Includes chicken broth, carrot, onion, some spices, and a splash of lemon. Flexible and very delicious!!
This recipe is awesome! Such great flavor! Only complaint is that it only made around 3 sevings. Next time I will double the recipe as I like to have extra and freeze individual portions.
Read More I wanted so badly for this soup to be grand, but instead I found it bland. I used the right ingredients and followed the directions. Unfortunately, it was boring. It might have been the brand of stock I used. I ended adding more chili powder and some soy sauce to bring out the flavor.
Read MoreThis recipe is awesome! Such great flavor! Only complaint is that it only made around 3 sevings. Next time I will double the recipe as I like to have extra and freeze individual portions.
Very good recipe. I made it twice. The second time I doubled the lemon and added 2 cloves of raw minced garlic to the soup right before I pureed it. The garlic and extra lemon give it a nice kick! Also, I like putting a little sour cream on top of each bowl of soup, instead of olive oil.
This recipe was wonderful! I made some changes to the original recipe, varying only slightly. I substituted shredded butternut squash in place of the carrot, and I curried my lentils before adding them with the broth. The curried flavor really carried over well through out the simmering, and the texture was really nice when I used an immersion blender on the whole soup to get everything blended very fine. Overall, I prefer to blend everything rather than leave parts of it chunky. Thank you for the recipe!
The best lentil soup I have ever eaten--definitely restaurant-quality. I added 2 large potatoes and 3 stalks of celery. My six year old who will not eat onion or celery scarfed this up. When I told her what was in it, she said that she was mistaken, she does like onions and celery after all. In answer to one reviewer, yes you can make this with the green lentils. The lentil is versatile.
Excellent recipe. I didn't really like lentil soup until now. I didn't have tomato paste but it was still outstanding without it. What a wonderful healthy & economical soup to serve with some crusty whole grain bread & salad. Love it and will make again!!!
This soup takes the cake! It's awesome, and I am not a huge lentil fan! I'm a vegetarian, so I replaced the chicken broth with vegetable broth which worked out well. Also, I didn't have any tomato paste on hand, so I just used a little ketchup in it's place. Turned out beautifully! Thanks.
I love the flavor of the soup. It's quite filling and a wonderful comfot food on a cold autumn evening. I use the immersion blender and I think it over-purees it. But I haven't tried it any other way...I keep doing it the same. I also freeze it in individual servings so that I can carry it to work for lunch.
Very good, very easy. I'm not big on cumin, but it was good in this. I forgot to put the cilantro in, didn't miss it. The olive oil and freshly squeezed lemon juice really perked up the flavor nicely.
I reduced the olive oil to 1 TB, for sauteing the onions and garlic (which I upped to 4 cloves because I love garlic and some other reviewers complained of blandness), because for health reasons I need to avoid fats and oils as much as possible. I omitted the final 4 tsp of olive oil added at the end entirely. And despite that, this was delicious! So anyone who needs to reduce their fat intake can feel safe reducing the oil called for in the recipe, without fear of ruining the recipe.
I followed this recipe exactly and it is a winner! It is really delicious and easy. Will definitely make again and again!
I wanted so badly for this soup to be grand, but instead I found it bland. I used the right ingredients and followed the directions. Unfortunately, it was boring. It might have been the brand of stock I used. I ended adding more chili powder and some soy sauce to bring out the flavor.
I made this as written. It is so simple and flavorful. I live in the Detroit area, surrounded by places to get Middle Eastern and Indian food. My husband and I eat both often. We were amazed at how this recipe is the closest I've been able to get to the flavors we love from some of our favorite eateries. He even said that it was the best soup he's ever tasted! Once, I accidentally added double the tomato paste and used some thicker lentils (round green ones.) It resulted in a chili consistency. Thought it would be very good on baked tofu or chicken.
I had some lentils to use up, and I was reminiscing about a yummy Greek lentil soup I had at a restaurant. I found this recipe and it sounded similar. I was thrilled! I pureed most of it, and served it with warm pitas. So healthy, filling, and economical. The only substitutions I made were chicken bouillon for the broth, and I omitted the tomato paste (didn't have any). I have also frozen individual portions for later enjoyment. Thank you for the great recipe. I will definitely do this again!
