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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. 16, 2011 by lisardh07
First time making soup, thought is was good but the lentils needed more time to cook, still tough when cooking as directed. we added mild italian sausage( i cooked separate, drained and removed casing before adding to soup), i def rec adding sausage! Can't go wrong making, very simple and easy!
Reviewed on Nov. 16, 2011 by Avis Navarra
I have made this several times and plan on making again tomorrow. It is very tasty and I usually do not like lentils, also pretty healthy
Reviewed on Nov. 16, 2011 by minnnat
Simply loved this soup! Packed with good stuff. Even my son, who doesn't normally eat any vegetables, loved this soup. I did add sausage (Hillshire brand) to the soup. I fried it before I added it to the soup, and drained off the fat.
Reviewed on Nov. 12, 2011 by sierracc
This recipe was so-so. It seemed like it was missing something. I would probably rather buy a can of already made lentil soup. It's not that it was terrible, it just wasn't something I would want to give someone else. There are better things out there I would rather eat.
Reviewed on Nov. 12, 2011 by JerseyGal262
I've made this soup a couple of times since it appeared in TOH. Great soup! Added the gram marsala and used half broth/half water. The kale makes it even healthier. Definitely a keeper!!
Reviewed on Nov. 10, 2011 by Maultasche
Great tasting and great smelling soup. Very filling. I love the variety of spices. My husband and I are meateaters, but we did not miss the meat in this soup. Good diabetic recipe for my husband. I'm forwarding this recipe to my girlfriend. Will make this recipe a lot this winter.
Reviewed on Nov. 09, 2011 by Julielk
SUPER EASY! I made this last night for my vegan sister who was visiting and it was a huge hit! I used vegetable broth instead of water and aded added 4 cups of chopped fresh Kale at the end. Delish! The leftovers tasted even better! This is now a staple for my home!
Reviewed on Nov. 05, 2011 by omik
very filling and delicious. I added a couple of jalapeno peppers for a little more flavour
Reviewed on Nov. 04, 2011 by JoyHeisey
Wonderful soup for a cold night! Our children loved it! A keeper in my recipe file. The ingredients were pantry staples and the soup was easy to make!
Reviewed on Nov. 02, 2011 by samhelton
I followed the tip to add garam masala, which added just the right amount of kick. Also added 12 oz. of chopped habanero chile chicken sausage. Our guests and we loved it. The ingredients are pantry staples and readily available produce. I like the idea that the base is water. I disagree that using a broth instead of water is desireable.
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