Copycat Amy’s Lentil Soup Recipe

Real quick like, allow me to do update from yesterday’s post. I wore the PRO Compression socks all day at work with a busy mammography schedule and they were awesome! I can tell you that my feet honestly didn’t hurt as much, however, they did leave some red marks as is to be expected, which can be a bit irritating to some. If you haven’t yet, hop on over to yesterday’s post and enter my giveaway! It’s super easy and quick and you could win a prize worth $50!

Okay back to business. So, for the last couple weeks I have been craving lentil soup. Strange thing to crave…most people crave cupcakes or french fries. But not just any lentil soup…”Amy’s” Lentil Soup to be precise. I made the enormous mistake of making a Costco trip while I was super hungry and let’s just say I ended up with A LOT of goodies. One of those goodies was a 12 pack of Amy’s Soup of the Lentil and Black Bean variety I think…honestly though, I can’t remember the second flavor. I just freaking love that Lentil Soup! Oh my lord people, it’s amazing. It’s also amazingly expensive, even from Costco. I bought the soup for those days when, “Whoops! I didn’t make dinner, I have no lunch for work and I don’t even have any bread for making a sandwich…” However, what ending up happening was that I ate them all in a week’s time. The lentil cans that is.

A couple weeks after my Amy’s Lentil Soup rampage was over I started going through withdrawals. I went to the store like a soup crack addict to feed my addiction I had created, only to find that one can was like $3.50! Say whaaaaaaaat?! Oh hell no, y’all! I am not paying $3.50 for a can of soup I can make myself for dirt cheap. Straight up. And so, here I was, staring at this can of lentil soup, all cracked out. What’s a lentil lovin’ lady to do? True fact #1: I almost named my blog Lentil Lady after a friend called me that. I really like lentils, okay? True Fact #2: I brought a ginormous bowl of this leftover soup to work today and my coworkers asked me if I was taking it to the potluck we apparently happened to be having that day (I was not aware of this)…NooooI just really love lentils! Sheesh!

The solution was to of course just make my own! So, combining a recipe from another blogger who obviously suffers from the same addiction as myself and dissecting the back of the Amy’s Lentil Soup can, I came up with my own recipe that tastes just like Amy’s. It really, seriously does. I haven’t done a blind taste comparison…but I’m not joking when I tell you that, yes, I do plan to.

Produce On Parade - Copycat Amy's Lentil Soup Recipe

Your wallet will know the difference but your taste buds won’t. Here it is in all it’s amazing lentil copycat glory.

Copycat Amy’s Lentil Soup Recipe

Inspired by Amy’s Lentil Soup and Sarah Emily Katz

  • 1 Tbsp. olive oil
  • 2 medium carrots, minced
  • 3 stalks of celery (leaves too!), minced
  • 1/2 yellow onion, minced
  • 3 cloves of garlic, minced
  • 1 15 oz. can of stewed tomatoes, blended
  • 2 cups of vegetable broth
  • 2 cups of water
  • 1/2 medium sweet potato, minced
  • 2 tsp. pink himalyan salt
  • 3/4 tsp. ground cumin
  • 1 large bay leaf
  • 2 Tbsp. balsamic vinegar
  • 2 1/2 cups red lentils
  • 1 tsp. fresh thyme, chopped
  • 1 tsp. fresh oregano, chopped

A Few Notes: 

- Make sure to mince the vegetables, not dice. They should be chopped very small.
- Use any lentils you like, but I strongly recommend red lentils. They cook very quickly, require less water and cook to the texture that is desired for this soup. That said, if you prefer to use brown or green lentils (you’re so stubborn!) just note that you’ll need to probably double the water and cook the soup longer. I refuse to vouch for the results of this soup with the use of other lentils. Yea, I’m mean like that. Red lentils also are the most nutritious of all the lentils,so get yourself some! I’m not lying…check it out here.
- If you don’t have fresh herbs, use 1/4 tsp. of dried instead and add them in at the same time as the cumin.
- I used a pressure cooker to reduce the cooking time of this soup, but if  you don’t have one, I’ll include regular stove-top directions as well.

Heat oil in the pressure cooker (lid off) or a large soup pot. Add in the chopped carrots, celery and onion. Saute for about 5 minutes, then add the garlic and continue to saute for another 3 minutes or so.

