitchens. The recipe makes 8 cups of soup. I like to throw in a few croutons Mmm"

Original recipe yields 7 servings


  • Serving Size: 1 (329.6 g)
  • Calories 221.4
  • Total Fat - 2 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 0 mg
  • Sodium - 80.2 mg
  • Total Carbohydrate - 34.8 g
  • Dietary Fiber - 15.3 g
  • Sugars - 2.9 g
  • Protein - 17.6 g
  • Calcium - 44.8 mg
  • Iron - 4.3 mg
  • Vitamin C - 8.9 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Place all the ingredients in a saucepan, bring to a boil and simmer for 45 minutes or until the vegetables and Lentils are tender

Step 2

Serve as is or puree the soup in your blender

Step 3

Season with salt and pepper If you wish garnish with chopped cilantro

Tips & Variations

No special items needed.

2 Reviews

Sue Lau

This is quite good! I don't tend to puree my dal/lentil soups so I just used and extra 2 cups broth and let it cook until the lentils broke down, which they always do eventually. You invited me to season this one up and I did. For this batch I added garlic powder, paprika, cumin, turmeric, salt, pepper, asafoetida, sliced thai chiles, a pinch of baking soda (helps tenderize pulses/beans) and I had about 1/4 cup leftover salsa fresca from a Mexican restaurant takeout that I tossed in to get rid of. All were wonderful and gave the soup a hint of both Indian and southwest flavor with a bit of kick from the thai chiles and salsa. Nice! Thanks for sharing.


review by:
(19 Mar 2013)


I made this last night adding a couple of potatoes and omitting the cilantro. I don't usually make lentil soup using red lentils but loved this soup. The red lentils cook up very quickly making this an ideal week night recipe.


(12 Sep 2012)