My first time cooking lentils. This recipe is a great starting-off point. We don't buy chicken stock, just use Better than Buillion and adjust the salt. I doubled everything except the onion and added celery, kale and fresh ginger. I had a "curry spice" from Trader Joe's, which had cumin, ginger, nutmeg, onion, garlic and chili - I put about a tsp of that, also. I messed with it, added more water, kept tasting, kept messing with it, and the soup adjusted amazingly. I added a tsp or two of sea salt towards the end, with more spices in a bit of water. This recipe is pretty hard to mess up. The lentils cooked down to pretty much mush by the time it finished absorbing the water (as in, the leftovers), but it's just as amazing regardless.
Tried this a second time with chicken stock (regular sodium, since my husband will avoid food without salt). Left out the kale and added ground chicken basil sausage. Didn't need the lemon because I tossed in some whole ginger and let it simmer. Had to add cinnamon to cut the tart of the ginger flavor. Skipped the cilantro and tomato. Oh yum. I think I officially declare now that lentil soup is the best soup I make.
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My first time cooking lentils. This recipe is a great starting-off point. We don't buy chicken...