Produce On Parade - Copycat Amy's Lentil Soup Recipe Produce On Parade - Copycat Amy's Lentil Soup Recipe In a blender, add the can of stewed tomatoes and blend until mostly smooth. Add to the pot along with the vegetable broth. Bring to a boil and then add the sweet potatoes and simmer for about 10 minutes, until the potatoes have softened. Stir occasionally.

Produce On Parade - Copycat Amy's Lentil Soup Recipe

Add in the remaining ingredients, excluding the fresh herbs. If you’re using a pressure cooker, put the lid on and bring to pressure. Allow to pressure cook for about 20 minutes and then slow release the pot. After the time is up, stir the soup, you may need to add more water if necessary. Taste to ensure that the lentils are cooked through and are soft, especially if you’re not using red lentils! If you’re using a regular soup pot, cover and simmer for 45 minutes to one hour. All of this could vary greatly depending on what lentils you use and what method of cooking you implement. Take note, this soup is on the thicker side.

When the soup is done cooking, remove from heat and stir in the chopped herbs.

Produce On Parade - Copycat Amy's Lentil Soup Recipe

There you have it. Amy’s Lentil Soup…okay, maybe not  ”Amy’s” but who can tell the difference?

Produce On Parade - Copycat Amy's Lentil Soup Recipe

How do you make lentil soup look good in photographs? Trick question. You can’t. It’s not possible, I’ve tried. Can’t be done.

Produce On Parade - Copycat Amy's Lentil Soup Recipe

This was Todd when we got home.

sleeping

And this is the worst garden helper…

helper

…#stophelping

Copycat Amy’s Lentil Soup Recipe
 
Too poor to buy Amy’s soup? Me too, but don’t fret! This recipe tastes just like the real thing! You’re wallet will know the difference but your taste buds won’t
Author:
Recipe type: Soup
Serves: 6
Ingredients
  • 1 Tbsp. olive oil
  • 2 medium carrots, minced
  • 3 stalks of celery (leaves too!), minced
  • ½ yellow onion, minced
  • 3 cloves of garlic, minced
  • 1 15 oz. can of stewed tomatoes, blended
  • 2 cups of vegetable broth
  • 2 cups of water
  • ½ medium sweet potato, minced
  • 2 tsp. pink himalyan salt
  • ¾ tsp. ground cumin
  • 1 large bay leaf
  • 2 Tbsp. balsamic vinegar
  • 2½ cups red lentils
  • 1 tsp. fresh thyme, chopped
  • 1 tsp. fresh oregano, chopped
Instructions
  1. Heat oil in the pressure cooker (lid off) or a large soup pot. Add in the chopped carrots, celery and onion. Saute for about 5 minutes, then add the garlic and continue to saute for another 3 minutes or so.
  2. In a blender, add the can of stewed tomatoes and blend until mostly smooth. Add to the pot along with the vegetable broth. Bring to a boil and then add the sweet potatoes and simmer for about 10 minutes, until the potatoes have softened. Stir occasionally.
  3. Add in the remaining ingredients, excluding the fresh herbs. If you’re using a pressure cooker, put the lid on and bring to pressure. Allow to pressure cook for about 20 minutes and then slow release the pot. After the time is up, stir the soup, you may need to add more water if necessary. Taste to ensure that the lentils are cooked through and are soft, especially if you’re not using red lentils! If you’re using a regular soup pot, cover and simmer for 45 minutes to one hour. All of this could vary greatly depending on what lentils you use and what method of cooking you implement. Take note, this soup is on the thicker side.
  4. When the soup is done cooking, remove from heat and stir in the chopped herbs.

 

  • Jennifer

    This was SO good! I am going to try to use the leftovers as a base for shepherd’s pie tonight. Definitely a keeper!

    • http://produceonparade.com/ Katie @ Produce on Parade

      Oh my goodness, what a grand idea! I love it! Let me know it works out. That’s awesome!

  • sissy

    so glad to fine this, hubby is a picky eater. when he ate one of the cans i had, he liked it but price was too high to buy again. so glad some one tried to copy it. since i am not a great cook :)

    • http://produceonparade.com/ Katie @ Produce on Parade

      I’m glad to have helped out! :)

  • Ashley Bozekowski

    I just made this tonight, I am so happy to have found this post!! Thank you so much for solving the mystery of this recipe!! I am also an Amy’s addict, I love many of their soups but I love the lentil one. I tried another recipe and although it was good, it was not what I was looking for and I was disappointed. Then I found yours! Anyway I made it and it DOES taste exactly like Amy’s, just what I was looking for, thank you so much!

