Sunday, February 16, 2014

Graeme’s Lentil Soup

Sometimes simple is best and this soup is proof. Enjoy with a slice of dense chewy bread and a deliciously colorful salad.

The nutrition facts for this wonderful soup were created at Calorie Count.

made with red lentils
Graeme’s Lentil Soup


2 cups lentils
1 small carrot, grated
1 medium onion, grated
Salt to taste


Rinse lentils in a colander and put into a large soup pot.

Add one small grated carrot, and one medium grated onion.

Add about 3 to 4 times more water than lentils.

Add desired amount of salt.

Bring to a boil and simmer (on the lowest possible setting) for 3 to 4 hours, making sure you stir a LOT.

If you do not stir enough, you will end up with burned soup on the bottom of the soup pot.

The soup is done when it has reduced significantly, and the fragrance in the house will not allow you to wait another minute before you eat some of the soup! 



  1. I looked at the Nutrition Info for this soup and I can't imagine the sodium content of 4660mg is correct.

    1. oh good grief! Thank you! That is because instead of typing 1/2 t salt (people can always log with any additional salt they use) - I typed 12 t of salt!!!! Many Many thank yous!