Lentil Soup
Ingredients
- Yellow Onion110g≈ 1 medium
- Carrots122g≈ 1 cup sliced
- Garlic, raw6g≈ 2 cloves
- Celery80g≈ 0.75 × 1 cup chopped
- Olive Oil14g≈ 1 tablespoon
- Lentils, dry192g≈ cup
- CHICKEN STOCK13440g≈ 14 × 1 quart (32 oz)
- Turkey Chorizo - Jennie O85g≈ 1 link
- White vinegar7.5g≈ 1.5 × tsp
- Thyme1g≈ 1 teaspoon dried
- Bay Leaves0.6g≈ 1 leaf
Estimated Cost
- Yellow Onion (110g)$0.24
- Carrots (122g)$0.31
- Garlic, raw (6g)$0.16
- Celery (80g)$0.35
- Olive Oil (14g)$0.18
- Lentils, dry (192g)—
- CHICKEN STOCK (13440g)$23.56
- Turkey Chorizo - Jennie O (85g)$0.75
- White vinegar (7.5g)—
- Thyme (1g)$0.16
- Bay Leaves (0.6g)$0.48
* Cost estimate based on 9 of 11 ingredients.
Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Heat oil in a large pot over medium heat.
- 2
2. If using sausage, cook it until browned, 5-10 minutes, then remove and set aside.
- 3
3. Drain excess oil from the pot.
- 4
4. Add remaining oil, onion, carrot, celery, and garlic. Cook until softened, 5-8 minutes.
- 5
5. Pour in broth and add thyme and bay leaf (if using). Return sausage to the pot if using. Bring to a boil for about 5 minutes.
- 6
6. Add lentils, reduce heat to low, and simmer 3-5 minutes. (Canned lentils are already cooked and will become mushy if cooked much longer.)
- 7
7. Stir in vinegar if using. Season with salt and pepper to taste.
Nutrition per serving
Based on 4 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.