    • http://produceonparade.com/ Katie @ Produce on Parade

      Thanks, Ashley! I am so so happy you liked it! It’s a perfect substitute for Amy’s, no? Soooo much cheaper, too! :)

  • Anne

    Hey! Just wanted to let you know this was great. I didn’t have any bay leaves but it didn’t even matter– this soup was the bomb! I added about a tbls of crushed rep pepper since I enjoy a bit of a kick.

    I also made your hummus salad dressing. I could drink that stuff! I substituted the kalamata olives with jalapeno stuffed olives though. I will use that for more than just greek salads!

    Thanks so much for the wholesome recipes. I was dying to find a great Amy’s substitute. Won’t even miss her. ;)

    • http://produceonparade.com/ Katie @ Produce on Parade

      Hi, Anne! I am glad you liked the soup :) It’s great because Amy’s is soooo expensive. Oooo spicy! I am pretty much a big wimp when it comes to spicy foods. So happy to hear that you’re enjoying the recipes, Anne! Cheers!

  • BrookeSage

    My son and I love this Amy’s soup, but one can can’t really feed us both. Also, it’s too pricey.
    I followed your recipe but with these variations and additions:
    -avocado oil instead of olive oil

    -extra carrots, celery stalks, the whole onion, and whole sweet potato
    -(we like our soup with lots of veggies)
    -I peeled my own tomatoes, diced, and cooked them before pureeing
    -added turmeric and paprika
    And finally,
    I added finely chopped spinach at the end of cooking before the fresh herbs (sneak in those greens when you can!)
    It needed some extra salt and spices and water to keep up with the extra veggies.
    SO AMAZING. Goodbye Amy’s canned soup.

    • http://produceonparade.com/ Katie @ Produce on Parade

      I’ve never heard of avocado oil! How cool! I like your additions! So glad you enjoyed it :)

  • Megan

    I just ate my 1st bowl of Amy’s lentil soup…and yup I immediately searched for a copycat recipe! I pretty much inhaled that bowl (it’s still sitting on my desk, unwashed!) and found your blog. Thank you, thank you, thank you. Glad to know I’m not the only one that now feels addicted. Even after just one ‘hit’, hahaha
    I’ll be trying this recipe soon. Minus the tomatoes…not a fan of those at all!

    • http://produceonparade.com/ Katie @ Produce on Parade

      Hi Mean! I am glad you liked it! :) Leeeentilll souuuppp..mmmmm

  • Jessie

    I love Amy’s lentil soup, so I was super excited to try this recipe. No offense, but I thought it was terrible. I think it was the tomatoes. The soup tasted like tomato soup with lentils thrown in, and I cannot stand tomato soup. I don’t believe Amy’s lentil soup has any tomato products in it.

    To the poster who asked about making a creamy instead of watery soup, the best way to do this is to throw about a third of the soup in a blender, blend until creamy, then mix it back in with the soup in the pot. Delicious and non-watery!

    • produceonparade

      Hi, Jessie! Wow, your experience was definitely not the same as ours! If you used brown lentils, they don’t cook as easily and can lead to a more watery broth that is less creamy. I guess if you don’t like tomatoes then you probably wouldn’t like the soup, huh?! Feel free to leave them out, or any other ingredients that you don’t like. Sorry your soup wasn’t any good! Try out those suggestions and see if the soup is more to your personal liking :)

  • Nancy

    Hi Katie,

    Just discovered your blog today. Didn’t realize that there were other
    Amy’s Lentil Soup addicts out there! A can in NYC costs $3.99
    and since I recently lost my job I’m delighted you posted this recipe. Love Bailey….he is adorable.

    • produceonparade

      Oh yes, I am a major Amy’s Lentil Soup addict! Oh man…now I want some of my soup! Wow, that’s crazy! Oh dear, I am sorry to hear about your job :( I bet you’ll bounce back soon. New Yorkers are super tough I’ve heard. I am sure Bailey loves you back ;) Thanks!

  • Yupic

    Hi!! I love this recipe, but I love Amy’s Lentil VEGETABLE much more than Amy’s Lentil soup, is there any chance you can make a copycat recipe for that ?

    • produceonparade

      Hello! You know, I have never seen the Lentil Vegetable soup…I’ll have to see if I can find it. We don’t have a whole lot of options up here in Alaska, but I’ll keep my eyes peeled for you!

