Moosewood Lentil Soup

4.6 of 5 (10)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 197.1
  • Total Fat: 2.9 g
  • Cholesterol: 6.4 mg
  • Sodium: 274.0 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 10.6 g
  • Protein: 11.3 g

View full nutritional breakdown of Moosewood Lentil Soup calories by ingredient


Delicious, thick and stew-like lentil soup. Delicious, thick and stew-like lentil soup.
Number of Servings: 6


    3 cups lentils, any type
    7 cups water or stock (more as needed)
    1 to 2 Tbl. canola oil or butter
    1 cup chopped onion
    1 cup minced celery
    1 cup chopped carrots
    1 Tbl. minced garlic
    1 ½ to 2 tsp. salt
    black pepper to taste
    a few pinches of dried herbs (thyme, oregano, or basil)
    2 medium-sized ripe tomatoes, chopped
    2 Tbl. dry red wine (optional)
    2 Tbl. fresh lemon juice
    2 Tbl. molasses or brown sugar
    Red wine vinegar for the top
    Minced scallions for the top (optional)


Place the lentils and water in a soup pot or Dutch oven. Bring
to a boil, lower heat to a simmer, and let cook until the
lentils are mushy (about 45 minutes). Add more water as
needed, until the soup is your favorite consistency.

Heat the oil or melt the butter in a medium-sized skillet. Add
the onion, celery, and carrots, and sauté over medium heat for
about 10 minutes. Add the garlic, 1 tsp. salt, pepper, and
herbs of your choice, and sauté about 5 minutes longer.
Transfer to the lentils.

Stir in the wine, if desired, the lemon juice and the molasses
or brown sugar. Taste to correct seasonings, then simmer for
at least 15 minutes longer. Serve hot, with a little vinegar
drizzled onto each serving, and a sprinkling of minced
scallions on top, if desired.

Number of Servings: 6

Recipe submitted by SparkPeople user THEPLATYPUS.

Member Ratings For This Recipe

  • no profile photo

    4 of 4 people found this review helpful
    I do this without any added oil or brown sugar/molasses. Doesn't need it (and not in the original recipe). This soup is fantastic and filling enough for a meal on its own, especially with a piece of whole wheat bread on a winter's day! - 2/18/09

  • no profile photo

    2 of 2 people found this review helpful
    Delicious! I added some chopped spinach. - 9/28/10

  • no profile photo

    1 of 1 people found this review helpful
    I omitted the tomatoes by mistake and it was still delicious and flavorful. It didn't seem to be missing anything. This is a keeper. I got closer to 8 1-cup servings without the tomatoes. - 12/4/11

  • no profile photo

    1 of 1 people found this review helpful
    As a vegetarian this soup is going a staple . It is amazing! I love these types of dishes because you really throw in any root veggies you have laying around. I use turnips, potatos, or rutabages as I have available. I like to thin slice them as they make the soup have a creamy texture. - 3/2/10

  • no profile photo

    Very Good
    for low potassium diet, add more water and it can be served for 12 sevings - 11/30/15