Reviewed: Sep. 2, 2006

I followed this recipe exactly and it was just bland, and it only got worse in the fridge overnight.

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Reviewed: Jul. 26, 2006

This recipe was too hot for me. Next time I would leave the cayenne pepper out since the other spices would still give it a good kick. My husband, however, loved it just the way it was.

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LUPINELADY

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Reviewed: Jun. 6, 2006

I will certainly make this soup again, lots of flavour and very filling

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BLOSSUM79

Cooking Level: Expert

Home Town: Glasgow, Lanarkshire, Scotland, U.K.

Living In: Perth, Western Australia, Australia

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Reviewed: Jun. 5, 2006

Loved this recipe. did follow advice of others. 4 cups chicken broth with 2 cups water. used red kidney beans instead of white. added cilantro. and remember to add salt for taste--makes a big difference!

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BETSYJOHN

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Reviewed: May 1, 2006

I made this for my friend who is taking radiation/chemo treatments for brain cancer after her surgury. She loved it.. freezes well, as she can't eat a lot at one time.. great for that high fiber/protien meal. She liked heavy on the cayenne.. I like light on the cayenne. Excellent!! Thank you!

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DINKSDINER

Cooking Level: Expert

Home Town: Ulysses, Kansas, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Apr. 24, 2006

WAY TOO MUCH CAYENNE PEPPER!!!!

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Hope B

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Reviewed: Apr. 8, 2006

An extremely tasty soup that is very satisfying. Thi soup really fills you up and tastes fantastic!

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CrystalGirl

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2006

Boring and bland. I suggest using chicken broth vs water this was not my style soup. I will not make again, sorry.

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JENN_77

Cooking Level: Expert

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Reviewed: Mar. 10, 2006

This soup is outstanding! I put a couple of chicken breasts into the soup and let them cook there to take in the flavor. Then I took them out to cool and chopped them up and returned them to the soup. I recommend that if you want a meat soup. Excellent with or without, though.

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Peggy

Cooking Level: Expert

Home Town: Garden City, New York, USA

Living In: Ottawa, Ontario, Canada

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Reviewed: Feb. 25, 2006

Excellent family fair -- the 10 year old and the two year old both devoured this soup. We did not find it bland, but I did buy my spices today (cheaper and fresher to buy the amont I need from the spice store).

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Syd

Cooking Level: Intermediate

Home Town: Port Arthur, Texas, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 21, 2006

This is a fantastic soup and it's SO easy! My family LOVES all the flavor. Per previous suggestion (thx), I added 4 c. chicken broth/2 c. water. I also add cauliflower and more carrots. I add an add'l. 1/2 tsp. of cumin, as it's a favorite spice of mine. I make this constantly. It's a family favorite. I like to serve this with Trader Joe's Curried Naan bread too! I make it for company often and the applause is deafening!! Will make again and again and again. Thanks for this great recipe!

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KUHLMANIA

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Reviewed: Feb. 12, 2006

Good soup and I will make it again. I felt it needed a bit more spicing up, but overall very good.

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VOXMORGAN

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2006

It was my turn to cook for the weekly "Lost" night. My one friend is a vegetarian and the other loves healthy stuff. I pulled this from the site the other day, found all the necessary items quite easily at my grocery store, popped them in a croc pot in the morning before work and by the time I got home the soup was ready. I pureed some of it in my blender as the receipie states and this makes the soup extra creamy. My friends thought it was fantastic, the spices in this really add to the taste, and it's easy to make. It's a fantastic soup -especially for the winter as its pretty hearty reminding me of pumpkin or squash soup.

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bluelily17

Home Town: Hamtramck, Michigan, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 30, 2006

This is good with a few additions/subtractions. I used turkey broth I had in the fridge instead of water. I also didn't add the garam marsala, as this is not a traditional North African spice, more of an Indian spice. I added traditional Tunisian chili powder (Harissa) and did not bother to puree, as the red lentils basically helped thicken it, and I like a 'meatier' soup. This is a nice soup during the winter, and a new soup for me to make for my husband during the Ramadan season.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 29, 2006

Excellent, really nice combination of flavors.

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Juliana

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Reviewed: Dec. 20, 2005

The soup went from a 3-star to a 4-star with the addition of some salt. It was truly amazing how much difference that made in the taste. The soup is a great blend of a lot of interesting flavors, and is good and filling.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Dec. 19, 2005

I halved this recipe so I only used a can of garbanzos and not the cannellini beans. Otherwise, I followed the recipe but did not cook it as long (I do not like my lentils to be completely mushy). The flavor of this is very nice and different from most lentil soups I have tried. Very thick, filling, and yummy.

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ESTEPHAN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 18, 2005

This is a very good looking soup unfortunatly I can't give any compliments on the flavor. I agree with some other reviewers and need to say that it is quite bland. I added some salt at the end to bring it up to speed, however, any 3 stars don't stay in the recipe roledex. Thanks for the recipe tho'.

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BajaValle

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2005

Very good! Like how it is spicy! :)

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latte

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Reviewed: Dec. 10, 2005

As written this recipe is kind of bland. I doubled the garam masala and substituted chicken broth for some of the water, it really needed of salt, so I added a couple of teaspoons of seasoned salt. After the changes, delicious.

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DEBMCE4

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Moroccan Lentil Soup

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