Reviewed: Nov. 10, 2011

This is a really excellent base recipe. I doubled the amount (four servings just didn't seem enough in this Jewish household) and added a carrot and parsnip. Amped up the garlic and ginger and added cumin, chile powder and cayenne to the seasoning mix, as well as a serrano chile, keeping the seeds. Nice pungent yet subtle mix. Yum!

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Reviewer:

Allison Landa

Cooking Level: Intermediate

Home Town: Berkeley, California, USA

Reviewed: Oct. 26, 2011

Pretty good, but needs a touch more flavor and more liquid for sure. I'd up it to 3 cups water AND 1 cup soy milk. OR you can do what I did, add about 1/2 cup apple juice. Adds liquid and more flavor depth.

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Reviewer:

Kenny

Reviewed: Jul. 1, 2011

YUMMY, I have love in my tummy! Following other reviewers suggestions I used 4c up chicken stock instead of water and used a can of coconut milk instead of the soy milk. I also added 1 tbsp of salt. I used red curry paste instead of curry powder. Finally, I garnished the soup with fresh cilantro before eating. I love this recipe and will make it in the future.

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Reviewer:

kmuller

Reviewed: May 13, 2011

I followed this recipe pretty closely, and it was definately missing something. Will try it again with some serious modifications.

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Reviewer:

Erika

Cooking Level: Intermediate

Living In: North Delta, British Columbia, Canada

Reviewed: Jan. 20, 2011

Great recipe, I didnt use shredded coconut but used coconut milk instead of the soy milk. I used regular lentils and yellow onions. I didnt have fresh ginger root so I used a teaspoon of dryed ground ginger. My husband loved it, we will have it again for one of our meatless meals.

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Reviewer:

Brandy

Reviewed: Jan. 19, 2011

Very good

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Reviewer:

KEVVY13

Cooking Level: Intermediate

Home Town: Parlier, California, USA

Reviewed: Jan. 8, 2011

I followed the top reviewer's notes and used 4 cups of water (a MUST) and a can of lite coconut milk instead of soy milk and shredded coconut. I also pureed the lentils. The result was a rich and creamy soup with a unique taste.

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Reviewer:

NikkiC

Cooking Level: Intermediate

Reviewed: Dec. 26, 2010

Perfect!

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Reviewer:

BRG

Reviewed: Oct. 24, 2010

This is awesome. It definitely hit the spot while I was craving a warm hearty soup on this cold rainy and windy day. It's perfect on a Sunday night watching football and cozying up to this soup. I wish I had made basmati rice with it but instead I poured myself a glass of white wine and heated a crusted artisan roll with butter..mmmmm. it doesn't get better than this. Oh by the way, I did add salt and used coconut milk instead, also what really added flavor was a teaspoon of Garam Masala and it was perfect.

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