Lentil and Tomato Soup With Coriander and Cumin

READY IN: 1hr 25mins
Recipe by Leslie in Texas

This is a wonderfully fragrant soup with a subtle mix of flavors. It's become a favorite of ours over the years. Originally from a Houston Chronicle food section recipe. Any type of lentils may be used, but the dark green French lentils retain their shape best during cooking. Recipe doubles well and freezes well, without the garnishes.

Top Review by Charishma_Ramchanda

I made this soup for dinner tonight and we really liked it. I served it as soup and later, we stirred in some cooked brown rice and ate it. It was just so nice - especially, the taste of fennel was very good. I halved the recipe{and even that made alot!!}, omitted the garlic and cilantro, and substituted the cayenne pepper with black pepper powder. This is a real keeper and will be made again!! Thank you for a nice one!

Ingredients Nutrition


  1. Place lentils in a large saucepan and add water to cover by 4 inches; bring to a boil over high heat.
  2. Reduce heat to low and simmer until lentils are just tender, 20 to 30 minutes.
  3. Drain, reserving cooking liquid separately.
  4. In a nonreactive stockpot set over medium heat, heat oil until it ripples.
  5. Add onions and sauté until translucent, about 5 minutes.
  6. Add garlic and sauté 5 minutes.
  7. Add coriander, cumin, fennel seeds, mustard seeds and cayenne.
  8. Stir in tomatoes and their juice, reduce heat to low and simmer for 5 minutes.
  9. Stir in cooked lentils and 3 cups of the lentil cooking liquid; bring to a simmer over medium heat.
  10. Stir in spinach and cook until it is completely wilted.
  11. If soup is too thick, add more lentil cooking liquid or water.
  12. Add salt and pepper.
  13. Serve and top each bowl with some cilantro and chunks of feta cheese, if desired.

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