Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
1 hr 40 min
Prep:
10 min
Cook:
1 hr 30 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Melt butter over medium-high heat in a large stockpot or Dutch oven. Saute onions with salt until deep brown, about 10 minutes. Reduce heat to low and add garlic, ginger, and pepper. Cook until aromas are released, stirring constantly, about 2 minutes. Add lentils and cook an additional 3 minutes, constantly stirring so the beans are evenly cooked.

Add chicken stock, bring to a boil, reduce to a simmer, and cook, uncovered, about 1 hour 15 minutes. Stir soup regularly to ensure even cooking so the beans do not burn. When done, beans should be soft inside, with no chalkiness. Serve immediately, garnished with a dollop of yogurt.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Mum's Everyday Red Lentils

Recipe courtesy of Aarti Sequeira

Fully Loaded Baked Potato Soup

Recipe courtesy of Guy Fieri

Chicken Soup

Recipe courtesy of Ina Garten

7-Can Soup

Recipe courtesy of Ree Drummond

Tuscan Tomato and Bread Soup - Pappa al Pomodoro

Recipe courtesy of Anne Burrell

White Bean-Chard Soup

Recipe courtesy of Food Network Kitchen

Chicken Noodle Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword