Reviewed: Sep. 10, 2009

I made this with dinner tonight and we liked it a lot. I used just 1/4 tsp cayenne and it was plenty spicy for us (I have a 5 year old daughter), 2 Tb oil, the juice of just one medium lemon, more salt, vegetable base instead of chicken, and 2 chopped carrots. Also some extra cumin: it's hard to get too much of this awesome spice in my household. I did not have any cilantro on hand so I skipped it but it was great anyway. Highly recommended for weekday supper; try with salad and a baked potato. Easy, high fiber, and healthy!

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KIMBICA

Cooking Level: Professional

Home Town: Bethlehem, Pennsylvania, USA

Living In: Tucson, Arizona, USA

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Reviewed: Aug. 30, 2009

I made this soup at the coffee house and everyone loved it, it sold out! I did make some changes. I added 4 chopped carrots,it added some sweetnes and 2 cups of hummus for thickness and more flavor. this has become a regular on the menu.

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coffee house chef

Cooking Level: Professional

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Reviewed: Aug. 29, 2009

This was great! My boyfriend doesn't like it too thick, so we added extra water and it was perfect. I was suggested to add a cup of rice for texture so i'm going to give that a go next time.

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chocaholic19

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Reviewed: Jul. 23, 2009

I pureed the onions and garlic like another reviewer recommended. The texture is great- the spice combo is great (though I'll probably double it next time, as my honey & I love spicy!) This is going straight to the recipe box!

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JulieArroway

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Reviewed: Jun. 16, 2009

I've made this recipe three times now and it always turns out great. The cilantro gives a crisp, fresh flavor to offset the heat of the pepper. Delicious!

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Rebbie

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Reviewed: Jun. 12, 2009

Growing up in Lebanon, and tasting many different kinds of lentil soups I would say that this one is my new favorite! I did not alter this recipe except for adding a bit of chili powder & flakes since my husband and I like our soups spicy! Thank you for the great recipe, will make now all the time!

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batouta

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Reviewed: Jun. 5, 2009

This soup is awesome. It tastes great and it's healthy. I've been looking for more recipes to incorporate healthy ingredients and this fits the bill. I ran out of cumin and added 2 carrots, and it tasted delicious. Thanks for a yummy recipe Jenp1.

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THEARK

Cooking Level: Intermediate

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Reviewed: May 27, 2009

While on a trip to Rome I had a delicious red lentil soup and was looking for a similar recipe. This recipe came pretty close. I love this soup, and it's really easy to make :-)

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Esther K.

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Reviewed: May 14, 2009

This soup is wonderful!

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Maria

Cooking Level: Intermediate

Home Town: Stockholm, Stockholms, Sweden

Living In: Reno, Nevada, USA

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Reviewed: Apr. 27, 2009

AWESOME!! I adjusted to 6 servings, added a tsp of salt, used regular pepper instead of cayenne, and added in a couple shakes of turmeric. I also added the cilantro at the beginning and let it cook the whole time. Its very easy and super yummy, my husband loved it!

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Laura

Cooking Level: Intermediate

Home Town: West Palm Beach, Florida, USA

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Reviewed: Apr. 22, 2009

Tasty, easy, kept well in fridge but did need a little water added the next day. Didn't change a thing in the recipe and likely wouldn't. Served with naan bread; complimented it nicely.

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Brad

Living In: Kingston, Ontario, Canada

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Reviewed: Apr. 10, 2009

i am Lebanese,and this is my first time cooking red lentil soup i just made today and loved it so much it's going to be on my dinner table at least ounce a week i added black pepper,and dry cilantro to the onion and garlic it was so delicious

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lulu

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Reviewed: Mar. 27, 2009

Very yummy! I sauteed the onion with a carrot first. The soup did get too thick for my liking, but I just added a bit of hot water to thin it out. I served this with Authentic Lebanese Fattoush from this site.

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Claire86

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Mar. 20, 2009

We made this for dinner tonight, I sauted the onion and garlic along with a cubed carrot and added to the lentils just before serving. I let it cook until the lentils dissolved instead of blending it. Used only about 1/2 cup lemon juice and added cubed marinated chicken breast. It was quite good. Healthy and filling and easy. We will make it again. Thanks!

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Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Mar. 11, 2009

Delicious. I used brown lentils (that was all I had). Cooked as directed, did not puree/blend at the end. So lemony and fresh tasting! Would be wonderful with chicken in it, but is great on its own.

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Elizabeth

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Reviewed: Mar. 8, 2009

This is pretty close to how I make mine, though I skip the garlic, and add finely diced carrots, celery, zucchini, and a little tomato paste ... I also use ample salt, turmeric, and cumin (Cayenne pepper does not seem like a great fit to me) ... lastly, I don't bother with a mixer, just dice your vegetables right, and the texture is just fine ... This is very robust, healthy food, and goes with almost anything .... Even my hard-to-please children love this one.

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mpkneip

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Reviewed: Feb. 22, 2009

Love It! I was looking for something to serve over rice and this looked like it might work. Another reviewer mentioned that he/she did that and so I went for it. I am cooking for one so I downsized recipe and made some reviewer suggested modifications: 2 15 oz. cans 33%less Na Chicken Broth 1 cup split red lentils (that's all supermarket had) several baby carrots chopped and thrown with above to cook as recipe indicates. For onions I used probably half a med/large onion (eyeball it) sauteed and then near end sauteed 1 large and 1 smaller size garlic clove shredded small. This thrown in with above as per recipe and then added a little more than 1/2T cumin and 1/4 tsp cayenne. Boiled a bit longer than indicated bc I didn't plan on blending and threw in some dried cilantro (didn't have fresh on hand) and some bottled lemon juice (several squirts.) Served this over basmati rice. This is a keeper! Thanks for sharing the recipe.

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ecty

Cooking Level: Beginning

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Reviewed: Feb. 21, 2009

Very good. Doesn't really need blending. I had to seriously scale back the recipe as I cook only for myself. I used the tool on this site to re-calculate but the lemon taste was strong so next time I will use less. But I will be making this again.

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Jewels28

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2009

Yummy! Loved the flavour the cilantro added to this soup.

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Kat

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Reviewed: Feb. 18, 2009

KILLER SOUP!!!! I love this. It is completely simple to make and the taste is amazing. A tiny bit too hot for my heat wimpy hubby but that is easy to fix for next time. My only change was to add about 4 stalks of celery to the onion and garlic sautee. Love this ~ Thank you!!!!!

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