29 Reviews

I love this recipe but I make this more like a stew as a complete meal than as a soup. I add three diced carrots, three stalks of celery, and two potatoes, red split lentils (no need to soak) and brown rice. Plus a tsp of cayenne, and sometimes I don't bother with the lemon. It is my favourite winter dish and so handy because I can bring it to work and rest assured that I am actually eating some protein!

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Laura1986 November 16, 2009

This is a wonderful soup recipe. It has a light, bright flavor. I halved the amount of cumin, and will do that again next time. I also used cooked brown rice, so I cut the cooking time in half. I tasted it after it simmered about 10 mins. and thought it was a little bland. I let is sit for about an hour and then squeezed the lemon and that really woke it up. Thanks for sharing this simple and incredibly healthy recipe. I'll be making it again.

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Lucky in Bayview January 11, 2013

Such an easy soup, we really enjoyed it. I was a little leary about not using broth, but providing you season well, it works. I used brown rice, and added a bit too much, so most of the liquid is gone, but that's OK the leftovers will be more stew like. I was also a little more heavy handed with the garlic - yum! I used red lentils because that's what I had, but I'm sure any lentil would be great.

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magpie diner April 25, 2012

Yum, delicious for DH, DD (toddler) and I. I used Turkish brown lentils and red lentils in the same amount as the rice, my own homemade chicken stock in replacement of the water which made it even more flavorful, a little extra garlic. I pureed my canned plum tomatoes to very pureed with only little bits. I used sea salt for the salt to taste, white Basmati rice and freshly squeezed lemon juice. I will make this again. Made for NA*ME Tag.

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UmmBinat February 24, 2010

What a light and refreshing soup. I caramelized the onions/garlic in the stock pot, removed them, and then simmered the lentils with all the other ingredients in the stock pot--this saved washing an extra pot. I ended up adding a lot of seasonings--garlic salt, hot sauce, paprika, and double the cumin called for. I even threw in some hummus to add a little spark.

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juniperwoman December 13, 2009

This is good. I added two carrots and used my immersion blender for a smooth, thick finish. It was really tasty and will be great for lunches for the week! Don't skip the lemon juice. It perks it up quite a bit.

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wootsie19 October 27, 2013

I spent the majority of my life believing that I hated tomato soup. Thats because the only tomato soup I knew as a child sat on the shelf in a red and white can. One day I worked up the courage to try a homemade recipe and the vail before my eyes was removed. It was wonderful and I've been oh so happy with the excellent tomato soups that I have been making ever since. This recipe is another keeper to add to my growing collection :D. I used veggie broth because I had it on hand and I think it was helpful in rounding the flavor, jasmine rice went in too. Given the comments of others, I doubled all seasonings and that worked quite well for us. Served for yesterdays lunch with garlic bread. We both loved it.

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Annacia September 23, 2012

Simple, delicious and quick to fix up! I like the rice added to it it really makes it interesting and more wholesome. Wonderful flavors! Great soup for a rainy day. I added everything except for the lemon juice since I unexpectedly didn't have any on hand.Thanks! Made for NA*ME tag.

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Leah's Kitchen April 13, 2010

This is positively delicious! It's so nice to have on a cold day. Very easy to make. I was able to freeze it in portions so I could eat it over several weeks. Excellent for lunch with toasty bread! Thanks for a great recipe! Will definitely make this again!

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MonsterMaha December 10, 2009
Shawrbat 'adas Maa Banadoura (Lentil and Tomato Soup)