Reviewed: May 2, 2012

This is a favorite soup recipe of mine. I make a few changes: 1) I use a lot more fresh minced garlic, 6+ cloves. 2) During the last 10 minutes of cooking, I add 4 - 6 c. fresh baby spinach leaves, chopped. 3) During the last few minutes of cooking I add the juice of 1 freshly squeezed lemon. It is delicious served with crusty bread and grated Parmesan cheese.

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Reviewer:

Maggie

Reviewed: Apr. 9, 2012

This soup is just delicious. It really fills you up. I also through in a little swiss chard for a change as I have made it several times.

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Reviewer:

Delores

Reviewed: Mar. 29, 2012

I added a chopped sweet potato to mine and some lemon juice (2 lemons) and extra ground ginger for cardamom. We shall see!

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Reviewer:

Mobile Mom

Reviewed: Mar. 1, 2012

Really good! I took other's advice and used broth in place of water and added potatoes. For us it was too spicy but I buy my spices fresh from the bulk bins so next time I will need to cut back on the cayenne. I also did not puree but that is definitely just a personal prference. This is a hit and I'll definitely make it again!

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Reviewer:

MeMeJ

Reviewed: Feb. 17, 2012

This soup is great, but you definately have to use broth. This soup is lacking in flavor otherwise. Used a little more garam masala and added salt.

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Reviewer:

Eman

Reviewed: Feb. 1, 2012

Bland. I feel like something is missing.

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Reviewer:

rubycat

Reviewed: Jan. 29, 2012

Easy recipe that comes out with killer flavor everytime. The only "fussy" part is the blending, but let me tell you, it is worth it. I substitute veggie stock or chicken broth for the 6 cups of water. More flavor that way.

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Reviewer:

leannaaker

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Auburn, Washington, USA

Reviewed: Jan. 22, 2012

A little on the bland side. I used dried white kidney beans and chickpeas (I soaked them over night and cooked them for 20 minutes). I added vegetable broth and sea salt to give it more flavour.

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Reviewer:

sarah

Reviewed: Jan. 14, 2012

An okay recipe turned into a great one by using vegetable broth instead of water and adding hot sauce!

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Reviewer:

LoveIsTheAnswer

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Reviewed: Dec. 22, 2011

I've made this twice now, and it never fails to cure my craving for lentils. The first time I made it, I didn't puree any of it, and this time, I pureed nearly all of it. Really, it tastes the same either way. Aside from pointing out that this isn't truly a Moroccan dish, as others have pointed out, (I don't think it's rude, I think it's more of using correct terminology) it's pretty good. It is bland in it's entrance, but a little sea salt right before serving helps a little with that, and also brings out some of the other flavors. I also only used 1/4 of the cayenne, since the heat overtook a lot of the other flavors. Next time I will use chicken broth instead of water. Maybe that will make it a 5!

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