Rating: 4.2 stars
25 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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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 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.

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  • Place lentil mixture, cumin, and pepper into a food processor or blender and puree until smooth.

  • 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.

  • Prior to serving add lemon juice and chopped parsley for a little flavor and garnish.

Nutrition Facts

249 calories; protein 13.1g; carbohydrates 34.2g; fat 7.5g; sodium 314.6mg. Full Nutrition
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Reviews (17)

Most helpful positive review

Rating: 5 stars
11/15/2003
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. Read More
(20)

Most helpful critical review

Rating: 2 stars
02/19/2003
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. Read More
(15)
25 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/15/2003
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. Read More
(20)
Rating: 5 stars
10/29/2007
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!! Read More
(17)
Rating: 2 stars
02/19/2003
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. Read More
(15)
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Rating: 5 stars
11/15/2003
This was really good. I chopped up a few tomatoes and added them at the end. I also didn't use onion soup mix because I was too lazy to go to the store and get it. It was still great. I'll definitely make it again. Read More
(10)
Rating: 5 stars
09/07/2003
This is some good lentil soup.. I would on ly suggest reducing black pepper to 1/4 tsp... I spicy food but the black pepper flavor in the soup was still a little strong. This recipe is a great use for a package of Onion soup mix!!! Read More
(6)
Rating: 5 stars
10/30/2004
I won't rate because I made quite a few changes. First of all I sauteed the onions with paprika and a crushed garlic clove in olive oil. After 10 minutes I added them to the lentils and covered with water in a normal saucepan. I checked often to add more water and simmered 15 minutes on low/med heat. Then I added the onion mix with 1 1/2 cup of water & simmered 10 mn. I served with toasted bread and cubed cheddar. I didn't put any lemon. Read More
(6)
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Rating: 4 stars
07/30/2009
This was good but the onion soup mix made it way too salty for me! My teens liked the fact that they didn't have to add salt to their serving! I added a chopped carrot and garnished this with salad burnette. Next time I'll have to make my own onion soup mix and leave out the salt for my liking this! Read More
(6)
Rating: 5 stars
02/08/2010
Yum! Read More
(5)
Rating: 4 stars
08/07/2005
I was scaling this recipe down to 2 servings so I didn't see any point in opening a whole thing of dry onion soup mix just to use a 1/4 of it. Instead I cooked the lentils in vegetable broth. I left out the olive oil and used some leftover green onion (again didn't want to use 1/4 of a regular onion) that I threw in at the end of the cook time. My red lentils soaked up the broth within 20 minutes (didn't use a pressure cooker) so I added 1/4 cup water and 1/4 cup skim milk when I added the lemon juice. I used 1/2 tbsp of dried parsley and went a bit heavier on the black pepper. Overall this was a pretty quick lunch. Not something I'd want to eat over a few days but as a one time midday meal it was good (and healthy!). Read More
(5)