Reviewer:

foodielr

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Reviewed: May 18, 2008

I really like this recipe..and after I "Owned" it, I liked it evern more!! First of all, not everyone can deal with spicy..no worries about eliminating the Cayenne Pepper, lemon pepper is so much better! I also absolutely love the texture of the lentils in this soup, so blending them and ommitting the reason this soup is so good feels wrong, I instead sauteed the onions with carrots and garlice, and pureed them and added them to the soup. I also browned some chicken breast bits and threw them in as well. Doubled the cumin and omitted the cilantro. Great recipe!!!

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Reviewer:

SarahandtheCity

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: May 6, 2008

This is good! I basically used whatever I had, which meant I added cauliflower and carrots to the sauteed veg. I also only had canned lentils, and no cilantro, but it still turned out yummy! I also had to use lime juice instead of lemon and veggie stock instead of chicken, but this versatile recipe handled it all great! Thanks!

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3 users found this review helpful

Reviewer:

Erin

Cooking Level: Beginning

Home Town: Surrey, British Columbia, Canada

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Reviewed: Apr. 20, 2008

Even after making this a no-fuss soup, it is still very good. I had to add about 3 cups water to keep it from drying out. I also used beef broth since I didn't have chicken. It still tastes very good, but chicken would be better. I also used dehydrated onion, minced garlic from the store, dehydrated cilantro and lemon juice. These all worked well and I didn't have to wait until I could get to the store! I also messed up and put the cilantro in with the other ingredients. If this soup can still be this good, imagine what it would be like if I made it right!!

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Reviewer:

Carisa

Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA

Living In: Spokane, Washington, USA

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Reviewed: Mar. 24, 2008

I have been looking for a traditional middle-eastern lentil soup for ages, and this one is PERFECT! I substituted veggie broth for the chicken broth to make the recipe vegetarian. 2 cups of red lentils worked well for me with 6 cups of broth.

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8 users found this review helpful

Reviewer:

Sarah

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 27, 2008

Great! Had to do a bit of a different spice combo due to what I had in the house, but I'd definitely make this again.

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5 users found this review helpful

Reviewer:

Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Feb. 14, 2008

I loved this recipe. I cut the portions in half for a single persons portion. I minced the onion and garlic very small and added them to cook for about 15-20 minutes longer. Because I cooked the lentils longer and stirred frequently, I chose not to blend and get more texture. I used store bought lemon juice and only used about half of what the recipe called for. No time for fresh cilantro, so I added coriander for the minty flavor and it was perfect.

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11 users found this review helpful

Reviewer:

Joy