Reviewed: Sep. 9, 2005

this was good! very different.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MVADEN

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: San Francisco, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 25, 2005

A wonderfully different tasting soup! I needed to cook my lentils longer than 30 minutes (used brown lentils) and so needed to add some more broth so it wasn't too thick. My soup-loving husband went back for seconds and has booked the leftovers for Sunday supper. I also added 1 tsp cumin instead of half and blended it all as suggested by another reviewer. Thanks Karena

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JACQUI

Cooking Level: Intermediate

Home Town: Sandton, Gauteng, South Africa

Living In: Sydney, New South Wales, Australia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2005

This is a nice change from the usual lentil soups. The only changes I made to the recipe were that I added twice as much apricot (and heck, next time I'll triple it) and I also had to add an extra cup of water because it got very thick.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CAMSITKA

Cooking Level: Intermediate

Home Town: Gambrills, Maryland, USA

Living In: Crofton, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2005

This was a tasty dish. I used cranberries instead of apricots which turned out well.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SF49RGIRL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 7, 2005

This soup was pretty good. Though I don't think I'll make it again with the apricots. Will try again without. The apricot flavor is unusual in soup. Whole family ate it and said it was ok. Thanks for the recipe, Karena!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TEACHERMOM37

Cooking Level: Expert

Living In: North Syracuse, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 5, 2005

I tried this recipe just because I was intrigued by the combination of flavours, and I'm so glad I did! Very tasty - I made no changes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ukcook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 29, 2005

my husband loved this recipe. to me it was more like a lentil chili. I prefer carrots, celery, etc... in my soup.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LWORTH

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 28, 2005

We love this recipe. Its a wonderful blend of sweet and not so sweet and makes the cook look talented! tkh

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TKH48626

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 26, 2005

This is one excellent soup. Even my young kids enjoyed it. The only substitutions I made were to use 3 sm. cans tomato sauce (as I was out of fresh tomatoes) and I used the juice and pulp of an entire lemon. The results were fantastic. We will definitely enjoy this soup again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

HeCooksToo?

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2005

Really good soup! I read the reviews, and increased the spices, added curry powder, omitted the lemon, and also added about a half cup of garbanzo beans I had in the fridge. The flavors are better the longer it sits.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

go-red-sox

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2005

Oh my gosh, what a fabulous soup (especially if you enjoy different and exotic flavours). The only changes I made were to eliminate the thyme, and add more cumin (about 2 tbsps total based on other reviews). I didn't bother seeding and peeling my tomatoes, and used 2 cans of vegetable broth and water to total about 6 cups of stock. I pureed it all with my hand blender right in the pot. Very yummy, my baby tried it and got angry when I wouldn't give him more! Thanks Karena for this great recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DAISGIRL808

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 1, 2005

Yumm!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CLN1111

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 17, 2004

This recipe was fabulous with some tweaking. I increased the apricots to 1/2 cup, diced, used 1/2 cup red lentils and the rest regular brown to make 2 cups, plus added 1/2 tsp. each of curry pwdr, cardomom, and ground coriander. Because we are vegan, I used 6 cups vegetarian chick'n broth (to compensate for the additional lentils), and then cooked it in a pressure cooker for 15 minutes. After that, I stirred in the lemon juice, and 1 can of diced tomatoes NOT drained, and added salt, and 1 tsp. sugar. PERFECT! What a review it received from my out of town guests! My husband asked if we could have it once a week from now on. I highly recommend giving this soup a try, especially if you have a pressure cooker-the flavor is deep and throughout.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

GRANOLAGIRLTOO

Cooking Level: Expert

Home Town: Lakemont, New York, USA

Living In: Little Valley, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2004

Excellent even when unblended (no blender or food processor here). We just made sure to cut the apricots into bits. There were only two of us and the entire pot was gone in two days. Next time we'll increase the portions for extra to freeze and maybe try some turkey in it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KELLINAHANDBASKET

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 20, 2004

Awesome Awesome and more awesome!!!! I increased the apricots to 1 cup and chopped them into thirds. I also added 6 cups (one large can) on chicken broth and increased the lentils too....It was soooo good. My two year old LOVED it and so did my 10 month old!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CHEFANDERSEN

Cooking Level: Expert

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2004

I did this recipe in a pressure cooker for 15 minutes. I used canned tomatoes, so it didn't need additional cooking time at the end. I also added 1/2 c. white quinoa before cooking which was excellent. The lemon juicew definantly brightened the flavor. I added a tsp. of honey to cut the acidity. Thanks for the great recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KARAB1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 10, 2004

This is so wonderful and sticks to your ribs! I had trouble finding red lentils. The regular ones work great, but are just slightly larger so if you don't like them al dente, you may need to increase the initial simmer time just a titch. It's savory in an Indian cooking kind of way. So yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KLYONS8084

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 28, 2004

SOOOOO good. It makes a great comfort food. My husband thought I was crazy at first, but now he actually asks me to make this soup. And he eats lentils in silent protest.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sara

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 28, 2004

INCREDIBLE!!! This is a great VEGAN recipe if you replace the chicken stock with veggie stock. I also used about 8 - 10 fresh apricots since they're in season. I took the advice of other reviews and used more cumin AND 1/2tsp of curry powder. My very picky vegetarian boyfriend, who never eats leftovers, had this three meals in a row. Contrary to some reviews, I think that this would be a great dish for entertaining (vibrant color), especially if you want to impress vegetarian/vegan friends.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HUNGRYPEANUT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 11, 2004

Great soup! I used only 1 T. of oil (cuts about 40 calories per serving, and it's plenty for sauteing); used a 14 oz can of diced tomatoes (drained) instead of messing with peeling and chopping romas. I'm not too fond of cumin, so substituted with 2 t. of curry powder. I think the lemon juice is optional -- I tasted the soup several times during the cooking process, and don't think the lemon juice added anything essential. Turned out fabulous! Really, really tasty.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

VEDAWOO

Cooking Level: Expert

Living In: Denver, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Apricot Lentil Soup

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!