Reviewed: Oct. 7, 2009

Yum! I used 2 C. chicken broth, 1 C. water, and a little bit of lemon juice - per others recommendation. Also I didn't have cardamom so I left it out. SO GOOD! Awesome leftover too.

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Julie H

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2009

This was very good, but we ended up having to add way more liquid than the recipe calls for. I added another cup of water and it still needed more. I didn't want to lose the flavor by adding more water and thought tomato sauce would do, but didn't have any, so ended up adding a can of tomato soup! It was good and relatively healthy. We did not put it in the blender either, but briefly used the immersion blender. Also sauteed some carrots with the onions at the start. Thanks for sharing.

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grampnana

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

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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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HrCreuzi

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Reviewed: May 18, 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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CBOHNEL

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Reviewed: May 3, 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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old time kitchen

Cooking Level: Expert

Living In: Camrose, Alberta, Canada

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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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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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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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Sweet Tooth

Cooking Level: Expert

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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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Maro

Cooking Level: Intermediate

Living In: Edinburgh, Midlothian, Scotland, U.K.

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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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daisynatural

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2008

eh

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PHILLYJH

Cooking Level: Expert

Home Town: Red Oak, Iowa, USA

Living In: Colorado Springs, Colorado, USA

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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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naomikauf

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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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Foodandcats

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

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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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Alec

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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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sminckler

Cooking Level: Intermediate

Living In: Marquette, Michigan, USA

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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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hpUK

Cooking Level: Intermediate

Home Town: Riverton, Utah, USA

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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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Abby

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

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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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xapafaislacuisine

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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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DEBORAHJOMILLER

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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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Maria

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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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