Amazing! I don't change a thing, and my husband and guests go crazy for this soup!!
This was the first recipe that I used for cooking lentils for the first time and it was great!!! I highly recommend this recipe. The only changes I made was only due to lack of ingredients at home and I didn't want to go out and buy more ingredients. I substituted the 1 tablespoon of tomato paste with 4 tablespoons of crushed tomatoes, replaced the chicken broth with boullion cubes with water therefore reducing the salt to less than 1/4 tsp. I used 1 1/2 cups of green lentils. I used a pressure cooker and cooked it on high to the second ring and let it naturally release until it reached the first ring and then quick released the pressure. If you have a pressure cooker, I would definitely recommend using it since it will cut the cooking time down tremendously.
This was my first time making lentil soup. It turned out really good and i love the taste of the cumin and lemon. It reheats well too so it's perfect for lunch.
I love lentil soup and this recipe didn't disappoint. Easy and quick to put together with little need for a shopping list. I agree that the portions are small and made the following adjustments: 1) added a 14oz additional can of chicken broth stretch it some 2) added more spice "to taste". 3) I also did not blend any portion of the soup and left it chunky/broth style 4) used the juice of an entire lemon (could have used more) 5) used 2 carrots. Easy breezy recipe with great flavors. What a great addition to the recipe box!
Fantastic! I followed the recipe exactly and it turned out wonderfully. It reminds me of the lentil soup I've eaten all over the middle east.
simple, low cost and tasted even better the next day. ill definitely make this often.
I thought it turned out a little too thick, it was more like hummus than soup.
Fabulous! Made as directed except for using less olive oil (I used 2 Tbsp instead of 3).
This was delicious! In the future, I will double the recipe because there weren't any leftovers. I may have done something wrong but my soup was very thick. We served it on pita crackers and thought it might make a great appetizer for a party.
We LOVED this! I've been making lentil soup for years & this is, by far, the best recipe yet. I was skeptical about the cumin, but it gave the soup such a wonderful, though not overpowering, flavor. I doubled the recipe, omitted the chili powder & used fresh parsley instead of cilantro. I let everyone add their own lemon juice, to taste. Served with warm naan bread & a side salad. Delicious! I'm getting rid of my other lentil soup recipes & sticking w/ this one.
Best Lentil soup recipe I've ever had. Our grocery didn't have red lentils, so I took a chance and tried it with green lentils. It was still excellent!
Great recipe! I've cooked the lentils and onions separately before, but this is the best way. So much flavor! I doubled the ingredients, skipped the cilantro, and used juice from a fresh lemon.
I was looking for a way to love lentils and I believe I've found it with this recipe. Very easy and very tasty...a new comfort food standard for me. I loved the texture of the soup without the bother of having to puree it. Didn't have tomato paste so I simply added a can of chopped tomatoes and it turned out great.
My husband wasn't feeling 100% and wanted an alternative to my usual chicken soup. I found this recipe after a quick search and made it that evening for dinner. I have to say this was sooo easy to make & my husband LOVED it and I did as well. I have already given this recipe to 5 of my girlfriends....... : )
i love lentils and I use them in a lot of dishes. This recipe is ok. Nothing terrible but also nothing great. I might make it again if I can't think of what else to make.
This soup was amazing. The flavor was great. I didn't have any cilantro, so I can't wait to taste it next time I make it with cilantro added! I added 2 stalks of celery to it, as well. The only thing I would suggest to do different is to cook it a little longer than the 30 minutes. The veggies were crisp tender and the lentils were still a little crunchy. But the flavor and texture was great!!!
Delicious! The only change I made was sauteing the carrot w/ the onion. I like the little extra depth of flavor. Don't skip the olive oil. It's sooooooo good and good for you!
