Reviewed: Jan. 18, 2010

This recipe was fun to make..easy. I just dont like it being so sweet, personally. My sweetheart liked it and so did my GF so.. it was good. probably wont make it again though.

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

Reviewer:

peppermintkathy

Reviewed: Jun. 11, 2009

This was pretty tasty, if a little on the bland side. Like another reviewer, I used coconut milk in place of the soy milk/shredded coconut and it seemed to work fine. I also reduced the cooking time by 10 minutes and my lentils still turned to mush.

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

Reviewer:

Geeqgurl

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Portland, Oregon, USA

Reviewed: Apr. 27, 2009

Really tasty -- made this as a quick dinner when I had nothing else in the cupboard. Had no ginger - so I sprinkled a little bit of pumpkin pie spice, used chicken broth instead of water for the lentils and used more of it as I had it on too high for the first bit. Instead of soy/coconut blend I used a can of coconut milk. It was great, easy and fast. I liked that it was made from staples I always have on hand.

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

Reviewer:

JENAKOM

Reviewed: Mar. 23, 2009

I made the recipe as suggested, however used regular milk in place of soy milk. I also added some cinnamon and cumin to give it more flavor since other readers said it was kind of bland. It tasted horrible!!! I was so tempted to throw it out but decided to wait. Put it in the fridge overnight and the next day it tasted much better! I wasn't a big fan of the shredded coconut; it made the dish too sweet, and I think next time I will either reduce the amount or omit it entirely.

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

Reviewer:

Raye of Sunshine

Cooking Level: Intermediate

Reviewed: Jan. 19, 2009

I thought this recipe was fabulous - though I did replace the soy milk with coconut milk as others have advised. I also added peas, sliced carrots, cumin, and a bouillon cube to the soup for added flavor.

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

Reviewer:

sixela72

Cooking Level: Intermediate

Reviewed: Dec. 10, 2008

Loved this vegan recipe it had great flavor. I agree with other reviewers that spooning it over rice & veggies or eating alone is great. I loved the contrast of the coconut and curry. I used sweetened coconut I had from baking and it worked ok, I bet it's a lot better with fresh.

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

Reviewer:

Roxy B.

Cooking Level: Intermediate

Home Town: River Rouge, Michigan, USA

Living In: San Luis Obispo, California, USA

Reviewed: Apr. 9, 2008

Pretty good. Instead of using the soy milk and coconut I just used a can of coconut water with the little chunks of coconut floating in it. It turned out really well. It's better the next day, though, after the flavors have had a chance to develop.

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

Reviewer:

LindseyLouWho

Reviewed: Dec. 19, 2007

I thought the coconut flavor might save the lentils, but as usual, the blandness of the lentils was overbearing in this soup.

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

Reviewer:

DevilFish

Reviewed: Oct. 4, 2006

I also tweaked this recipe quite a bit. I sauteed the onion and garlic and some chili pepper with the spices prior to adding the lentils and water. I also used coconut milk instead of the soy. Also - added a large can of diced tomatoes to make it heartier.

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

Reviewer:

Citizenjane

Reviewed: Sep. 26, 2006

This was just so-so. I had to make some changes based on what was in the house-- brown lentils, regular milk, white onion, ground ginger. I used red curry paste instead of powder, which would have helped if I'd not over done it-- not the recipe's fault. However, I do think it needs coconut milk and not soy milk mixed with shredded coconut. The shredded coconut could still be added though, even with using coconut milk. Overall, a 3.5, but could be good with some tweaking.

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

Reviewer:

Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

Reviewed: Sep. 20, 2006

This was OK. I agree with the other reviews; it was a little bland. I added coconut milk and ground cumin which helped add more flavor. Also you will need at least 4 cups of water to boil the lentils in.

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

Reviewer:

Stephanie

Reviewed: Jun. 10, 2006

The textures didn't go right for me.

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

Reviewer:

christina

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Riverside, California, USA

Reviewed: May 29, 2006

I was alittle disappointed with this recipe. I too, substituted in coconut milk. Overall, I thought the recipe was lacking in flavor. It was edible, just missing a special ingredient. I might try it again and tinker with it to see if I can get the right flavor.

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

Reviewer:

gigi

Cooking Level: Intermediate

Home Town: Emmett, Idaho, USA

Living In: Plantation, Florida, USA

Reviewed: Apr. 28, 2006

If I could give more than 5 stars, I would! This was incredible! However, as is always the case with me, I did make modifications. I only had 1 1/4 cups red lentils and I ended up using 1/4 cup regular lentils (as you can see in the picture I am submitting, the color of the soup was not uniform, but that was unimportant). I did add salt to the water when cooking the lentils and ended up adding probably close to 1 more cup of water. I used the suggested coconut milk and used Jamaican Curry Powder along with (as suggested) red pepper flakes, cumin, and cinnamon. I then prepared some Jasmine rice and steamed some broccoli, cauliflower, and carrots as that is what I had in the freezer. I spooned some veggies and some rice in a bowl and ladled the soup over top. This makes a lot of soup and I thought for sure we would have substantial leftovers, but my son ate 4 huge servings and he is only 12 years old! It was delicious and I could easily make it again and have it tonight. Be warned, however, that meat eaters may not find it substantial enough to their liking. I am a vegetarian and my husband is not and although he ate it, I do not think he will request it again any time soon. That's ok because there will be more for my son and I! Thanks for a great recipe!

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

Reviewer:

Marian

Cooking Level: Expert

Home Town: Warwick, New York, USA

Living In: Boston, Massachusetts, USA

Reviewed: Apr. 18, 2006

Very yummy... I also used 1/2 can of coconut milk instead of soymilk, added a pinch of garam masala and will toss in some cooked rice next time for a little more substance.

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

Reviewer:

Lynne

Reviewed: Feb. 16, 2006

3.5 stars. Very easy to make, actually tastes better after a few days when the flavours have had the opportunity to settle. I used coconut milk instead of the soy, and added shredded coconut and green peas. It was kind of lacking flavour, so I added red pepper flakes, cumin, and a pinch of cinnamon.

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

Reviewer:

Kinchan

Reviewed: Jan. 20, 2006

So good and SO EASY! We had it twice this week!

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

Reviewer:

Brooke

Reviewed: Nov. 7, 2005

i added chicken and that was yummy, you can fiddle with this to your taste with out much danger...freezes great too

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

Reviewer:

Marissa

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

Reviewed: Sep. 27, 2005

Great dish - tasted as good or better than many of the Indian restaurants' lentil dishes I've had here in Chicago. My lack of expertise at shredding the coconut made this a lenghty prep dish, but it was worth it in the end. Very healthy, and high in protein.

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

Reviewer:

SHAUNLIPPY

Reviewed: Jun. 29, 2005

Tasted nothing like the coconut lentil soup I had in a restaurant and thought was delicious. This was just ok with a strong taste of curry.

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

Reviewer:

DECAR48

Coconut 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!