  • Richard

    Thank you so much Katie for sharing this great recipe. The sweet potatoes were a great idea. May I ask, how many attempts did you need before you arrived at this final recipe? I’m trying to do my first copycat recipe, of Sabra brand Israeli-style hummus, the Roasted Pine Nut variety. Same reasoning; it’s $6 for just 17oz and so tasty and wholesome that I can plow through 17oz in under 48 hours. There’s a copycat recipe already on the web with good texture but the taste is not really very close. The answer must lay with the herbs and seasonings. I’ll let you know if I get it any closer. Thanks again!

    • produceonparade

      Hi, Richard! You know, I had made several lentils soups but this was the first time I really tried to copycat a soup! Oh yes, please let me know if you get close to the Sabra hummus recipe! :) Good luck!

  • rob

    Can I cook this recipe in a slow cooker?

    • produceonparade

      Hi Rob! Sure! I don’t see why not. I am not an expert on slow cookers, though. I think I may have used one once, haha. I feel like it would probably be a good dish for that though. Sorry, I know that isn’t much help!

      • rob

        Thanks, I will give it a try. Amys Lentil soup was my first time I had ate lentils and I really liked it but its too exp. Thanks for the recipe!

        • produceonparade

          Agreed on the expense part! The soup is wonderful though, I hope you enjoy this homemade version just as much! You’re welcome, Rob :) Cheers!

  • Laura

    Thank you so much for this! I had to laugh – I agree, the lentil soup is like crack (while the minestrone – the other half of the costco pack – is not as memorable by comparison… why can’t they JUST sell the lentil???) Thanks so much for posting, I am on a tight budget too and just had a can of Amy’s Lentil soup and thought, there has got to be a way to make this on the cheap. So glad to find your post, and I love your blog! Can’t wait to try the recipe.

    • produceonparade

      Oh, Laura, I couldn’t agree more. “Not as memorable by comparison…”, haha I laughed at that. It’s true. Well, I am so happy that you’ve stumbled upon the recipe. I hope you find it to your liking :) You’ll have to give me your input! Cheers! Have a wonderful weekend!

  • Ross

    That looks delicious! I love Amy’s. How do you get it to acquire that thick, mushy texture? Everytime I make Lentil soup, it’s more like intact lentils in a watery broth.

    • produceonparade

      Ross! Hello :) The key I think is using red lentils. They are smaller, thinner and they cook much faster than other lentils. So, try those. Also, you could reduce the water in these other soups you’re making as well as cooking the lentils longer. The longer then cook, the more mushy they become. Sometimes that’s desired and sometimes it’s not. Try those tips and see if that helps! Looking forward to seeing your new place!

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  • Janelle

    Looks delicious, thanks for sharing! Did you use whole or split red lentils for this recipe?

    • produceonparade

      Thanks, Janelle! You know…I am not sure! I got them from the bulk bin at our local store. I’ll have to stop by and check next time I’m there :)

  • http://makingthymeforhealth.wordpress.com makingthymeforhealth

    Haha, Lentil Lady would have been a great name for the blog!
    I love Lentil soup too although it’s a wee bit too hot for soup by me. But come Fall, it’s on!
    Your dog is so cute!

    • produceonparade

      It’s hot up here in Alaska too, but never for long! It cools down significantly at night. We’ve been having unseasonably hot weather this year! That won’t stop my lentil love though, haha. Thanks, Bob is pretty cute! :)

  • http://anunrefinedvegan.wordpress.com An Unrefined Vegan

    You’ll never have to pay for canned lentil soup again!! So fun to recreate favorites – especially when you get it just right.

    • produceonparade

      I know! It was perfect! :) Now if I could only make a copycat Oreo…haha well, it’s probably for the best that it won’t happen…

  • Cleardee1

    How can you crave soup in the hot summer days? I adore soup but even I take a break when it’s warm ( and chilled soups are just soooo wrong)

    • produceonparade

      Well, Alaska doesn’t stay warm for long ;) I always crave soup! Have you had Amy’s Lentil Soup? If you have, you’ll know what I’m talking about…it’s soooo good!

  • Erin

    I am literally eating Amy’s lentil soup while reading this post. Could there be a bigger, brighter flashing neon sign telling me that I need to make this recipe?!

    • produceonparade

      OMG! It’s fate, Erin! If you make it let me know. I think it’s a perfect replica! :) Yuuum….lentil souppppp ;)