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READY IN 35 mins

Lentil Soup III

Read Reviews (177)

"As a busy college student, I don't have much time to eat, let alone cook. I've been making this soup for myself my whole college career, since it's a soup my mom made when I was growing up. This soup is illegally easy and incredibly good for you. Eat it up! You can add sliced, shredded, or diced cooked chicken to the soup when it is almost ready. This soup is delicious, but it can be a surprisingly dull color. You can make it more attractive by serving it with a thin slice of lemon on top and a sprinkle of chopped parsley or chives." — Molly

Ingredients Edit and Save

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Original recipe makes 8 servings Change Servings

2 cups dry lentils
2 quarts chicken broth
1 onion, diced

1/4 cup tomato paste
2 cloves garlic, minced
1 tablespoon ground cumin

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Directions

In a large saucepan combine lentils, broth, onion, tomato paste, garlic and cumin. Bring to a boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 minutes. Serve with a squeeze of lemon.

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PREP 5 mins
COOK 30 mins
READY IN 35 mins

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Reviews More Reviews

Most Helpful Positive Review

Oct 21, 2007

I made a few alterations to this basic recipe and the result was the most amazing, hearty, homemade lentil soup I have ever had. I used 4 cloves of garlic sauteed with the onion and 2 bay leaves for 5 minutes. Then I added all the other ingredients, plus a generous shake of parsley and paprika. I also added 1 chopped fresh tomato and cut spinach (stems removed). I had to add extra liquid to compensante for how much liquid the lentils absorbed. The cumin is what absolutely makes this soup!

—Sara

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Most Helpful Critical Review

Feb 06, 2003

very bland and I wound up throwing ot out. No one seemed to like it at my home

—LENA76

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239 Ratings

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Mar 15, 2004

This soup is SO good and SO easy! I just made it and can't wait to dig in. Here's what I did a little differently from the recipe thanks to the suggestions of my fellow reviewers: I used 3 cloves of garlic (never too much!). I thinly sliced 3 carrots and added them. I used the entire 6 oz. can of tomato paste. I dumped in a bunch of garlic powder. I sauteed the garlic and onions together for just a few minutes before I added everything else. I simmered the soup for 45 minutes, and it made it nice and thick. This recipe is a total keeper. I plan on keeping the ingredients around all the time. Thanks so much for such a great recipe!

—AMY LAMPERT

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Aug 11, 2003

This is a delicious and simple soup! My friend Katy cooked this up for me after work on a Friday evening. I always think of soups as taking hours to cook on the stove, but not true! This ready in a snap. She used whole cumin which I ground with mortar and pistle and also added carrots which I thought was a necessary touch for color as well as character. But the flavor was plentiful and the ease was astounding. Served with thick slices of rustic bread and hard cheeses on the side, this is a delite!

—LAMB2LOVE

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Jan 06, 2007

Like others, I made a few additions - a whole can of paste, sliced carrots, doubled garlic, doubled cumin, 3-4 pinches each of dried cilantro and curry powder. Didn't saute anything first, just threw it all in the pot. SOOOOOOOOOO GOOD. Thank you for this amazingly easy and healthy recipe! I'm going to make this all the time. (By the way, the additional tomato paste also adds more color to the soup so it's not as drab-looking, if you care about that sort of thing!)

—Raquelita

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Dec 08, 2007

Taking hints from other reviews, I snazzed up the seasonings, and got a hit! When my teenagers will eat a hearty healthy soup like this one, and ask for seconds, we have success. I sauteed the onion, 4 cloves of garlic, and two bay leaves in olive oil, then added the rest of the ingredients, including two chicken bullion cubes, since I keep my homemade stock on the plain side. I salted and peppered throughout the cooking process, as needed, and even added a dash or two of garlic powder at the end. I think one must look at this as a soup that one must season to taste. We love it! I served it with Italian bread bowls, from this site; YUM!

—PORTIANAY

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Jan 19, 2004

Lentil is the easiest bean soup to make and this is one I will continue to make! I sauteed some bacon and removed leaving the grease to saute the onion, carrot(added) and garlic. I added the remaining ingrediants along with some tumeric. After 35 minutes I used the boat motor to puree. Stirred in some chopped spinach. Topped with sour cream, bacon pieces and chives. Yummy!

—RUBIES71

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Dec 11, 2003

Instead of the tomato paste, I made it with a cup of spaghetti sauce and added chopped celery, and 1/4 teaspoon of garlic salt. My husband loved it, so did I!! Easy and delicious.

—PATITO

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Nutrition

Calories
156 kcal
8%

Carbohydrates
27.7 g
9%

Cholesterol
0 mg
0%

Fat
0.7 g
1%

Fiber
10.1 g
40%

Protein
11.5 g
23%

Sodium
69 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lentil Soup III

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 156
** Calories from Fat: 6

% Daily Value *
** Total Fat 0.7g 1 %
** Saturated Fat 0.1g < 1 %
** Cholesterol 0mg 0 %
** Sodium 69mg 3 %
** Potassium 565mg 16 %
** Total Carbohydrates 27.7g 9 %
** Dietary Fiber 10.1g 40 %
** Protein 11.5g 23 %
** Sugars 3.8g
** Vitamin A 3 %
** Vitamin C 8 %
** Calcium 5 %
** Iron 48 %
** Thiamin 23 %
** Niacin 25 %
** Vitamin B6 16 %
** Magnesium 18 %
** Folate 122 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.