Reviewed: Feb. 14, 2013

I loved the recipe because I was able to substitute the the use of butter. I used olive oil and that left me with a lower calories abd great flavors.

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Reviewer:

formggio

Cooking Level: Intermediate

Home Town: White Plains, New York, USA

Reviewed: Feb. 12, 2013

Wow, this is a great soup! I checked on the lentils and it was ready in 25 minutes. The only changes I made were adding cubed ham and using 4 cups of kale instead 1 to make it heartier. I think increasing the cumin would give it more flavor, but it is great just the way it is or as a base to add more vegetables.

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Reviewer:

crazy1colleen

Reviewed: Feb. 12, 2013

i love this soup made as directed, do not add salt to lentals until the end or the skin of the lentils will become tough, oh did not add file powder, i too am surprised as to what it is, used more kale and spinich, delish, thanx for the receipe.

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Reviewer:

foodie55

Reviewed: Feb. 11, 2013

Seriously lacks seasoning. I didn't add the kale...as another reviewer suggested, I added 1 tsp cumin but this was too much. Fixed the recipe with some suggestions from the Mulligatawny Soup recipes from this site: added grated ginger and some curry powder and SALT! Only added 2 red potatoes, as more than this would have required more water, thus diluting the recipe further.

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Reviewer:

iluvpastry

Cooking Level: Intermediate

Home Town: Hartsburg, Missouri, USA

Reviewed: Feb. 10, 2013

Followed the recipie other than having to use regular lentils because my store had no red. Turened out very good and I look forward to having it again soon.

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Reviewer:

Virginia_Jack

Reviewed: Feb. 8, 2013

Very tasty but had to double some of the spices and add a bit of salt.

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Reviewer:

yummyinthekitchen

Reviewed: Feb. 8, 2013

WOW that was a meal and a half gave it 5 star,because it was so good and filling .One bowl and 1 piece of bread did the trick.Nice job Golddigge.PS i snuck a bowl later that night half bowl i should say Thanks.

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