Reviewed: Sep. 23, 2007

My husband and I loved it. Very quick and easy plus I didn't even have to make a trip to the grocery store! I added the whole can of tomato paste.

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Michelle

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Reviewed: Aug. 2, 2007

Yum! Super easy. Here are some things I did differently. I used 4 cloves of garlic (instead of two). I sauted the onions and added one chopped carrot. I also added two pinches each of curry powder, garlic powder, and chille powder. In addition I added three tablespoons of salsa verde (Trader Joes!). Next time I would have used less broth (maybe just 1C less). The next day it tasted great-better than the day I made it. Note: I used chicken bullion, which i found made the soup tons more flavorful.

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Lauren

Cooking Level: Beginning

Home Town: San Francisco, California, USA

Living In: San Diego, California, USA

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Reviewed: Jul. 21, 2007

This was a really simple, quick recipe that tasted great with a few additions. To make it vegan, we used vegetable broth, thinly sliced carrots and celery, and 4 oz tomato sauce rather than tomato paste. It's great with a hunk of toasted, chewy bread!

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JO'Hare

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Reviewed: May 25, 2007

I loved this soup. If you like lentils you love it too.

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puppypal

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Reviewed: Apr. 21, 2007

I add whatever veggies I have on hand, this soup is good with anything from cabbage to bok choy!

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ChelseaRae

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Reviewed: Mar. 9, 2007

This recipe was ok. I gave it only 3 stars because I ended up throwing the leftovers away. Nobody really cared to have it a second time. Sorry!

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JENN A.

Cooking Level: Intermediate

Home Town: Bemidji, Minnesota, USA

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Reviewed: Feb. 27, 2007

I used a whole pound of lentils and a can of tomato paste, and cooked in a slow cooker. Turned out great - kind of like chili with lentils. Thanks!

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Andrea W

Cooking Level: Expert

Home Town: Springfield, Oregon, USA

Living In: Ypsilanti, Michigan, USA

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Reviewed: Feb. 27, 2007

Changes: * halved the recipe * used brown lentils * used beef broth cube and some dried beef * doubled the garlic * sauteed the onion and garlic * used half a can of tomato paste * added 1 tsp cayenne pepper, 1 tsp paprika

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summer

Cooking Level: Intermediate

Home Town: Palo Alto, California, USA

Living In: San Francisco, California, USA

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Reviewed: Feb. 17, 2007

I omitted the tomato paste and added dried apricots and shredded chicken. WONDERFUL. My husband and 5yrold loved it - I was shocked.

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mommymeggy

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2007

I'm sorry, I did not enjoy this at all. I usually use chicken broth or veggie stock when making lentils so I wanted to try something different. The tomato paste was awful. Sorry!

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LOVE5523

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Reviewed: Feb. 13, 2007

This was so good. My one year old loved it as well. I did a half batch. I added 3 cloves of garlic, 3/4 of the can of paste, 1/4 t tumereric. 1/8 t. cayenne, and 1 and 1/2 t cumin. Some sea salt, 1 carrot, 1 celery stalk. So good!!!

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BRIEAHN

Cooking Level: Expert

Home Town: Lawrence, Kansas, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Feb. 2, 2007

I gave the recipe 3 stars, not that it was bad, but it wasn't that great either. I continued to try to tweak it, but just couldn't get it there with what i had on hand. Haven't tried it today, may be better now, but I don't plan to make it again. To be totally honest, I had to put cheese and sour cream on it to get anyone in my family to eat it. Sorry, but thanks for sharing. :)

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JPICHON

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Reviewed: Jan. 31, 2007

Perfect diet food? At first I found this to be quite bland, but as with most soups, this tasted quite awesome after sitting for a day in the fridge. I added some carrots and used the whole can (6oz) of tomato paste and a little salt and pepper.

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RationalBeing

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Reviewed: Jan. 30, 2007

AWESOME! I added some chunks of potatoes, and I added some chopped carrots. I also dumped in a little extra of the tomato paste and went heavy on the garlic. The soup is hearty and fabulous!

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Laura S

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Reviewed: Jan. 29, 2007

Holy Cow, was this good. I added some sliced black olives into the mix too. It's below zero outside, but my tummy is nice and warm! Thanks for the recipe!

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Gwendolyn

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Reviewed: Jan. 6, 2007

Like others, I made a few additions - a whole can of paste, sliced carrots, doubled garlic, doubled cumin, 3-4 pinches each of dried cilantro and curry powder. Didn't saute anything first, just threw it all in the pot. SOOOOOOOOOO GOOD. Thank you for this amazingly easy and healthy recipe! I'm going to make this all the time. (By the way, the additional tomato paste also adds more color to the soup so it's not as drab-looking, if you care about that sort of thing!)

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Raquelita

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 3, 2007

This is a must for everyone's recipe repertoire. Here's another variation: first use water instead of chkn broth & to the basic recipe add: 1 med diced carrot, 1/2 diced yellow bell pepper, 2 more cloves of garlic(total of 4), 1/4 t. pepper, 1/2 t. turmeric, 1/8 to 1/4 t. cayenne, one large bay leaf and use 2 T. cumin seed ground with 1 t. sea salt instead of ground cumin. After about 35 minutes, taste, add salt/pepper if needed, remove the bay leaf and puree with a hand blender. Serve in bowls with a little swirl of EVOO and a sprinkle of freshly chopped corriander/cilantro. Enjoy!

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TIAAKE

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Reviewed: Dec. 13, 2006

This is a very tasty, healthy, and easy recipe - great for moms who want to feed their children healthy meals. :) I save the excess tomato paste in 2-Tbsp. "dollops" (because we make a half-batch at a time) and freeze for future batches, because I was throwing it away before. Although I have done it both ways, we prefer this dish with RED lentils. They are a prettier color (make a bright orange soup, instead of dull brown) and, because they absorb water more readily, make for a thick creamy chowder-like soup.

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Mrs. Michael Ramey

Cooking Level: Intermediate

Home Town: Dinwiddie, Virginia, USA

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Reviewed: Nov. 16, 2006

A good first experience with lentils. I cut this recipe in half and got about 5 servings, but I did use 1.5 c. of veggie broth and 6.5 c. of water. I sort of combined this recipe with Lentil Soup I by William by adding potatoes (in my case, sweet potatoes), celery, carrot, and onion. I think I'll add more cumin next time--it's one of my favorite spices! By the way, I added the veggies once the lentils began to boil.

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mzurovsk

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Reviewed: Nov. 12, 2006

I made a few alterations to this basic recipe and the result was the most amazing, hearty, homemade lentil soup I have ever had. I used 4 cloves of garlic sauteed with the onion and 2 bay leaves for 5 minutes. Then I added all the other ingredients, plus a generous shake of parsley and paprika. I also added 1 chopped fresh tomato and cut spinach (stems removed). I had to add extra liquid to compensante for how much liquid the lentils absorbed. The cumin is what absolutely makes this soup!

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