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    Home » Side Dish Recipes

    Spiced Lentil-Tomato Soup

    Published: Jan 7, 2011 Last updated: Jun 15, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Thank you for visiting! If you like this post...don't forget to Stumble!

    This soup was absolutely awesome.  My throat has been feeling scratchy from all the dry air lately and all I could think about was something hot - both temperature wise and taste wise!  Hot tea, coffee, and soup - three things I really look for when my throat feels this way!

    I found this recipe in one of my many Cooking Light books.  I've looked at it several times and always intended to make it but just never got to it until the other evening - and now I will probably use this recipe whenever I make lentil soup again!  The spices in the soup are exactly the type that I like and you can adjust the heat to whatever temperature you prefer.  The fresh tomato and cilantro topping it off is absolutely perfect.  As a matter of fact, I can't wait to have this for lunch again today!  Grumpy did enjoy this soup - I was a bit worried it might have too much heat for him (heartburn strikes him when he eats late and spicy) but apparently it worked for him too!  His only comment was that he wasn't going to be well liked at work the next day.  ;o)

    Spiced Lentil-Tomato Soup

    adapted from Cooking Light, September 2001
    I did change this a little bit so if you would like to see the original recipe you can find it at myrecipes.com

    1 tablespoon olive oil
    1 large onion, chopped
    1 teaspoon ground turmeric
    1 teaspoon ground cumin
    1 teaspoon chili pepper flakes
    2 garlic cloves, minced
    2-14.5 ounce cans petite diced tomatoes, undrained
    4 cubes vegetable boullion

    4 cans water (using the can the tomatoes came in for measurement)
    2-½ cups dried lentils
    ⅓ cup chopped fresh cilantro (more is better!)
    Chopped fresh tomatoes
    Cilantro sprig

    Heat olive oil in a large Dutch oven over medium-high heat. Add the onion and garlic and saute until tender. Add the turmeric, cumin, chili pepper flakes,  saute for 1 minute.  Add tomatoes, water, vegetable boullion and lentils and simmer until lentils are tender.  Stir in fresh cilantro near the end of the cooking process. You may need to add more water as the lentils cook.  Serve garnished with chopped fresh tomatoes and cilantro

    In the Cooking Light recipe the have you blend most of the soup to make it smooth.  I just won't do that with lentil soup - I want my lentils whole!  Hope you will enjoy!ur pureed soup into a large bowl. Repeat procedure with other half of remaining mixture. Stir in reserved 2 cups lentil mixture. Garnish with chopped tomatoes and a cilantro sprig, if desired.
    « Sauteed Chicken with Sage Browned Butter
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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. SMITH BITES

      January 09, 2011 at 2:55 pm

      a good lentil soup is a thing to behold - perfect for the biting cold of winter!

      Reply
    2. teresa

      January 08, 2011 at 10:26 pm

      what a lovely soup!

      Reply
    3. marla

      January 08, 2011 at 10:08 pm

      I love lentil soup, thanks for sharing this with us 🙂

      Reply
    4. Cajun Chef Ryan

      January 08, 2011 at 3:20 pm

      And with the tomato and cilantro added this is a really great looking bowl of soup!

      Bon appetit!
      CCR
      =:~)

      Reply
    5. Donna-FFW

      January 07, 2011 at 6:08 pm

      Im with you, I like my lentils whole as well. This lloks fantastic. I usually use barefoot contessa's. Ill try this one next time. Gotta love cooking light.

      Reply
    6. Treat and Trick

      January 07, 2011 at 2:53 pm

      Great combo, looks healthy and delicious! I too like my lentil to be whole and not puree. Beautiful photo too...

      Reply
    7. Mary Ann

      January 07, 2011 at 2:13 pm

      This sounds and looks just fabulous. I love lentil soup, but I like them whole too, no pureeing for me!

      Reply
    8. Leslie

      January 07, 2011 at 1:55 pm

      Mmmm. i love the addition of the red pepper flakes! Yummy soup

      Reply
    9. bellini valli

      January 07, 2011 at 1:10 pm

      With light snow falling this is exactly the kind of thing that perks up a day.

      Reply

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    Welcome! I'm Shelby, a home cook who learned from her grandmother and mother and have been sharing family recipes since 2007. I share quick and easy recipes as well as low calorie, low carb, and keto diet recipes...

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    Welcome! I'm Shelby, a home cook who learned from her grandmother and mother and have been sharing family recipes since 2007. I share quick and easy recipes as well as low calorie, low carb, and keto diet recipes...

    More about me →

    Homemade Flour Tortillas
    Old-Fashioned Baked Rice Pudding
    Vegetarian Meatloaf

    Trending Recipes

    • Mom's Rhubarb Sauce
    • Keto Chicken Nuggets with Canned Chicken
    • Air Fryer Roast Beef with Herb Crust
    • Baked Red Snapper Recipe with Garlic Topping
    • Crockpot Venison Stew - Warm and Hearty
    • Air Fryer Rotisserie Chicken
    • Special K Loaf aka Cottage Cheese Loaf
    • Rhubarb Dream Bars - Keto Recipe

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