Reviewed: Apr. 9, 2003

So simple and tastes wonderful. I'll be making this regularly. My teenager had 2 bowls full and so did I. :) I did use minced onion instead of the green onion, as others suggested. I had green onion for the garnish. You can whip up a pot of this in no time flat.

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Reviewer:

JMLANGE

Reviewed: Apr. 4, 2003

Great, easy and quick recipe. First time using lentils so i used red lentils by accident... which turned out great! Also didn't have cilantro so I threw in some cut celery and dried parsley.

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Reviewer:

Jing

Reviewed: Mar. 31, 2003

Me and a friend decided to do an Indian dinner night. Out of the 3 different recipes we made this was by far the best. We put more lentils in and carrots in and a little less water. You could also add spinach. But it was nice and flavorfull. Make sure you have a nice strong chicken broth or else the flavor might not be as nice.

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BELINDA

Reviewed: Mar. 30, 2003

Quite tasty. The recipe says that the sour cream is optional, but the sour cream really makes the recipe, I think.

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Reviewer:

RED100STARS

Reviewed: Feb. 20, 2003

I really liked this. I used a yellow onion instead of green and also added cooked white rice at the end. I thought it could use a little more spice and would add more chili powder next time.

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Reviewer:

KATHYP17

Reviewed: Feb. 13, 2003

Very good soup I substituted a small yellow onion for the green onions and then when the soup was complete I made it smooth with an immersion blender. Also substituted plain no fat yogurt for the sour cream for a more traditional curry flavour. Delicious will make again.

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Reviewer:

BRIGETTE WEISS

Reviewed: Feb. 9, 2003

I really enjoyed this soup! The first time I made it, I did the whole "sour cream on top" thing in each bowl. It made it look cloudy in a bad way. Now I just add the cilantro and eat it with plenty of flat bread on hand! Yum! Thank you for the recipe!

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Reviewer:

ALAURABLE

Reviewed: Jan. 12, 2003

Great recipe! I had some leftover ham that i added to the soup, it was great!!!!! Serving with sour cream adds so much more flavor!

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Reviewer:

NUSHA

Reviewed: Nov. 24, 2002

This was really really good. It's a perfect blend of ethnic spices that warms the stomach on a cold afternoon. I think it would be better if it had a creamier, thicker texture as it was on the brothy side. I cooked white rice and put it in after the soup was ready and again, the taste is great. I will make this again.

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Reviewer:

Adriana

Cooking Level: Expert

Living In: Santa Clara, California, USA

Reviewed: Apr. 20, 2002

Since I'd never had lentils before I had to think about this recipe for a while before I tried it. Am I glad I did! It's exotic, yet not too spicy for my 2 and 4 year olds. I didn't want a thin soup, because I wanted to serve this over rice so I reduced the liquid to about 4 1/2 cups. When it was finished, I took a tip from the lentil package and added about 1/4 evaporated milk to the pot(instead of sour cream) and it was excellent Another tip: I've made this twice and think it's just a little better(if that's possible) with a yellow onion cooked in, instead of the green. The green onion looked great as a garnish, though! :~)

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