The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 9, 2005
I tripled this recipe for a large New Year's Day open house. The soup simmered a long time but held up so well that we kept the leftovers and it continued to be good a few days later. I added cauliflowerets and a little diced potato; otherwise stayed faithful to the recipe. The vegetarians in the group really liked it, but more than a few carnivores enjoyed it too--the ginger and cardamom flavor was nice. Some kids liked it, some didn't.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 7, 2005
nice flavor. The kids didn't enjoy it so much though.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 10, 2004
I made this soup tonight- it did not have alot of flavor. I added three bouillion cubes and 1/2 teaspoon more of both Cumin and Garam Masala. It was very good, I will make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 5, 2004
This soup has an excellent Indian flavor. Some friends walked into the house just after I started to boil the soup and they commented on the wonderful aroma that filled the house! I used brown lentils instead of red, I used red kidney beans instead of cannellini (which is white kidney beans), and I diced my own carrots, tomatoes, and celery. Fresh is always better than canned! I also used bagged beans instead of canned because of the higher nutritional value bagged beans have, so I had to let the soup cook longer (I made it around 8 AM and it was ready by 9 PM. I didn't have any cardamom so I used 3/4 teaspoon of ground cinnamon and 3/4 teaspoon of ground cloves. Garam masala is a spice combo of cinnamon, cloves, and black pepper, so you don't really need more garam masala... A great taste!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 10, 2004
This soup is absolutly delicious. I followed the recipie and added the white pepper/salt & cilantro. Definately a 5 star soup!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 9, 2004
This soup was excellent!! I used 4 cups of chicken broth + 2 cups water instead of pure water. Added the Garam Masala much later in the cooking so it kept its spiceyness. Also added a bit of cilanto.
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Cooking Level: Expert

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 9, 2004
This was really tasty and easy to make. I omitted the cardamom (only had the pods) and added some boullion cubes as another reviewer suggested, because it needed a little something. I was a bit heavy handed with the cayenne pepper, so I added a spoonful of sour cream to the finished product. It made a nice presentation that way too.
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Cooking Level: Intermediate

Home Town: Bloomfield, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 8, 2004
I'm not a vegitarian and I still think it tastes great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 13, 2004
Since I like a ton of flavor, I added powdered vegetable broth to the water, and extra garlic. The result was a rich, spicy, flavorful soup, and the cardamom in it is wonderful. Make sure you add enough salt to bring out the flavor. This recipe takes on a whole new level of greatness (in my opinion) when you stir in a dollup of plain yogurt to your bowl. It is easy to eat healthy when you're able to find recipes like this!
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Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA
Living In: Hillsboro, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 3, 2004
This soup is SO good! Thank you for the recipe, I'll certainly make it again! I didn't add the ground cardamom because I didn't have any and am not too fond of its taste.
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Cooking Level: Expert

Home Town: Paris, Île-De-France, France
Living In: Ames, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 5, 2004
this was really yummy. i made a few variations; potato instead of cannellini, no celery, and i left out the cardamom. i made it on a super cold day, and it was just so hearty and delicious. yumyumyum.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 12, 2004
I LOVE this recipe. I'm a vegetarian, and I'm always looking for easy, yummy main dishes. My husband likes it too and he's not a big lentil fan. It's so good I have been making it all summer, even though it's much more a cool weather dish. The only minor change I make is to add some salt before pureeing. YUM!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 30, 2004
This was fabulous. I used 2 cups organic chicken broth plus 4 cups of water instead of 6 cups of plain water. I also left out the chick peas since I didn't have any and used smaller navy beans, which I think is a better choice than white kidney beans. I also left out the celery. I was a hesistant to use 1 1/2 tsp cardamom, so I used a little less. I didn't want to overpower the soup, but it was fine and probably could have gone with the whole amount. I also added 1/4 tsp curry powder and 1 1/2 tsp salt. I served it with some rice, cilantro and cayenne pepper. Excellent!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 27, 2004
With all the spices, I expected the flavor to be a tad stronger, but I still really liked it. When I made it a second time, I substituted the cardamom with yellow curry and it was really tasty, and I think I prefer it that way!
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Cooking Level: Expert

Living In: Spokane, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 11, 2004
I didn't puree it - would have been better because the chick peas were too big.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 7, 2004
Whenever I make this soup it reminds me of my favorite restaurant: Imperial Fez! The aroma fills our home and makes me happy!
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Photo by Christine W.

Cooking Level: Expert

Home Town: Ballwin, Missouri, USA
Living In: Fredericksburg, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 14, 2004
Wonderful soup!!!! I supersized this using the button on the bottom, and served it to 85 people at a church dinner. Everyone LOVED it. The only things I did differently were, I used less water and diced tomatoes, and I didn't puree it, due to space/time considerations. It was DELICIOUS!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 25, 2004
YUM. This is SO good. My husband is Moroccan so I am always searching for good Moroccan recipes. Thanks Grace and Mae. The white pepper is a must, though. I also added cilantro.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 17, 2004
Yummy! This soup is delicious. The only thing I added was 2 teaspoons salt. Also, the soup was done is 25 minutes. I served it with fresh diced tomatoes and a sprinkling of chopped fresh cilantro. This is definitely an addition to my regular recipes. Thanks!
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Cooking Level: Expert

Home Town: La Mirada, California, USA
Living In: Chino Hills, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 14, 2004
This was the BEST soup! My girlfriend made some first and brought a little over for me to taste... I had to make it. I serve with the following toppings; crisp bacon, fresh cubed tomatoes, yogurt and cilantro. YUMMMY
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