Reviewed: Dec. 28, 2008

Very Flavorful, not labor intensive in spite of multiple ingredients. I used a stick blender a few minutes before serving to make more of a smooth texture, but not completely pureed and served this over basmati rice.

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michaelbw1998

Cooking Level: Intermediate

Home Town: Columbia, Maryland, USA

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Reviewed: Dec. 5, 2008

We liked this soup. I did change the spices to the Moroccan mix suggested in the reviews but I suspect it would be equally delicious with the garam masala. I also used dried beans instead of canned as I prefer them. I also added a lot more veggies and garlic as we like very thick soups. Excellent all around.

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val_squared

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2008

I did not care for this recipe.

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NeBe

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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Reviewed: Nov. 25, 2008

I don't care what this soup is named...it was SOOO GOOD! Instead of trying to "fix" this recipe to make it traditional Moroccan (as other commenters have done) why don't they just post their own moroccan soup recipe?!

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RADIANTSUN

Cooking Level: Expert

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Reviewed: Nov. 23, 2008

Very good and hearty soup. My family likes soup for dinner in the Winter and this fits the bill. I sent it to my mother and she loved and place several portions in the freezer for easy lunches for friends that stop by and my father.

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Louise Patnett

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Reviewed: Nov. 11, 2008

Sorry to go against the high ratings by others, but for us, this did just not seem that special. It did improve in flavor after a night in the fridge, but overall it just was not that impressive. We probably will not make again.

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Maksim's mom & dad

Cooking Level: Intermediate

Living In: Scott Depot, West Virginia, USA

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Reviewed: Nov. 6, 2008

This recipe was soooo easy and deelish. I didn't have an cardamom, but the other spices were enough for my boys. We ate it with fresh Pita bread! Will make this one again!

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Flamygurl

Cooking Level: Intermediate

Living In: Mountain View, California, USA

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Reviewed: Nov. 5, 2008

I would give this 4.5 stars if possible. With a lot of additional spices added this made for a nice soup. I will make it again with double the spices- including salt and pepper. As others have suggested, I will also use chicken broth or bullion cube instead of water next time.

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Nov. 4, 2008

This was one of the easiest recipes to make and very versatile. Since the recipe did not use traditional Moroccan spices I didn't feel bad about tweaking it to use what I had on hand at the time. I didn't use carrots or the tomatoes, and I cut the cayenne down a touch. But the recipe was very easy and made quite a bit. I portioned it out and froze the extra. It's been great when I come home late or just don't feel like cooking. I've also added prociutto or chicken to it after defrosting some for dinner. This is a big hit at our house! I also used a blend of Garam Masala purchased from auntiearwenspices.com

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Tuchen

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Reviewed: Oct. 26, 2008

This is very delicious, but tasted more like chili than soup. I agree with many of the commenters that this is more of an Indian recipe than a Moroccan one. Still, very very tasty!

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Anne

Cooking Level: Expert

Home Town: Villa Hills, Kentucky, USA

Living In: Bellevue, Kentucky, USA

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Reviewed: Oct. 26, 2008

I was surprised at how almost sweet this soup was. With all the spices I expected it to be hotter. It was good but not great... I did as others suggested and used ras el hanout in place of garam marsala.

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b

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Reviewed: Oct. 21, 2008

Wow, this was good! Did not have ground caradamon and didn't miss it. Used veg broth instead of water. Did not puree it. Oh, and I added some red pepper flakes for a little more heat. Will definitely make this again. Served with some crusty bread. MMMMMMM!

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sarai

Cooking Level: Intermediate

Home Town: Westernville, New York, USA

Living In: Durham, North Carolina, USA

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Reviewed: Oct. 20, 2008

I've recently become a semi-vegetarian and so when I found this recipe I was really excited to try it. I used the spice combination from an earlier review that made it more of a Moroccan soup rather than an Indian soup. It tasted great. I had the leftovers for lunch today and it tasted even better! I've got two very small children, so I'm always looking for something that is easy to prepare and this definitely was.

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Katie0910

Cooking Level: Intermediate

Living In: Surprise, Arizona, USA

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Reviewed: Oct. 20, 2008

I was so excited to cook this, but it just didn't do it for me. I was under the impression that this would be spicy, but it was milder than mild. I ended up adding tons more garam masala than specified, in addition to more cumin and cayenne. I added a lot of salt and curry. I eventually added more beans and tomatoes. Finally, I added a half can of coconut milk. In the end, I had a great white bean curry soup. I was totally different than the original recipe though.

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pinkpoodle79

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Reviewed: Oct. 19, 2008

Made this a day early and had it ready for the perfect after hike meal!

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dinner for breakfast

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 12, 2008

This is a great soup. I'd give it 5 stars, but I didn't follow the recipe exactly. I used 4 cups chicken broth and 2 cups vegetable broth for the liquid. I didn't have cardamom so substituted curry powder, which, with the garam masala, gave it a very Indian flavor and aroma. Makes a hearty, satisfying meal over rice, and would also be good with couscous. Best of all, it's really easy. Just chop some vegies and open some cans. Let it simmer while you take the dog for a walk, and when you get home, make some rice and dinner's ready.

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mmr

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Oct. 12, 2008

This is a tasty, healthy, and easy recipe. I used kidney beans instead of white beans because I had them on hand. I loved the spiced broth.

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Kalie

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Oct. 9, 2008

Really enjoyed this soup, very autumn like! I read over some reviews (per the norm) and noted several people indicating that garam masala and cardamom are not moroccan spices. So, I took that into account and altered the spices I used to be more true to this being a Moroccan soup (cloves, allspice, cinnamon, cumin, etc. - as noted by Serena). Used veggie broth/water combo (one carton - 4 cups and 2 cups water). I only had red lentils on hand, so used those. Cooked this on high in my crockpot for about 6 hours and ironically served with Naan, only because I had some on hand and thought it would be nice to 'dip'! Anyway, was definitely really good, and found the leftovers to be even better as the flavours intensified. I personally found the cloves/allspice as a dominant flavour in the soup, not necessarily good or bad, just my opinion.

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Oct. 7, 2008

Yum! I didn't expect much from this soup, but it was quite tasty. Added in a bell pepper because didn't have celery on hand. Also, took the suggestion of adding the spices to the onion and garlic while they cooked up - I've never seen a recipe add the spices in with the liquids. This ensured lots of flavor in the soup. Also subbed chicken broth for water. Once pureed, this made quite a tasty stew on a cold fall night!

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alsmagoo

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2008

Not sure what happened but all of the wonderful spice smell that filled my house somehow didn't translate to the tastebuds. I followed the directions to a tee. Bummer

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LINDAANA

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Moroccan Lentil Soup

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