Lentil and Tomato Soup With Coriander and Cumin
- Ready In:
- 1hr 25mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 lb lentils, picked over and rinsed (2 c.)
- 1⁄4 cup extra virgin olive oil
- 2 cups diced yellow onions
- 1⁄4 cup minced garlic
- 1 tablespoon ground coriander
- 1 tablespoon fennel seed
- 2 teaspoons mustard seeds
- 3⁄4 teaspoon cayenne pepper
- 1 (15 ounce) can diced tomatoes, and juice
- 3 cups tightly packed fresh spinach leaves, coarsely chopped
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1⁄4 cup chopped fresh cilantro leaves, and stems as garnish
- 1⁄2 - 3⁄4 cup crumbled feta cheese, as garnish
directions
- Place lentils in a large saucepan and add water to cover by 4 inches; bring to a boil over high heat.
- Reduce heat to low and simmer until lentils are just tender, 20 to 30 minutes.
- Drain, reserving cooking liquid separately.
- In a nonreactive stockpot set over medium heat, heat oil until it ripples.
- Add onions and sauté until translucent, about 5 minutes.
- Add garlic and sauté 5 minutes.
- Add coriander, cumin, fennel seeds, mustard seeds and cayenne.
- Stir in tomatoes and their juice, reduce heat to low and simmer for 5 minutes.
- Stir in cooked lentils and 3 cups of the lentil cooking liquid; bring to a simmer over medium heat.
- Stir in spinach and cook until it is completely wilted.
- If soup is too thick, add more lentil cooking liquid or water.
- Add salt and pepper.
- Serve and top each bowl with some cilantro and chunks of feta cheese, if desired.
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Reviews
-
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!
Tweaks
-
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!
RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas