Favorite Lentil Soup

Favorite Lentil Soup


"Lentil soup is a favorite in the Middle East. It is often the first dish used to break the day of fasting during Ramadan. My husband loves it anytime of year, especially on cold days. Serve with grissini, or garlic croutons. Can be reheated, but may need to be thinned with heavy cream or water. Garnish with fresh parsley."

Ingredients 40 m {{adjustedServings}} servings 249 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 7.5 g
  • 11%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Place lentils into a pressure cooker, and cover with about 1 inch of water. Add onion and oil, cook for 10 minutes and then turn off heat and let set for 10 minutes.
  2. Place lentil mixture, cumin, and pepper into a food processor or blender and puree until smooth.
  3. Transfer pureed soup into a large stock pot and return to heat. Right as soup is ready to boil add onion soup mix, stirring until well mixed. Simmer until soup has a thick creamy consistency.
  4. Prior to serving add lemon juice and chopped parsley for a little flavor and garnish.
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Reviews 16

  1. 23 Ratings


This is now my favorite soup recipe. It's great for lunch on cold winter days. I don't use a pressure cooker just a regular soup pot, I also use a little extra cumin and garlic. After a day in the fridge I also find that I need to add more water as it tends to get quite thick. All in all, very tasty and filling.

PONI (rhymes with Bonnie)

This soup is really yummy. The only change I made was to add a bit of chopped jalapeno peppers for a wee bit of zing. TO SOLA, who rated on 7 Aug 05: YOU CHANGED ABOUT 99% OF THE INGREDIENTS AND THEN SAID IT WASN'T SOMETHING YOU WANT TO EAT OVER A FEW DAYS...AND YOU GAVE IT 4 STARS. ---> For crying out loud, if you change just about every ingredient in the entire recipe, DO THE DECENT THING AND DON'T RATE IT DOWN!! I couldn't believe you did that when I read the reviews. Geez!!


It's not necessary to use a pressure cooker - I used a pyrex 4 quart pot and heavy lid. I recommend using 1 tbs of cumin and 1 tsp of pepper. The final appearance leaves a bit to be desired and might benefit by the addition of some chopped red peppers added along with the parsley just before serving.