Reviewed: Oct. 17, 2009

Excellent.

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SketchyRecipe

Cooking Level: Expert

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Reviewed: Oct. 4, 2009

What an unusual take on lentils! It was delicious. I made it just like the recipe and enjoyed it very much.

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LINDAGENE

Cooking Level: Expert

Home Town: Reno, Nevada, USA

Living In: Orovada, Nevada, USA

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Reviewed: Jun. 27, 2009

One of my favorite soups. I increase the celery and carrots & I slightly increase the lentils. I like the soup a little thicker. My husband loves it (who doesn't usually like lentil soup).

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Jayme C.

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2009

I thought this soup could use a bit more flavor. It tasted alright and was certainly easy to make; it just lacked depth somehow. I might try adding more juice or maybe some chicken next time. One thing I did appreciate was that the affordable ingredients made this a nice economical recipe.

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lupusliz

Cooking Level: Intermediate

Home Town: Dover, Ohio, USA

Living In: Osaka, Osaka, Japan

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Reviewed: Jun. 15, 2009

This soup is absolutely delicious! I have always had an aversion to lentils since childhood, but knowing they are healthy, I tried this recipe and was amazed at the flavor. It has it all - high nutrition, low calorie, easy preparation and awesome taste! This recipe is a keeper.

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geege67

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Reviewed: Mar. 28, 2009

I was looking for a way to incorporate lentils into my family's diet- and I found it. This recipe is awesome as is, I wouldn't change a thing. I used fresh-squeezed orange juice, I just love the nice twist the orange juice adds to the flavor. This is a keeper!

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Amber H.

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

Living In: Sharon, South Carolina, USA

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Reviewed: Mar. 26, 2009

This is one of the best soups ever! I will double the recipe in the future because everyone wanted seconds. I was unable to find red lentils anywhere. I tried four large food chains to no avail. But the soup was delicious with the green lentils.

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Dottie

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 11, 2009

Definitely a keeper for me! I'll be testing my guests to see if they can guess the secret ingredient, "orange".

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KGROM

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Reviewed: Dec. 3, 2008

Don't mess about, use double quantities, but 1200 ml stock should be enough. I add 2 teaspoons cumin powder while frying the red onions, then use 700 ml of good quality vegetable stock to cook the ingredients & add a small quantity of sea salt near the end of cooking. remove bay leaves before liquidising then adjust seasoning & add more stock to taste. I haven't tried it with garlic but this is superb.

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funkydoowopper

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Reviewed: Nov. 19, 2008

This is the BEST red lentil soup that I have ever made. The orange juice melds all the flavors together perfectly. For optimum flavor replace the 1 tsp of dried thyme with 1 Tbl. FRESH thyme.

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LeAnn B.

Cooking Level: Expert

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Reviewed: Nov. 16, 2008

Delicious! I substituted vegetable broth and olive oil to make it vegan. Great flavors.

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Kendra

Cooking Level: Beginning

Home Town: Lynnwood, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 15, 2008

This is awesome! The orange juice does not make this a sweet and orangy tasting soup. It is just fabulous. At first, we just used regular lentils, because we didn't know red lentils were something different. This made the soup take forever to cook. The brown lentils are much thicker I suppose. We used red lentils last time and it cooked up just as the recipe said and was much smoother.

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Math Ninja

Cooking Level: Intermediate

Home Town: Garden City, Kansas, USA

Living In: Manhattan, Kansas, USA

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Reviewed: Sep. 20, 2008

Tripple or quadruple the recipe, I prefer to skip on the puree. This soup is tasty and very healty, and it is not hard to make from basic ingredients in a kitchen. I keep red lentils on hand, so this soup will never be far away again. Thank you!!

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dael

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2008

this dish was delicious! i added all the liquid as well and just used an emersion blender. i also added a clove of garlic with the onion.

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frostbittenfairy

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Reviewed: Feb. 26, 2008

This is awsesome! I used Better than Boulin to make my chicken stock. I used a little more than half a Tablespoon for six cups of water (the given ratio is too salty for me). Increasing the water amount did not make this recipe too liquidy either. Yum yum yum!

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LCANN

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Reviewed: Jan. 17, 2008

Easy, healthy, inexpensive, tasty. I made it with "regular" (green) lentils and it was still good, although the color was less appetizing. Makes a small portion--perhaps 2-3 cups.

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MOIREBRI

Cooking Level: Expert

Living In: Blue Springs, Missouri, USA

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Reviewed: Dec. 17, 2007

Wow, what a delicious and unusual soup! I didn't change this recipe at all, but next time will make more of it :)

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Sarah R-G

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Reviewed: Nov. 26, 2007

I really liked this recipe. Easy and tastes as if it were harder to make! My family enjoyed this soup even though two of them are not red lentil fans. I used less celery and it still turned out fine.

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cloudfall1

Home Town: Toronto, Ontario, Canada

Living In: Portland, Oregon, USA

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Reviewed: Oct. 25, 2007

My Husband and I just loved this soup! One of the best I ever ate, with a wonderful fine flavor! I followed the recipe exactly as written but did add some diced cooked chicken to it. I served it with fresh backed Corn Bread - absolutely Yummy!

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Judy K.

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2007

Amazing soup. Seems gourmet, but its so simple to make. Guests loved it, as did kids. I added garlic, and sautéed it with the onion as others suggested.

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aj

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Orange and Lentil Soup

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