The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: May 26, 2009
We didn't put it in the blender or add the spinach. All around a good dish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: May 19, 2009
awesome recipe. i did read most of the reviews before making my 5th attempt at this recipe and realized that i should have stayed closer to home...should not have tried my gut instinct modifications. stayed true to the recipe with the following exceptions... added 50% on the seasonings as i am big on flavorful soups. as is with the liquid proportions, its very solid almost to the point of dry. ergo the comments about adding more H2O, but it is really, really good whether you add more broth or not...just depends on what you are hoping the outcome to be. enjoy!!! FIVE STARS. *****
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: May 4, 2009
pretty good but the cardamon was a little strong tasting for me. I also added some coconut milk to make it not so tomatoeeee. I think a can of corn might be good in here too, after you blend the rest of the soup.
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Cooking Level: Expert

Living In: Camrose, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
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Reviewed: Feb. 23, 2009
Very good! I purred cooked the lentils before adding everything else in, then purred most of the lentils and then added the rest of the vegetables - so they wouldn't get "lost" in the soup.
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Cooking Level: Intermediate

Home Town: Monsey, New York, USA
Living In: Staten Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Jan. 18, 2009
Very easy to make, healthy, and quite tasty; I highly recommend this recipe. It is also flexible, I added some carrots and celery that I needed to get rid of and the recipe accomodated the changes well.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Dec. 9, 2008
First time I cook it and its so tasty,light and sweet recipe. The only variation I made was to add more water and carrot with the onions. Great taste!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
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Reviewed: Oct. 3, 2008
a wonderful mix of tastes! of course, with any recipe, the spices need to be tweaked to fit your family's likes and dislikes, but the variety and the core of this recipe makes a delicious soup. my husband and i look forward to making this throughout the winter!
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.14 star rating.
Reviewed: Jul. 28, 2008
eh
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Cooking Level: Expert

Home Town: Red Oak, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Jun. 22, 2008
Excellent!! I also added Lemon juice and some Mint leaves. It was tasty tasty and all finished now...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: May 15, 2008
Yum! I used chicken stock instead of water and skipped the cardamom, spinach and blending (too lazy and out of ingredients) but still very very tasty! So cheap and easy to make. : ) thanks!
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Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed: May 8, 2008
A very unappetizing color after it comes out of the blender. Fairly good tasting, but I probably won't make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Apr. 22, 2008
With a few small changes, this was an amazing soup/stew. Double the liquid (I used 2 cups water, 2 cups of mushroom bullion). I didn't use the blender, and cut back a bit on the cardamom. We absolutely loved it like this. My other half, who usually adds Vietnamese hot sauce to everything enjoyed this as is. :) Tons of flavor!!! Thanks.
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Cooking Level: Intermediate

Living In: Marquette, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Apr. 12, 2008
This was very yummy! I made a few changes as it didn't have as much kick as I like, but that is just personal preference. I only had 1 cup of red lentils, so I threw in some frozen corn (it added some great colour too). I added a bit more spice, and I threw in some cilantro for some extra flavour. Instead of water, I used some vegetable stock. I ended up not blending it, as it looked great just as is. It was fast, easy and very healthy too!
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Cooking Level: Intermediate

Home Town: Riverton, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Apr. 3, 2008
Perfect! Only thing I did differently is sub ginger for cardamom and double the spices... which even then wasn't quite to my taste....
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Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed: Mar. 29, 2008
This recipe was alright. The cardamom tended to overrun the other flavors -- but in all fairness I don't tend to measure precisely and I may have been a bit heavy-handed with it. I added extra tomatoes and that helped to balance it out. If I make use this recipe again, I'll leave out the cardamom altogether, go ahead and add the tomatoes anyway, and maybe increase the cayenne a bit.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Mar. 17, 2008
This was so good, I really loved it. The second time I made it I got a little adventurous with the spices and found an amazing secret ingredient - cinnamon. You should try it if you like interesting flavor combinations! I also didn't blend mine because I thought it was great as a chunky stew.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed: Feb. 14, 2008
I was dissapointed with this recipe. It is edible, but nothing I would make again. Having said this, I think it would be only fair to post the changes that I made to the recipe. 1) used only 1 1/3 cup of lentils. 2) added one diced potato 3) omitted the basil. If you adore spinach, you will love this recipe, but I only like spinach, and it doesn't really work well in this recipe. Note to those who complained about their finished product not resembling the photo attached to this recipe. My soup/stew ended up looking exactly like this. Since it was so thick, I turned on my rice cooker and made served it with the stew. Good luck.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed: Jan. 27, 2008
I'm giving this recipe three stars, because I feel it has great potential, but the spices were not to my liking. I don't often (read: ever) use cumin or cardamom, and they were a bit strong for me. I plan on trying this recipe again, omitting these spices. It's super-cheap to make, and is packed with great nutrients. I think I'd leave everything else alone!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Jan. 1, 2008
Very flexible recipe. I made it the first time as written. I have made it several times now and I have altered it a little. I saute chopped carrot with the onion and use twice as much liquid as recipe calls for. I also use 1/2 broth and 1/2 water, leave out added salt if using canned broth. I puree 1/2 the soup and leave the rest chunky. It's also great with fresh spinach thrown in near the end of cooking. Great flavor from the spices and makes the house smell great when it cooks.
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Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Dec. 18, 2007
I really wanted soup, not stew, so I used instead two cups of chicken broth, two cups of water, only one cup of lentils, double the spices (used garam masala for the cardamom/cumin), and the rest of the ingredients in their original proportions. I also added the spinach in the last ten minutes of simmering time. The day I decide to eat it as a stew with rice or other starch, I'll follow the recipe to a T.
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Cooking Level: Intermediate

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