The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 15, 2009
I made this just the way the recipe said to and it was great! I will be making it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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Reviewed: Mar. 28, 2009
Great combination of spices! I didn't have celery, so used mushrooms and an extra carrot. Instead of kale, I used up some dark, leafy green lettuce. Wonderful soup with a super taste! Thanks for the recipe!
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Cooking Level: Expert

Living In: Prattville, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 25, 2009
I have never made anything lentil before so this was an experiment. I didn't know what file powder was so I left it out. I was out of allspice so I didn't use that either. Other than that I followed the recipe and it was delicious. The spices were different and interesting. Next time I will serve it over a little bit of rice with some naan.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 24, 2009
I did not like it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 24, 2008
hearty and delicious!
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mbl
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 4, 2008
i excluded most of the vegetables except lentils and kale and added chopped tomatoes. the spices were great, but i ended up with way too much water :( it was good though and next time i'll use less water!
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mk

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Durham, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 21, 2008
Wonderful, flavorful soup. Tried this recipe on one last good "soup" day of the year, also needed to use up some lentils. Sauteed onion, carrots, celery and garlic first. Added all the rest together (except kale) and simmered until everything cooked (used fennel seed also for secret ingredient). Turned out quite thick, added more broth and some water (used chicken broth instead of vegetable), omitted file powder. Used spinach instead of kale. Served with buttered, broiled french bread. Hubby and son loved it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 21, 2008
I added about a cup of tomato sauce (keep in mind I halved the recipe!) because I couldn't stand the gray/yellow colour the lentils leave, but otherwise followed the recipe to the T. It was very tasty and hearty!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 30, 2008
Great flavor, great soup!! Didn't have the whole 1.5 cups lentils, so I threw in 1/2 cup quick cooking barley. Also used more than the recommended amount of spices. I didn't need to add any water to mine either. The broth was plenty. I used split lentils and the whole thing was done cooking in about 25min. It was really satisfying and tasted delicious!
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Cooking Level: Intermediate

Living In: Salida, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 15, 2008
This WAS good, however next time I'll use fewer potatoes - they gave the soup a thick mealy consistency which may be good or not good depending upon what you want...otherwise great thanks!
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Cooking Level: Intermediate

Home Town: Bristol, Illinois, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 9, 2007
Really good & wholesome. You can also mix spices w/ onions & garlic, add in water and veggie stock, and then add in veggies and it still comes out really good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 4, 2007
Very tasty!
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Cooking Level: Intermediate

Living In: Auburn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 15, 2007
Great recipe especially for fall/winter. I made this without the kale (used it all the day before) and I did not use the cilantro or file powder and I used chicken broth instead of vegetable, it was still excellent! The cloves give it a special taste - a little zing. A winner with my husband.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 11, 2007
This is very good. I loosely followed the recipe - used olive oil instead of butter, didn't add the Kale or the file powder, used chicken broth insteadof vegetable, tripled the cayenne, added some cubed tofu and used about twice the amount of lentils. It came out very good! Perfect served over some jasmine rice! Thanks for the recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 30, 2007
I cooked this soup, after boiling, only about 15-20 minutes, because this recipe is meant for whole lentils, not split ones like we usually buy. I have made many Middle-Eastern lentil soup recipes; thought this one, for the amount of work, was only okay. I did love the kale in it; that was a plus. I halved the cayenne (maybe I shouldn't have) and used 1 tsp. of ground cumin. Adding plenty of fresh lemon juice in my bowl really made an enormous difference too!
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Home Town: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 20, 2007
Very good and I will make it again. I might even add more Kale as it is so nutritious (and adds nice color to the soup). I used chicken broth. Celine
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 25, 2007
This unique spice combination is what made the recipe truly tasty. My roommate and I both loooved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 14, 2007
I love this! I whipped this up on the snowiest day of the year and am thrilled with the results. I did not have all of the ingredients, so here are my modifications: Did not use file powder. I don't think it's needed as the soup is just the right consistency in my opinion. No allspice, so increased the amount of cumin and added garam masala as first reviewer did. Added a little bit of dried ginger (sorry, i didn't measure). No Kale on hand - used frozen spinach instead, with great results. I used a little more butter than what was called for and once soup was done and had cooled ever so slightly, I added some nonfat sour cream which I think made it extra delightful! I normally don't use salt when cooking anyway, but did add some garlic salt at the end as I am a garlic lover. I also used dried cilantro as I didn't have fresh. Play around with this one; it's very versatile! Thank you for the recipe!
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Cooking Level: Intermediate

Living In: Owego, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 18, 2006
Delicious and healthy! Followed first reviewer's suggestion and boiled lentils before adding veggies for 20 more minutes. Skipped kale & file powder (yeah, what is that?). Used 40/60 mix of vegetable juice & water instead of broth since I did't have any. Added salt at the end. Soup goes great with cornbread.
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Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA
Living In: Princeton, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 27, 2006
My husband and I loved this soup! I will definately be making it again.
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