Lentil Soup

Total Time
1hr 35mins
Prep
10 mins
Cook
1 hr 25 mins

This nutritional soup recipe, which is typical of North Africa & the Middle East, was found on the internet & slightly tweaked.

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Ingredients

Nutrition

Directions

  1. In a large pot, saute onions, garlic & ginger in a little olive oil for about 5 minutes.
  2. Add water, lentils, garbanzo beans, cannelloni beans, diced tomatoes, carrots, celery, clove, cinnamon, cardamom, cayenne pepper & cumin.
  3. Bring to boil, then boil for several minutes before reducing heat.
  4. Simmer about 1 1/2 hours, or until lentils are soft.
  5. Puree half the soup in a food processor or blender, then return pureed portion to the pot, stirring all together.
  6. Serve & enjoy.
Most Helpful

I followed the recipe besides adding extra garlic and ginger. I found that I had to add quite a bit of salt and pepper as well as juice from one lemon to up the flavour which I initially found quite bland. I am not sure why I got such a different result than the other reviewers. I would definitely suggest use of broth instead of water.

5 5

This great tasting Lentil Soup was an absolute hit at our house! Other than using some soup stock along with the water made as posted with wonderful results. (did go a touch easy with the cinnamon and cloves) The aroma alone was worth a five. We really enjoyed this soup and can vouch that it is very freezer friendly. Definitely in my Soup Cookbook. A recipenap for the Auz/NZ Swap.

5 5

This was a very easy soup to make. My DD said it tastes like Christmas. I might add 2 tablespoons of tomato paste when I make this again just to give it more of a red color to the soup. I used an Immersion Blender to puree the soup. Thank you for posting this tasty recipe. Made for *Gimme 5 Game* 2009