Reviewed: Jan. 27, 2008

So I left out the cannellini beans but added a zuccuni and a yellow pepper. Fantastico! Will make this often.

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Reviewed: Jan. 26, 2008

I was hesitant to add the garam masala after reading some reviews. I held it back until the last so I could taste it without. Then I added it and I thought it was great. My dh liked it too. and the cayenne added just enough heat. I'll make this again.

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kaykay

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Reviewed: Jan. 20, 2008

I thought this was outstanding! Probably used more carrots than what was called for, and had no cayenne so I used a healthy pinch of red pepper flakes instead. Also had no garam masala so used the Easy Garam Masala recipe as a guide as to what spices to add. Also tossed in a couple bay leaves. Has nice flavor without being over-the-top spicy. Didn't want a particularly thick soup so I skipped the pureeing part.

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Jan. 19, 2008

I am still looking for a lentil recipe that I will LOVE. This isn't it. It was ok, I followed advice posted and added rus al hanoot,(My husband is lebanese and I got some from his mom.) Its just not the best thing Ive had yet. Maybe I dont like lentils? I don't know... and yes, it was bland. Salt, please. I think it would be better to have added more ssalt to the cooking water instead of at the end. Actually, it makes GREAT BABY FOOD. (SANS SALT)

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somecookin'

Cooking Level: Expert

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Reviewed: Jan. 7, 2008

I can see how some people would love this soup. However, I didn't care for the garam masala. I love Indian, middle eastern and african food, but this just didn't taste quite right. It had a flowery taste. Also, very, very bland.

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Jen BG

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Reviewed: Dec. 17, 2007

This was a good recipe. I used the suggestions from the reviewer: What a dish! and I really enjoyed this hearty soup. It happened to be cold outside too, what a bonus! My fiance wasn't crazy about this soup, but he isn't used to trying new things.

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MDRIDDLE

Cooking Level: Beginning

Living In: Corpus Christi, Texas, USA

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Reviewed: Dec. 9, 2007

Kind of a let down. I really don't like lentils much, but my boyfriend does, so this was a treat for him. I increased the proportion of beans for my taste but otherwise kept to the recipe. The soup smelled awesome while cooking, but was otherwise rather bland. Salt helped. This is actually much better as leftovers, but who wants to go through all that trouble just for food that will only taste good the next day?

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kxo

Cooking Level: Intermediate

Home Town: Melbourne, Florida, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 27, 2007

I had really high hopes for this recipe. I didn't make it past 3 bites before I reached for my spice rack. Something in the spices was off. I tried more garam masala in one bowl, some cinnamon in another bowl, and some allspice in a third bowl. Still the flavor was off. I like the legume and veggie base of this soup, and the texture was great, but I will have to play with the spices to find something that suits me. Thanks for giving me a good place to start.

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DKBECK

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2007

Recipe was great. I just tweaked by using vegetable broth to keep vegetarian and added two cans of fire roasted tomatoes instead of one diced tomatoes. Will make this recipe all winter.

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cookingmad

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Reviewed: Nov. 11, 2007

I agree with many of the reviews, I found it rather bland. If you want this to be truly vegetarian, do not use the chicken broth, but vegetable broth, I did this and added 2 more cups of water since I did not want a stew, but a nice soup. I doubled the carrots and celery & I only blended 1/4 of the recipe, since I would rather have the nice pieces of carrot and celery! I did not use as much cayenne since I think this is a rather harsh spice, but I added abit more cumin & a special mixture of Moroccan and Indian spices I found at the open market in Den Haag, Netherlands... and FRESH chopped coriander just before serving. The leftovers I found better...a tasty soup for the chilly autumn and winter nights! I will make it again...very nutritious!

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Jules

Cooking Level: Expert

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Reviewed: Oct. 31, 2007

This soup is wonderful. I make it often and my husband, who is usually very skeptical of vegetarian dishes, thinks it's great. I made a few variations: I omitted the celery (I HATE celery), used some tomato paste instead of canned tomato, and replaced the water with chicken stock. A very good meal....I even add a little dollop of sour cream on top for extra tang.

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jennycash

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Reviewed: Oct. 31, 2007

Wow. This recipe is amazing. I followed the recipe almost exactly as called for. I used one yellow and one red onion. I was a little heavy with the spices just because I like spices. And perhaps importantly, I used 4cups veggie stock + 2 cups water, not 6 cups water. Absolutely outstanding. I'll be making this again.

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MKAYSER

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Reviewed: Oct. 29, 2007

Very bland. I used water as a base, so maybe it would be better with chicken broth?

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karac

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Reviewed: Oct. 21, 2007

I as a Moroccan never used any of the ingrediants listed on this recipe May I ask from whom you guy got this recipe?

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sanmounhalnou

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Reviewed: Oct. 21, 2007

Much better as leftovers.

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Rangel

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Reviewed: Oct. 15, 2007

A hearty soup. But not terribly flavorful. I may try tweaking the spices next time.

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scrumdilescent

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Reviewed: Oct. 7, 2007

I made this for my family and it was amazing! However, it was a little too spicy for my parents, so next time I'd probably cut back a little on the cayenne, but I thought it tasted amazing! It's really filling and delicious.

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DarkMuse17

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Reviewed: Oct. 2, 2007

We loved this soup. I didn't have all the spices so I used a curry spice which contained most of what was called for. Also I added a cup of shredded chicken breast and used 2 cans of pinto beans (what was in the pantry). I am not a fan of putting soup in the blender, but it was worth it. I also added salt as suggested and it really made a difference. Served with homemade bread. Great!

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twistedsisterl

Cooking Level: Intermediate

Living In: Scio, Oregon, USA

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Reviewed: Sep. 22, 2007

I just finished making this soup for the first time, and the household agrees that this is a keeper! I did make a couple of changes (as mentioned throughout the reviews). (1) I used 5 cups of veggie stock instead of the 6 cups of water (2) I added about ~1/2 tsp of coriander seed (3) added salt (to taste) before finishing. I, like some of the others on this review list, never salt my food, but this is a dish that needs some salt to expose all of the other flavors. YUMMMM!

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KOliveras

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Sep. 18, 2007

Most excellent exactly as directed! Thanks so much for sharing!

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Alexis Delray

Cooking Level: Expert

Home Town: Barrie, Ontario, Canada

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Moroccan Lentil Soup

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