Delicious, healthy and filling! I used ketchup since I was out of tomato paste. I also took advice of another reviewer and added curry powder...yum!!!! I only had brown lentils and I omitted the extra EVO and chilli powder at the end since it was so wonderful as it was. Turned out great!
Oh my goodness! This soup is delicious! I follow this recipe as stated and it is wonderful and heathly! The only thing I would change is to DOUBLE the recipe because you will definitely want some more once it is gone :-)
Delish! I didn't follow this totally as written -- used ginger, curry, cumin, coriander, salt/pepper, cinnamon, nutmeg to season -- no cilantro. Topped with sour cream blended with lemon juice/onion/garlic/coriander/cumin. Yum!!
Absolutely delicious! Try tasting it just before you add the lemon juice so you can see the difference it makes. It intensifies the soup's flavor without adding an actual lemony taste. I decided not to bother with the extra work of pureeing the soup. I had diced my carrot fine and liked the hearty texture of the tiny pieces of carrot and lentil. I also didn't bother with the olive oil garnish since I didn't think this would add much except for extra calories
Tried this recipe and me and my husband simply loved it. Although I didnt have any broth and I used water instead, still turned out great. I made it a little more soupy as we both like it light.
Delicious! Other than making it spicy with cayenne I kept everything the same.
Wow.. mmmm!!! So as I read this recipe quickly (it looks and IS super easy), I accidentally added one WHOLE CAN of tomato paste. Whoops! Didn't realize it until halfway done cooking. So I just added another can of chicken broth to balance it out. I also added from fresh minced ginger and curry powder. YUM! I know I messed up while making this, but the end result was fantastic. I should screw up more often. ;-) Also, I omitted the cilantro (didn't have any), and topped off the pureed soup with a dollop of sour cream with the splash of lemon. Zesty, healthy (except for the salt content of my concoction, I would presume) and so very tasty!!!
I LOVED this soup. I used a little dried cilantro in the cooking. I also added a little water since I found it too thick. I pureed the whole soup. It was creamy, lovely colour, and delicious. I will make it a staple soup.
This was an excellent soup. I made it exactly like the recipe and then had to go make another double batch because we all wanted seconds and there wasn't enough!
WAS PRETTY GOOD NEEDED MORE CHICKEN BROTH AND ADDED SOME SWEET CORN,.......WILL MAKE AGAIN.
***** Made according to receipe, excellent with tons of flavor and good appearance. Cilantro is a must as is addition of oil & chile powder on top prior to serving. Served with splet/sunflower crusty bread. Hubby said could not get better in a 5 star restaurant. This has already made it to my soup receipe box!
this is so tasty! The only thing I changed is I added a bit of curry and ginger (personal preference). It was perfect.
Great soup!!!! By the way in a process if you want to add a little bit more liquid - don't. Just follow directions.
I as well found this to be bland, although it is a good starting point. I used 2 cans of goya lentils (15.5 oz each), drained, rachael ray's beef stock, and added 2 envelopes of goya's ham seasoning. Was delicious with my customization - both my 6yr old and 18 month old enjoyed it!
Pretty good. Not the best lentil soup I've every had. Smells like taco meat.
I left out the cilantro because I didnt' have any, and I would recommend leaving the lemon juice on the side for each person to add themselves. I found it a bit too lemony, but my daughter ate 2 bowls! Great recipe!
I've made this soup a few times now, and it has quickly become a family favorite. The lentils make it a hearty soup, excellent for cold weather, but the lemon and cilantro lighten the flavor up a bit so it doesn't feel too heavy. It also reminds me of some of the best soups I had when I lived in Turkey, and those folks know what to do with a lentil, so this is very high praise! Thanks for the great recipe!
5 stars!! Hands down my favorite lentil soup ever. Fresh, delicate flavors. Healthy, freezes beautifully. I just LOVE LOVE LOVE this soup.
This was phenomenal! I taste tested it after it had been simmering about 30 minutes and some of the lentils were still firm, so I simmered another 10 minutes before testing again. At that point I went ahead and added the lemon juice, saving the cilantro as a garnish as some in my family don't care for it. I was amazed at the difference the lemon juice made - turning a tasty soup into something out of this world! We also tried it with a dollop of plain yogurt, as it appeared in the photo. That was also delicious! I will be making this at least once a month, as we are already putting dibs on the leftovers. I am so glad I made a double recipe! This is one of the best soups I've ever tasted!
