Eastern European Red Lentil Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 112.8
  • Total Fat: 2.9 g
  • Cholesterol: 0.9 mg
  • Sodium: 84.3 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 4.5 g
  • Protein: 5.4 g

View full nutritional breakdown of Eastern European Red Lentil Soup calories by ingredient
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Stolen from Vegetarian Times, January/February 2008
Stolen from Vegetarian Times, January/February 2008

Number of Servings: 8


    * Olive Oil, 2 tbsp
    * Red Onions, raw, 2 cup, finely chopped
    * Garlic, 3 cloves
    * Red Lentils, 1.5 cup
    *Cumin seed, 2 tbsp
    * Canned Tomatoes, 1 15-oz can with liquid
    * Honey, 1 tbsp
    * Bay Leaf, 3 leaves
    * Red Vinegar, 1 tbsp
    * Yogurt, plain, low fat, .5 cup


Heat oil in large pot over medium heat. Add onion and garlic, and saute 5 minutes or until soft. Stir in red lentils and cumin, and cook one minute, or until cumin is fragrant and lentils are coated with oil. Stir in tomatoes with liquid, honey, bay leaves, and 7 cups water. Season with salt and pepper, and bring to a boil.

Cover pot, reduce heat to medium low, and simmer 20 minutes, or until lentils are soft and falling apart, and soup is thick. Add a little water to think soup out if necessary. Remove bay leaves, stir in vinegar, and serve with dollops of yogurt.

Number of Servings: 8

Recipe submitted by SparkPeople user MICHELLE_391.

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