This is a cold day, stick-to-the-ribs type of soup. Serve with French bread and a good salad and you'll feel good. If, while making this soup you find it to be too thick, just add heavy cream or water to dilute.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place lentils, onion, carrots and cabbage leaves in a pressure cooker and cover with 1 1/2 inches of water and 4 tablespoons oil. Cook about 10 to 15 minutes and then cool until pressure reduces, then open.

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  • In a food processor or blender, puree soup until smooth. Add cumin, black pepper, cinnamon, all spice, cloves and nutmeg. Transfer to a stock pot and return to heat. When soup is just beginning to boil, stir in onion soup mix. Simmer until thickened and then just before serving season to taste with lemon juice and salt.

Nutrition Facts

258.1 calories; 13.2 g protein; 36 g carbohydrates; 0 mg cholesterol; 325.4 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/28/2004
I've fallen back on this recipe more than once this winter and was happy with it each time. The spices aren't too strong especially with the sweetness of the carrot. I didn't find it necessary to use oil when I cooked the lentils and vegetables in water on the stove instead of in the pressure cooker. Read More
(29)

Most helpful critical review

Rating: 1 stars
12/02/2009
Blah and too sweet. I didn't think the whole cinnamon nutmeg cloves thing would work and it didn't. Read More
(9)
7 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/28/2004
I've fallen back on this recipe more than once this winter and was happy with it each time. The spices aren't too strong especially with the sweetness of the carrot. I didn't find it necessary to use oil when I cooked the lentils and vegetables in water on the stove instead of in the pressure cooker. Read More
(29)
Rating: 1 stars
12/02/2009
Blah and too sweet. I didn't think the whole cinnamon nutmeg cloves thing would work and it didn't. Read More
(9)
Rating: 3 stars
09/08/2009
Very warm flavors and very tasty but just a bit sweet. The sweetness is similar to that of a squash soup. We added some dried red pepper flakes to give it a kick at the end. Would be good garnished with some toasted sage leaves. Read More
(6)
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Rating: 3 stars
10/29/2015
I was weary of the onion soup flavour mixed with in essence pumpkin spice flavour. In fact I didn't care for it. I tried to adjust by adding some roasted pumpkin then added some firm tofu. Texture is a plus for me because it gets nice and thick. I added some stock the next day to thin out the leftovers. In the end I'd make this again but would cut the "pumpkin spice". Read More
Rating: 5 stars
06/27/2016
It was so delicious! My family loved it. Read More