This was good. I used chicken cube instead of chicken broth, and one large tomato instead of the tomato paste. The lemon was great!
Wow....awesome soup. Agree with previous reviews, the lemon and cilantro are the "BAM" of this dish. Did add a can of diced tomatos. Served with Spicy Grilled Cheese Sandwich (also from this site) for a perfect comfort meal.
I rate this as a four only because I think five should be perfection and equal to the best thing I ever tasted. My first run on this was excellent. Really wonderful. And everyone else loved it, too. On my next run I will add a touch more chili powder and perhaps cumin... my personal taste. Overall, a fantastic recipe. It is now in fixed on my menu of great dishes. I'm certain I'll make it regularly. Thank you for sharing!!!
Thanks for sharing this! I doubled the recipe and I didn't bother pureeing the soup. It came out perfectly. It was sooooooo delicious. I always have it with a splash of Tabasco. Mm mm mm.
Followed recipe EXACTLY and it is WONDERFUL! Used fresh squeezed lemon juice. Don't skip this ingredient no matter what. Great soup!
i made it not as a soup... used half the broth, no tomato paste, and did not blend. was really good and filling without having to eat a lot.
I really like lentils, but the consistency of this soup was not at all edible. Not for me at all
This recipe is a keeper. It has a wonderful flavor. I couldn't find red lentils on my only stop so used brown lentils that I soaked for an hour before starting the soup. I drained them before adding with the broth. I made as written except added the cilantro leaves and lemon juice to the third I ran through the blender then poured back in the soup pot. No need to use a second pan or chop the cilantro this way. Thank you for sharing this lovely recipe! (Please don't overfill a blender container with hot liquids. I stick to 1/3 of the container just to be safe.)
I've made this, but always veer off the proper recipe, and add curry. It's suprisingly quite good!
You almost had a winner here. You need to increase the spices to 1 t. each and add 1 t. curry powder. Also, it can take 2 cups more water in addition to the 4 c. stock. I have served this to people that "don't like curry" and they go crazy over this soup! I use organic vegetable stock instead of chicken. Our favorite on a cold winter's day up here in New England...
This is really good and I am not normally a fan of lentil soup. My husband also loved it as did our guests.
Abosutely delicious and super easy to make!! I would double up the servings since the recipe only makes for about 2 1/2 servings. Awesome recipe though!! Thanks a bunch!
This soup is the best! My family loves soup. What a wonderful, healthy soup to make! I substituted vegetable broth for the chicken broth. Awesome!
I made it with 1 T of lemon juice, and I only cooked the onion and garlic in 1/2 T of oil. It was tasty!
This is seriously the best lentil soup I have ever tasted. It makes me drool just thinking about it. Not too chunky and the taste is amazing!
I like that this is a quick fix. I don't need to soak anything or wait hours. This recipe also uses stuff I mostly have on hand or in my pantry. Very tasty!!! Very good for the diet, also. :)
I just tried this recipe and wow really good! It was quick and easy and I served it over brown rice-YUM!
I was skeptical while making it, because of the lack of seasonings. (To us, these are very small quantities of spices.) I expected this to be bland and to require hot sauce -- but I was surprised to discover that the lemon juice did the trick! We garnished ours with sour cream but skipped the final drizzle of olive oil. I would highly recommend this recipe to anyone who likes lentils; this is definitely my #1 favorite meatless lentil recipe! Thanks for the recipe!
Outstanding soup. Did it vegetarian, just adding some spicy paprika paste instead of chili powder, used water and some rosemary and curry (to add more flavor as I was not using chicken or vegetables broth), and turned out great. I used to dislike lentils, but this soup made me want to try more recipes with them again.
