Total Time
Prep 5 mins
Cook 30 mins

I created this recipe after I had made an Ethiopian dish and had leftover potatoes and lentils. It's a simple but tasty "earthy" meal.

Ingredients Nutrition


  1. Cut potatoes into pieces that are about 1" square.
  2. Rinse lentils.
  3. Combine potatoes, red lentils, tomatoes, water, and spices in a pan.
  4. Cover and let simmer until all of the water is absorbed. Stir occasionally.
Most Helpful

4 5

"Earthy" is the perfect word for it! The spices are a very nice combination. I doubled them as well, because I love a lot of flavor). I didn't have any fresh tomatoes handy, so I used a 1/4 cup of salsa instead, figuring it's still tomatoes and it adds a little onion and extra spice. I boiled most of the water away, thinking I'd make it more stewy and less soupy, but this made it a bit dry. Next time I'll either add a little more salsa to keep it moist, or keep some of the water and keep it soupy. Very good, very quick, and very healthy. Thanks!

5 5

We LOVED this soup, TRUE! Used chicken stock instead of water too, Doubled spices as is personal taste for us! LOVE that did NOT have to fuss We kept cover opened a bit, GOLLY GOSH with hubby this recipe was a hit! "I would like a second dish" SHOWS this recipe is DELISH!! THANKS!