Hearty Lentil Soup

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“If you like lentils, you should love this soup. I like it best with the smaller amount of stock, so it's nice and thick and rich.”
1hr 45mins

Ingredients Nutrition


  1. (Note on beef stock: I use about 9 cups of stock, which makes a very thick soup. If you like a thinner soup, add more water. Commercial stocks, such as Swanson's, have a stronger flavor, so no more than 8 c. of stock should be used; then add water if necessary).
  2. Shred carrots and sausage in a food processor.
  3. Combine all ingredients except the vinegar in a stockpot. A 4-quart pot will be fine for 9 cups of stock; if you use more than that, you will need to go to a 5-quart or 6-quart pot.
  4. Bring soup to a boil, then reduce heat and simmer about 1 1/2 hours, or until lentils are soft.
  5. Add vinegar and stir well.
  6. With 9 cups of stock, makes about 6 2-cup servings.
  7. Like most soups, this reheats very well, and becuase there is virtually no fat in it, it can even be frozen.

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