Really yummy, and a nice change from other lentil soups I've made. I agree with others that you really don't need to put any of the soup in a blender to puree. I found that the lentils got quite mushy at the bottom of the pot, and by simply stirring well, the soup became quite smooth. I also doubled the cumin, as others suggested, too. Thanks for a great recipe!

Reviewed On: Jan. 23, 2009

This is a brilliantly simple and versatile recipe. I've used all kinds of veggies and cheeses, and it's always good. Who needs crust?

Reviewed On: Nov. 3, 2008

I chose this recipe from among the others because it didn't call for any condensed soup, which I can't get overseas. I love the simplicity and versatility of this recipe -- I add any veggies I have, and it's always good. I also can't get refrigerated biscuits where I live, but it's so easy to whip up a batch of drop biscuits, which also work perfectly with the recipe. Thanks!

Reviewed On: Nov. 3, 2008