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Lentil Soup III

Lentil Soup III

  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
Molly

Molly

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 27.7g
  • 9%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Sara
205

Sara

10/21/2007

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!

AMY LAMPERT
153

AMY LAMPERT

3/15/2004

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!

LAMB2LOVE
108

LAMB2LOVE

8/11/2003

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!

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