I didn't have the patience to blend this but I did make it with all the seasonings and additions in the orignal recipe. I let it simmer for 30 minutes (as suggested) and it was wonderful. My husband and I finished the pot before the end of the night! This blends together just right!
This soup was hearty and delicious. I'm always looking for healthy recipes so my husband and I don't get tired of eating the same things. I'm definitely adding this one to one of our favorites. I like the addition of the lemon juice and cilantro - it really gives this soup an extra kick.
Nutritious and delicious. Halved fresh lemon juice. Omitted chil powder. Recommend adding celery and using spice(s) other than cumin.
Great flavor, but I found it to be too thick after pureeing. Next time, I think I'll leave the lentils whole.
Being from Spanish heritage, I love a good lentil recipe. This definitely lived up to my expectations! It was delicious, flavorful and easy to put together. Thanks for the recipe!
I am normally not a soup person but my wife is. I cooked this soup for her and she claimed it was the best soup she has ever had! I only deviated from the recipe by not blending it, which I don't see why would you need to. The is a keeper!
I made this soup again today and this time for some reason it reminds me of a meatless chili because of the chili powder and cumin. I think when I puree half is the reason. It is delicious with cornbread but definitely puree this soup. Really is good on those cold winter nights. enjoy!
Please tell me, can I do this with the green lentil? Did anyone here try it? Thank you!
Made this soup yesterday and absolutely loved it! Cumin adds this nice flavor, though I used seeded cumin, not ground. I soaked dry lentils for 2 hours in warm water before putting them in the pot and the cooking time was just under 30 minutes. Thanks for this amazing treat!
Love this. When I was younger I was forced to eat lentils one night and vowed I would never eat them again. I found this recipe and made it for my husband, and now I make it for myself. The flavor is wonderful, its healthy, and easy to make. I wasnt able to find red lentils so I used plain. I cooked it ten minutes longer than recommended ( the first time I made it some of the lentils were still a bit firm) and added a bit more lemon juice to taste. Its wonderful.
I loved it! It is a very good soup. I added lime juice instead of lemon. The lime and the cilantro added a welcomed freshness to this healthy and flavorfull soup.
Wow! Prepared the soup as the recipe's written and was not disappointed at all. Tonight was the beginning of a new recipe making it's home in my cooking rotation.
Followed this exactly minus the salt (we use VERY little salt in our house and our tastes have adapted to very low sodium food) and added an extra splash of lemon juice. My husband said he could do without the extra lemon juice, but I loved that little extra unexpected sourness. Either way, we both loved this soup. Very fun twist on the standard lentil soup and we will be making it again and again I am sure.
Delicious--this made a wonderful Christmas Eve dinner, with a salad and dinner rolls. I doubled the recipe and had enough for five adults plus some to freeze for later. Really delicious and satisfying.
Delicious; great taste and consistency. I didn't have fresh garlic, so used garlic powder. I also did not have tomato paste, so I used sun dried tomatoes packed in oil with herbs. The cilantro added a nice touch! Even my kids who are picky eaters went for this one. Thanks.
My very first try cooking lentil soup from scratch and it turned out pretty good. Only thing I will do next time is cut back on the amount of lemon or not add at all. I tasted it before adding it and after and feel the lemon is a bit much. Maybe 1/2 the amount would do nicely, although I feel it tasted best without it.
Hearty & healthy. This soup is a nice change of pace from the usual selection of soups. I used just a 1/2 tsp of cumin and that was plenty. Also, I didn't think the soup needed to be drizzled with olive oil before serving; all it needed was a small dollop of sour cream.
I doubled the recipe and made this using curry powder instead of cumin and chili powder (since the curry powder has cumin and chili in it). As others have suggested, I used vegetable broth and added two potatoes cut into small cubes. Results were delicious. Thanks for this very flexible recipe.
DELICIOUS!! I pureed everything as I wanted a thick and not chunky soup. The only thing I changed was that I added some curry powder and about a teaspoon of chipotle chili powder. That smokey taste gave the soup some really amazing flavor. Definitely a keeper recipe! I wanted to keep eating it long after I was full because the flavors were just so great!
