Reviewed: May 19, 2012

I made this for my husband whom is from India. The only change he wanted made for the next time was to add a few dried chilies to the pot when the ginger is added. He said that would make it taste like it was truly made in India. We have tried both versions now and love them both. His way is just more traditionally spicy. Thanks for adding this one.

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Reviewer:

Judi

Reviewed: Jan. 9, 2012

this wasn't the best dahl recipe i have tried. there was too much red onion and not much else. also, it doesn't expain that the spices should be tempered and not just thrown in the pot. and there is way too much water. the lentils cook in much less time than the recipe calls for, so in 30 minutes you are left with all this water to be poured off. if you do a google search for 'mum's every day red lentils' - you will get a much more indian variation.

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Reviewer:

heatha

Reviewed: Jul. 13, 2011

I liked this. I'd say that it could use a bit more flavor, but I just increased the amount of spices and I liked the end result better that way. I did add some chicken in, because I really felt like having a chicken and lentil soup tonight. It was very good. Thanks, Melanie!

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Reviewer:

TribePride

Cooking Level: Intermediate

Reviewed: May 5, 2010

Sorry for not liking this recipe, it doesn't have enough spices nor an indian touch, lentil soup is being cooked in the Midle East since ages and it's so close to your recipe, i don't understand what makes this an indian version. The 7 cups of water are not enough should be 10, u can see from the pic how thick the soup is like custard.

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Reviewer:

Nick

Cooking Level: Intermediate

Home Town: Beirut, Beirut, Lebanon

Reviewed: Nov. 9, 2009

This rocks! I added 4 additional garlic cloves, a little extra of each spice, one jalapeno, and one dried thai chili 'cause I like it spicy! Used canola oil because I didn't have ghee, neglected to add the cilantro, and added two roma tomatoes for variety. Will be making this VERY frequently from now on. Ate w/ homemade roti and mango chutney!

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Reviewer:

Colleen

Reviewed: Apr. 8, 2009

This recipe was well written and concise. My S.O. and I found it a delight with all the exotic spices. I did make a few small changes such as adding a stalk of chopped celery, a bit of organic vegetable boullion and for his enjoyment, a chopped, browned, italian sausage. Great job, Melanie!

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Reviewer:

Lace

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Tampa, Florida, USA

Reviewed: Mar. 6, 2009

I liked the spiciness of this thick soup! I only cooked the lentils for 1/2 the time, and they were done. This time, I used a yellow onion. When I make this again, I'll use the red onion. Wonderful vegetarian meal!

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Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Nov. 20, 2008

I did not like the spices together at all.

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Reviewer:

BAWILLIS66

Cooking Level: Expert

Reviewed: Jan. 2, 2008

I only cooked this about 40 minutes and it was done, had to add some more liquid at the end. I also would have chopped the onions much smaller and added about double the herbs, except the cilantro. This was very good scooped up with naan.

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