Reviewed: Jan. 7, 2009

I was skeptical of this recipe, but it's really tasty! It has a combination of ingredients than seem unusual, but meld well. I didn't puree any of the soup since the lentils broke down enough during the cooking process. Also, I cannot taste the apricots so I think you'd be safe in omitting them if you don't have them.

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MrsFisher0729

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jan. 3, 2009

I added a tsp of Garam Masala as well as one Tbsp honey, just for fun. Everyone loved it, and I would definitely make this again.

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Gorillagirl

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Reviewed: Dec. 7, 2008

Mind-blowing. Very unusual and tasty dish, excellent as leftovers as well. Made it with the lamb tagine and had a moroccan night. I added extra apricots and liked the additional flavor.

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Mama Swanson

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Reviewed: Dec. 7, 2008

I cooked the soup in a pressure cooker. (I grew up in India and we always cook lentils in a pressure cooker.) I made this ahead of time for a dinner party at my house. When it was time to serve, the soup had thickened to large lump. I diluted with chicken broth. I had four guests and they all agreeed that this soup was the bomb. It was really yummy. Cannot wait to make it again. However, if you plan to make it ahead of time, you may want to reduce the lentils to one cup.

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Preeti

Cooking Level: Expert

Living In: Silver Spring, Maryland, USA

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Reviewed: Dec. 1, 2008

Love it! Original recipe only yields 3 servings for our family. Needs the spices doubled. Needs more stock because the lentils sucked up the liquid pretty good. I used half a can of peeled & diced tomatoes instead of 3 roma or one regular tomato works fine too. Delicious- this will be on the rotation.

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Nov. 30, 2008

yummy soup! i felt it needed a little something afterwards, like a little more 'zip'. so i put a pinch of curry powder in and (surprise!) a pinch of cinnamon! i feel like the combination brought this soup together. wonderful!

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Zeyita

Cooking Level: Intermediate

Home Town: Ladner, British Columbia, Canada

Living In: Abbotsford, British Columbia, Canada

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Reviewed: Nov. 17, 2008

This was one of the best soups I've ever had. I only made a few changes: 1) I added 1/2 of a 16 oz. can of drained/rinsed diced tomatoes (didn't have any fresh). Also, used 4 cups chicken broth because that was all I had. 3) Did not add lemon juice. Otherwise, followed it completely and it was excellent. My wife loved it, I loved it. Immediately made a second batch to take leftovers to work for lunch this week. Such a creamy texture (pureed it) and sweet/smoky flavor. New favorite for me!

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nyc123

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Reviewed: Nov. 14, 2008

This is absolutely delicious. I wasn't expecting more than an ok result as I don't consider lentils the most exciting food, but I went back for seconds, thirds and even fourths! Changes I made were: replaced the chicken broth with water and a tablespoon of vegetarian chicken-style seasoning, replaced the fresh tomato with a can of chopped tomatoes(drained) and used the juice of half a small lime. My husband loved this as well, and I will definitely be making this again!

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Cherrychip

Cooking Level: Expert

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Reviewed: Nov. 10, 2008

This soup is a joy to eat and make! I can't believe a soup with apricots is possible but it tastes amazing.

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Starpie

Cooking Level: Intermediate

Home Town: Bristol, Somerset, England, U.K.

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Reviewed: Nov. 7, 2008

Great recipe. I also noticed that this turned out very thick, which was fine. I added a little extra apricot but my husband said he could not taste it... he loved it anyways. I could not find red lentils so I used the regular kind. I also like to add to the flavor by increasing the spices. Very easy and VERY filling!

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Jilly

Cooking Level: Intermediate

Home Town: Wildwood, Florida, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 24, 2008

very yummy. very easy to make. I doubled the spices and I think next time I'll add some more apricots.

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Lisa

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Reviewed: Oct. 22, 2008

What a wonderful tasting soup. Thanks so much for posting this recipe! I made it exactly as posted and I was very pleased. The apricot is lovely with the lentils. I can't wait to eat this again and again.

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PERPIGILLIUM

Cooking Level: Expert

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Reviewed: Oct. 19, 2008

Wow, this was excellent! The apricot added a rich yet subtle flavor that was just perfect with the rest of the ingredients. The only changes I made were to use veg broth and fresh thyme. This was surprisingly filling, but it didn't leave us feeling uncomfortably full, because the ingredients aren't heavy. A new favorite!

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Oct. 19, 2008

I found this recipe perfect as is. If you truly simmer slowly in a Dutch Oven, you won't have to cover it or add any water.

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SHANKSMD

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Reviewed: Oct. 10, 2008

This is a good base recipe but is somewhat bland and would be much better as a heartier soup. I thought it could have used potatoes and maybe zucchini or squash. We added hot sauce and extra pepper to give it more flavor. We will definitely make it again but will make quite a few changes.

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Marcie

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Reviewed: Sep. 21, 2008

This was surprisingly fantastic! I wasn't sure about the apricots. I was just searching for recipes with lentils and had dried apricots on hand. I thought that this might be an okay way to use them. Everyone in my family thought that the combination sounded horrible. They were quite pleasantly surprised by how excellent this soup is! I used regular tomatoes instead of roma and didn't peel or seed them. I also did not place 1/2 of the soup in the blender. It was still wonderful! I will be making this again! It is healthy and unusual and tasty enough to serve to guests!

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deanna

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2008

I have been searching for a lentil soup...and this is the best I have had!

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elektra

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Aug. 30, 2008

I love this recipe! The trick the soup is to COVER the stock pot and then let the soup simmer 30 minutes, so that way the water stays in the pot, it won't boil out and leave you needing to add more water. I pureed the soup completely with a stick blender, and then right before serving, I swirled in a dollop of plain yogurt for some extra creaminess. It was awesome! Thanks for the great, inexpensive, recipe!

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Aug. 17, 2008

This was delicious, cheap, and easy! I made a few changes by subbing in beef broth (it was all I had) for the chicken and herbs de provence for the dried thyme (ditto). I didn't bother pureeing it because the lentils were cooked until soft. My Dad thought this was too sweet, but both my Mom and I loved it.

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DaraFG

Cooking Level: Beginning

Living In: Boston, Massachusetts, USA

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Reviewed: Jun. 28, 2008

This is delicious! I only had green lentils, but it was still so amazing. I used 5 cups of water with vegetable bouillon and ended up adding about 1.5 additional cups of water after it simmered for 30 minutes. My only criticism is that this makes about 4 cups of soup total, so if you are feeding a family, you will need to double the recipe.

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