Bree's Lentil-Tomato Soup

Best lentil soup I've ever had; just delicious!!

Good, very filling soup. I did cut the ground red pepper by half and was glad that I did. So nice to have an imersion blender for this (thanks mom!) Sprinkled some parmesean cheese on top with the tomates and cilantro. Served with a tossed green salad and sliced foccacia bread.

This has been our favorite lentil soup since the recipe first came out. No shrinking violet, this is a soup with assertive flavor that combines tomato with garlic, onion, and a variety of spices. We vary the consistency from smoother to chunkier depending on whether we want a rustic or a more sophisticated feel.

I love this soup! So flavorful and filling.

If you don't garnish this soup with fresh tomatoes, you would never know there are tomatoes in it. I was expecting more tomato flavor! I also thought it turned out too spicy, even though I used only 1/2 tsp ground red pepper. I love spicy foods but this was all spice and no flavor. Also looks unappetizing. Won't make again.

This recipe was easy to make and had a good consistency to it, but it was way too spicy for my taste. Unfortunately I will not be making this recipe again.

This is an excellent lentil soup-- love the spicy flavor. It has been a 'go to' soup for many years in my kitchen!

This is an amazing soup! Easy to put together and the flavor is outstanding...even impressed my gourmet chef husband!

I have made this recipe for the past 10 years and I still love it. It is my go to soup when I want something warm. I always have all the ingredients on hand! I have given the recipe to many people and everyone of them love it! I always make enough to save some for lunches which I freeze. I never puree the mixture and it always turns out great!

Great soup, I froze it and it was even more flavorfull when I ate it one month later.

I think this recipe deserves 3.5 stars. It is a staple recipe in our house but I don't think I would serve it to company. It's easy to make and quick to throw together even after a long day at work. I left out some of the spice (some of the other reviewers complained about it being too spicy) -- and in doing so, the tomato flavor re-appears.

The soup was terrific as is. The spices were just perfect. I served this for dinner on a cold night along with a salad since it is such a hearty soup. Instead of pureeing the soup in a blender I use my emulsion mixer. Saves cleaning up extra dishes.

Made as written with one exception, I only used half the amount of red pepper. For me, the reduced amount had the right amount of spice without being hot. Probably would not serve to company or even make again since I have other lentil soup recipes that I like better.

A tad too much spice and a somewhat grainy texture.

Great soup recipe. It is very spicy so next time I will cut back on the chili powder and red pepper. I put a couple dollops of light sour cream into the bowl to 'cool' it down a bit. I used about 1 1/2 cups of lentils because that is all I had on hand and it was plenty. The soup got very thick. The other change I made was to use all chicken broth instead of the water. I used my submersible blender and pureed the soup to a slightly chunky consistency and it was perfect.

Substituting veggie broth for the chicken broth, I made this when my vegan sister and her family showed up unexpectedly for dinner (since I had all the ingredients on hand). I did halve the red pepper since we had kids eating with us. Everyone loved it! It is almost like a lentil chili.

I am not too thrilled about Lentil Soup, but this recipe is pretty darn good! thanks

This is the best recipe lentil soup I've found - and I've tried many! The spices are just right. I puree half the soup in the blender. I use red lentils, which take 45 minutes to cook; if using brown lentils, they will take 1 hour. This recipe is foolproof, one of the best soup recipes ever!

Made vegetarian by substituting no-chicken broth. Even better for lunch the next day!

This is the BEST lentil soup I have ever had! My kids also love it. It's very flavorful and so easy to make. I followed the recipe exactly, except I use organic chicken broth and I don't use the blender to puree. (too messy) Instead I use a hand held mixer right in the pot after removing 2 plus cups of the soup. Pureeing only takes 20 seconds. I then return the 2 c of soup back into the pot. I use ground red pepper, not cayenne pepper. Cayenne pepper would definitely make it too hot. We had a seeded baguette and butter along with the soup. Yum!!

love love this soup. SO easy to make, and I don't find the need to puree it, as the consistency after cooking is quite "mushy". I'm making it for the 3rd time in a month! I love the spice in it.

Made for lunch on a cold, rainy Saturday -- very good. We like strong flavors, so used the full measure of spices & peppers. Used a mix of lentils (1c green, 1c brown, 1/3c red) and reserved 3cups instead of 2cups from blending. Served with garlic ciabbatta sticks. Recommend this.