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Double the recipe and share this hearty soup with neighbors and loved ones on cold winter nights. I serve it with cornbread for dunking.—Michelle Curtis, Baker City, Oregon
This recipe is:
Diabetic Friendly
Nutritional Facts 3/4 cup equals 138 calories, trace fat (trace saturated fat), 0 cholesterol, 351 mg sodium, 27 g carbohydrate, 9 g fiber, 8 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.
Originally published as Lentil-Tomato Soup in Taste of Home November 2011, p43
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Reviewed on Nov. 18, 2012 by Juliev320
Followed recipe except used fresh tarragon and thyme. Didn't really measure it. The thyme flavor was distinctive, but I grew to love it. I accidentally boiled it a little too long at first, bit not a problem. Great healthy recipe. Want to share with friends
Reviewed on Nov. 10, 2012 by lurky27
I omitted the dill weed. It was so delicious! Even my 14-month-old son gobbled it up!~ Theresa
I omitted the dill weed. It was so delicious! Even my 14-month-old son gobbled it up!
~ Theresa
Reviewed on Sep. 29, 2012 by 1darla1
Love this soup, I add all three variations and find it very satisfying.
Reviewed on Aug. 10, 2012 by sarajz
<p>I liked it, but my husband didn't really care for something he just couldn't put his finger on. My kids won't eat it, so unfortunately, I probably won't make it again.
Reviewed on May. 20, 2012 by bearstofeed
With Kale and Sausage this a new family favorite. Thanks for the recipe!
Reviewed on Apr. 28, 2012 by michtwinsmom
This is one of the best soups I have ever had! And I love that it's Vegan and I can make it for my friends.
Reviewed on Feb. 10, 2012 by erm42823
I added italian sausage to mine and even my four year old asked for seconds. He evem requested the soup again! We loved it.
Reviewed on Feb. 07, 2012 by cr_1295
Very good recipe; very different flavors that worked out really well, and it was a good use of lentils. However, I found the soup wayyy too sweet; I will definitely use less brown sugar next time.
Reviewed on Feb. 02, 2012 by okweaver
I made this soup per the original recipe (unlike so many others who rated it). I would make it again with changes: chicken or beef broth instead of water, fresh garlic, no brown sugar (too sweet), maybe some rotel (tomatoes and peppers) instead of the tomato paste. There just wasn't a satisfying depth of flavor in the original recipe.
Reviewed on Jan. 29, 2012 by Hannah0418
Quick & Easy - Loved It! I sauteed the onion in olive oil first (don't like crunchy onions in soup). Used Buckwheat grouts instead of lentils (cut simmering time back to about 15 min as buckwheat doesn't take as long to cook). I added a jar of canned tomatoes and 1tbsp of dried red peppers (from Epicure) and 3 cups chopped kale during the last 5 minutes of simmering. YUM-O!
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