Rating: 4.66 stars
44 Ratings
  • 5 star values: 32
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

This is a traditional hearty soup usually eaten in the winter time, but can be eaten any time of the year. My recipe has absolutely NO FAT! Enjoy!

Recipe Summary test

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place 3 cups water, lentils, tomato, carrot, onion, garlic, and chicken bouillon in a stockpot over medium heat; cook until vegetables and lentils are softened, 20 to 25 minutes. Remove from heat and cool to lukewarm.

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  • Blend vegetable and lentil mixture with an immersion blender until smooth. Stir 1 cup water, cumin, sea salt, pepper, and coriander into soup; heat over medium heat until warmed.

Nutrition Facts

196 calories; protein 13.3g; carbohydrates 34.3g; fat 0.9g; sodium 316.4mg. Full Nutrition
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Reviews (36)

Most helpful positive review

Rating: 5 stars
05/27/2012
The soup was easy to make and tasted fantastic. We're not huge cumin lovers but as is, it wasn't overwhelming. The flavors blended together nicely. The only change I made was to use chicken broth instead of the 3 cups water. Great recipe! Thank you for sharing. Read More
(21)

Most helpful critical review

Rating: 3 stars
04/13/2018
First I tripled this recipe to make it a one-dish dinner for four. I sauteed the onions carrots and (two tsp minced) garlic in olive oil before adding the water. I did not puree but my split lentils got soft enough it was almost like a puree after extending the cooking time by 20 min. I also added chopped Kale (large stems removed) the last 15 minutes. Before serving I stirred in 2 Tbsp lemon juice and garnished with a handful of cilantro as other reviewers suggested. The soup was good but it lacked rich flavor so next time I will use Chicken Broth in place of water as most others have. Very healthy! Read More
44 Ratings
  • 5 star values: 32
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/27/2012
The soup was easy to make and tasted fantastic. We're not huge cumin lovers but as is, it wasn't overwhelming. The flavors blended together nicely. The only change I made was to use chicken broth instead of the 3 cups water. Great recipe! Thank you for sharing. Read More
(21)
Rating: 4 stars
06/11/2012
I really enjoyed this soup and it was so easy to make! Only 4 four stars because I couldn't follow the recipe exactly. I can't eat onions or garlic so I had to leave them out but I added a rib of celery and some celery seed at the beginning and it turned out great. It froze really well too. I will definitely make this again. Read More
(10)
Rating: 4 stars
10/17/2012
Very tasty. It was a little thick so I thinned it with some chicken broth. I made a double batch so I could freeze some. Read More
(9)
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Rating: 4 stars
03/24/2013
I was looking for a middle eastern flavored lentil soup and this was the closest recipe I found. Honestly, I didn't follow to the letter because I wanted to double the servings and use canned tomatoes. I didn't have high expectations for giving me that middle eastern taste I was craving but don't know how to cook. What can I say? It was DELICIOUS and super easy! Completely satisfying for the craving and the ease. Thanks for the recipe! Hope you don't mind I rated it, even though I didn't follow it exactly. Read More
(7)
Rating: 5 stars
07/29/2016
This is absolutely the most delicious lentil recipe I now have!! I diced my veggies small, added all 4 cups water at once, pureed only a bit. A handful of fresh chopped cilantro makes all the difference between good and great. Now, I'm going to finish it off for lunch! Read More
(3)
Rating: 5 stars
10/01/2014
I will rate this a 5 because it is an excellent recipe. I prefer a balance of equal parts cumin to coriander powder though. Nevertheless it is very healthy and can be easily modified according to personal preference. If no fresh tomatoes are available, use a tbsp of tomato paste. If you like olive oil then sautee onions in it before adding the rest of the ingredients. Olive oil and a dash of lemon juice adds a nice finishing touch too. More people should try this recipe. Read More
(3)
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Rating: 4 stars
01/10/2016
This was great. I used broth instead of water and added a teaspoon of curry and some salt to taste a teaspoon of lemon juice. I substituted some leftover chicken. It was a great way to use leftovers. I omitted the tomatoes only because I was all out. Love it Read More
(1)
Rating: 5 stars
07/08/2020
I love this recipe. I've made it multiple times, and it always comes out delicious. I prefer to use vegan bouillon cubes, the no-chicken or no-beef variety have both worked well. Read More
(1)
Rating: 5 stars
03/27/2014
I loved it! I followed the recipe as is. It's wonderful. Read More
(1)
Rating: 3 stars
04/13/2018
First I tripled this recipe to make it a one-dish dinner for four. I sauteed the onions carrots and (two tsp minced) garlic in olive oil before adding the water. I did not puree but my split lentils got soft enough it was almost like a puree after extending the cooking time by 20 min. I also added chopped Kale (large stems removed) the last 15 minutes. Before serving I stirred in 2 Tbsp lemon juice and garnished with a handful of cilantro as other reviewers suggested. The soup was good but it lacked rich flavor so next time I will use Chicken Broth in place of water as most others have. Very healthy! Read More