Reviewer:

CESCUER

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Reviewed: Sep. 7, 2006

This was all right but not great. The red lentils turned into total gray mush.

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1 user found this review helpful

Reviewer:

Annaid

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2006

I enjoyed this recipe. Like another reviewer said, I used 1 tsp of cumin. In addition I did not use any potatoes because where soup is concerned I am trying to get everyone to eat more veggies. So I used more carrots (about 3 large) and a whole bunch of kale. It was very tasty and nutritious. The spices make a variation from the normal soups I make.

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12 users found this review helpful

Reviewer:

bitch'n kitchen

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 19, 2006

I was shocked! This is really good and there is no salt in it! Definitely a keeper (I didn't add file powder. I don't even know what it is.)

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10 users found this review helpful

Reviewer:

WDEGOLIER

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Tacoma, Washington, USA

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Reviewed: Nov. 18, 2004

This is one of the best lentil soups I have tried.

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5 users found this review helpful

Reviewer:

DRBOXER

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Reviewed: Mar. 7, 2004

I brought this to a potluck tonight and everyone loved it. I had made these changes: 1 tsp of cumin instead of 1/4 tsp, 1/2 package of frozen spinach instead of kale, added about 1 tsp of garam masala. I didn't have any cilantro, but I think that would have been good. Also, I thought the vegetable would get too mushy cooked the way the recipe said, so I cooked the lentils with the broth and spices (only took about 15 minutes) and then added the sauted onions through garlic and cooked until done.

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45 users found this review helpful