Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

This soup is simple to prepare, robust and delicious. It's wonderful served with a good multigrain or rye bread.

Ingredients Nutrition


  1. Wash and drain the lentils.
  2. In a large saucepan, combine the lentils, onions, stock, bay leaf and garlic; cover and simmer for 30 minutes.
  3. Add the carrots, rice, tomatoes, thyme, oregano and cumin; simmer, covered, for 20 minutes or until the carrots are tender and the lentils are soft.
  4. Remove the bay leaf.
  5. Add the parsley; season with salt and pepper to taste.
Most Helpful

Delicious and simple :) I used more stock and carrot and added a bit of celery, potato and tomato paste. Also added pearl barley rather than rice which worked nicely. It might be an idea to add green/brown lentils as well for a bit more texture if you want it a bit heartier - the red ones break up a lot. Thanks for adding, I'll definitely be making this one again.

RKC26 June 17, 2011

This is a really great soup! I followed the recipe exactly and it came out hearty and flavorful, with a nice thick-ish texture. Delicious.

vrvrvr May 22, 2011

I guarantee I'll be making this soup again. It requires almost no work, it's extremely economical, and the taste is really outstanding. I can't think of a single change I'd make. Thanks for sharing, Irmgard!

Aunt Cookie September 25, 2006