Lentil soup from My Pantry: Homemade Ingredients That Make Simple Meals Special (page 46) by Alice Waters

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Ordinaryblogger on February 25, 2026

    A perfect lentil soup. So balanced. Served with a dollop of sour cream.

  • KissTheCook on April 24, 2020

    All my lentil soups including this one benefit from freezing. This seems true of cooked dried beans as well.

  • deboChicago on February 29, 2020

    This was remarkably delicious. I usually throw everything but the kitchen sink in my lentil soup. This recipe was beautifully simple and the toasted ground spices sent the flavor into the stratosphere. Will certainly make it again.

  • mjes on February 04, 2019

    I'll admit that I needed a lentil soup, pretty much any Middle Eastern lentil soup. I chose this because it used green lentils and is a tried-and-true recipe. I like this soup very much because it has a mild flavor that works a variety of condiments. I topped the soup with labneh cheese and Sera mild pepper paste - my motive in making lentil soup. It was delicious.

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