Lentil Soup


  • 16-oz. package lentils, rinsed and drained
  • 4 potatoes, peeled and diced
  • 4 carrots, peeled and diced
  • 1 large onion, chopped
  • 2–3 large stalks of celery, diced
  • 28-oz. can tomatoes
  • 7 c. water
  • 2 packages G Washington golden broth or other all-purpose seasoning
  • salt to taste


  1. Bring water to a boil in a large saucepan. Add onions, celery, carrots, lentils and seasonings.
  2. Crush the tomatoes with hands and set aside. When onions and celery are tender, add tomatoes and potatoes and cook until potatoes are tender.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Soups Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.