Reviewed: Feb. 18, 2007

This soup is delicious. I added some extra garbanzo beans as well as about a 1/3 bag of frozen spinach. Next time, I would add more spinach - it tasted great. I did not have cardamom at the time but I used the other spices listed, added some extra cumin as well as sea salt, pepper, and a little cinnamon. This soup was a hit and delicious with some hearty wheat bread. I almost did not puree the half of the soup but at the last minute I decided to and I am so glad I did. It gave the soup a terrific, thick, and creamy texture. Thanks!

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kdeeryhays

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Reviewed: Feb. 14, 2007

Very hearty, healthy and simple to make u cant go wrong. I sometimes put in some cubed chicken breast.

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ISMA

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Reviewed: Feb. 4, 2007

Love it! It's all in the preparation of the spices. I used a combination of navy and chick with lentils. Great with naan.

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Dee

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Reviewed: Feb. 2, 2007

Good healthy soup! I added fresh squeezed lemon to each serving, which gave it the perfect balance.

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JKALEA

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Reviewed: Jan. 20, 2007

This soup was EASY and so complex in the layers. I followed it exactly as written - except that I ccooked dried garbonzo beans because I think they r much more flavorful. I will be recommending this recipe to other and it's in my main list of cold day soups!

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BLincks

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Reviewed: Jan. 8, 2007

Loved the flavor of this although I used vegetable broth instead of water and also put 2 cups of chopped spinach and 1/2 cup of chopped parsley into the pot. I also added 1 tsp curry powder and salt and pepper to taste. Near the end I added a 1/2 bag of vegetarian chicken and cut up 1/2 block of baked tofu. I did not have the cannelini beans, so left them out. Will definately make this again.

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MOLYNEAUX

Cooking Level: Expert

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Reviewed: Jan. 5, 2007

Yum! What a great combination of spices and ingredients! I used dried beans and fresh tomatoes (I think I estimated fairly well, though I would add more tomatoes next time). According to how much I eat, it definitely makes more than 6 servings.

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Laura

Cooking Level: Expert

Home Town: Stony Brook, New York, USA

Living In: New York, New York, USA

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Reviewed: Jan. 1, 2007

Used red kidney beans instead of cannellini beans. This soup turned out well. We froze it and ate it on cold winter evenings.

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AURORA625

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Reviewed: Dec. 10, 2006

This is good, and so easy. I did it in the crockpot, and didn't sautee anything beforehand, just threw it all in (no oil). Sadly, I forgot to buy fresh ginger so I just used dried. I had brown lentils, so I used those instead, but am interested in trying the red. I used 4 cups (a carton) of veggie broth and 2 cups water. Cooked in my crockpot for about 12 hours on low, and it was perfect. Thick and yummy. I added an extra 1/2 tsp. of garam masala because I love it. I only used a sprinkle of cayenne. Served with warm mini wheat pitas from Trader Joe's.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2006

This is my all time favourite soup to make.My guests LOVE it because it tastes so hearty and creamy, even though there is no dairy added. It's super healthy,yet you feel like you are eating a super fattening soup - I LOVE IT!!!!!!! The taste and flavour of the spices are incredible and it tastes even better the next day. I will make this soup over and over and over again - my absolute favourite! PLUS - its super easy to make!

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Renata D

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Reviewed: Dec. 6, 2006

I LOVE this recipe. It is a winter favorite for sure. I do not blend or puree, however, I like the texure and why create more dishes? I add more spice to taste as I cook.

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JOCARROLL

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

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Reviewed: Dec. 2, 2006

I served this at a birthday party as a an option for vegetarian friends. It turned out great and was very popular, even among the meat eaters.

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CCA

Living In: Thornton, Colorado, USA

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Reviewed: Nov. 20, 2006

I used vegetable stock instead of the water and as I was putting it together I realized I didn't have any chickpeas. So I used 2 cans of cannelini beans. This smelt so good and was a perfect meal for a very cold day. I reheated the leftovers for lunch today and had to add some water as it does thicken up considerably. Thanks.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Nov. 19, 2006

I have made this several times and it's always a big hit! One of my favorite soups to mkae.

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blossom66

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Reviewed: Nov. 11, 2006

Very good. My one year old and my vegan husband both like it. I love that I can sneak carrots in and they eat it anyway.

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Shon

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Reviewed: Oct. 16, 2006

This soup is SO good! It is perfect for cold fall or winter days. A good thick hearty soup that is so healthy and tasty too!

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Cassas

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Reviewed: Oct. 15, 2006

This recipe was perfectly spiced. I just made a few changes. I used 4 cups veggie broth and 2 cups water for a little extra flavor. Also added salt and pepper to taste. Mopped it up with warm pita bread and it made for a nice, hearty meal.

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hsyousef

Cooking Level: Intermediate

Home Town: Hot Springs, Arkansas, USA

Living In: San Francisco, California, USA

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Reviewed: Sep. 30, 2006

This was a lovely soup. I had fresh spices and I wonder if those who found the recipe bland were using old masala and the like.

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eliza411

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Reviewed: Sep. 11, 2006

i love lentil soup, it always makes me feel so healthy eating it. and this one did not disappoint. i made a couple of alterations as others did i used chicken broth instead of plain water. i did increase the garam masala and garlic. i stretched the soup by using one cup of red lentils and one cup of brown. increased the broth by a few cups and added 10 oz. box of frozen spinach in the last 15 minutes. i also sauteed some hot italian sausage for my husband, so he thinks he's getting a full meal. but i didn't add that to the soup, just put his bowl of soup. this is different from my usual lentil or curried lentil and i would recommend it to everyone. thanks for a great recipe.

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nancyh

Cooking Level: Expert

Living In: Charleston, West Virginia, USA

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Reviewed: Sep. 10, 2006

This is possibly the best lentil soup I have ever tasted!! I made some changes as I did not have all the ingredients. I used nutmeg and cinnamon instead of the cardomom, and curry powder instead of garam masala. I also used a package of onion soup mix. This was so tasty and full of flavour!!!

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VictoriaLyn

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Moroccan Lentil Soup

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