Published Apr 4th
Prep 20m Cook 1h Additional - Ready In 1h 20m
Servings 20 servings Calories 167

This thick soup is perfect for a cold winter day. It keeps well for a couple of days, and the leftovers are fabulous! This is a great soup to make while camping for a filling meal. Serve with a dash of vinegar and some crusty bread.

Recipe Ingredients

  • 1 pound dry lentils
  • 2 quarts water
  • ¼ cup extra-virgin olive oil
  • 1 pinch salt
  • 1 large onion, grated
  • 4 large tomatoes, grated
  • 8 cloves garlic, minced
  • 3 potatoes, diced
  • 3 carrots, sliced
  • 2 plantains, sliced
  • 5 bay leaves
  • salt and pepper to taste

Cooking Directions

  1. 1 Rinse and pick through lentils, then place in a bowl with water to cover and let soak while you prepare the other ingredients.
  2. 2 Fill a large pot with 2 quarts of water, and stir in the olive oil and salt. Bring to a boil.
  3. 3 Drain the lentils, and carefully pour into the boiling water. Add the onions, tomatoes, garlic, potatoes, carrots and plantains into boiling water. Drop in bay leaves and season with salt and pepper. Reduce heat, cover and simmer until lentils and plantains are tender, 45 to 60 minutes.

Nutrition Facts

  • Calories 167
  • Carbohydrate 28.4 g
  • Fat 3.2 g
  • Fiber 8.9 g
  • Protein 7.3 g
  • Saturated Fat 0.5 g
  • Sodium 15.5 mg
  • Sugar 5.1 g


  1. I pan-roasted the root vegs & caramelized the plantains (oiled skillet low heat; cut each in half to shorten them then split the halves & lay the quarters flat-side down; let them brown then flip & cook for half the time it took to brown the cut side). I also used 6 cups of water - Read more ...
  2. This was a wonderful recipe. I made a large batch and seperated it out into smaller containers. I froze those containers and then took a few of them with me on a camping trip. As they thawed I was able to reheat them on my stove. It was still fabulous.
  3. This was my first attempt at lentil soup and it was a complete success with my family. It's easy and fairly fail-proof. I've made this soup twice now and it's tasted better each time! I modified it a bit; I diced the onions and tomatoes (instead of grating them) and I also left out the - Read more ...
  4. I omitted the plantains and bay leaf (because I have limited access to new ingredients) and added a red bell pepper. Spiced with coriander and paprika. After the soup simmered for almost an hour I used a potato masher and smashed up the potatoes and lentils a bit to make it creamier. My first lentil - Read more ...
  5. Not a bad soup- I diced instead of grating the onion and added a can of diced tomoatoes as I didn't have any fresh. I also added seasonings and a teaspoon of beef boullion. My husband suggests adding meat as well although that would make it not a vegetarian's choice. Not too bad but I - Read more ...
  6. I used about 4 quarts of water. I modified the recipe slightly changes include 1/2 cup olive oil 6 potatoes 16 oz. baby carrots 3 lbs of lentils and 12 ounces of mushrooms. The total yield was around 7 1/2 quarts. I am going to be eating this for days! I hope everyone else enjoys - Read more ...
  7. Hearty satisfying soup. I liked the lentil and plantain combination but next time I might try it with black beans just to see how that is. My only problem was that the lentils needed to cook a little longer than the rest but that could be because I didn't soak them long enough or because - Read more ...
  8. Add a squeeze of lemon and some paprika when serving.

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