Reviewed: Jan. 8, 2012

This is my first lentil soup and I did use other reviews to do as follows - used 4 cups no salt added chicken broth, 2 cloves garlic, 1 tsp cumin, 1/2 cup shredded carrot and 1 cup cooked spinach. I also used a can of diced tomatoes with chiles and lime juice. Quite yummy!

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Reviewer:

Andrea98

Cooking Level: Expert

Home Town: Surrey, British Columbia, Canada

Reviewed: Sep. 3, 2011

Very tasty! I did a lot of substituting with what was on hand--a can of Rotel tomatoes instead of plain tomatoes and a chile pepper--and I used oregano instead of basil and added a 1/2 teaspoon of chipotle powder, which included salt and pepper. Only problem was that pot was too big and soup was too shallow for the immersion blender. Next time I will double the recipe, and/or add more water!

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Reviewer:

sharon

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: May 18, 2011

Excellent recipe! Wouldn't change a thing. The measurements were spot on. I grew up having traditional lentil soup but was in the mood for Tomato soup and found this recipe. Glad I did! My husband loved it too!

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Reviewer:

Mernst

Reviewed: Apr. 10, 2011

It was very good BUT even though I added another cup of water it was NOT soup. What did I do wrong? However I will try it again.

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Reviewer:

Ethel

Reviewed: Apr. 10, 2011

This recipe turned out delicious. I used 1/2 a serrano pepper. I wasn't paying attention to the directions and accidentally cooked the lentils beforehand. I ended up putting 2 cups of cooked lentils AND 1 cup of water in the pot. I also used 1Tbsp of fresh basil instead of dried. It blended beautifully and was the perfect tomato soup consistency. Nice flavor with a little kick to it.

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Reviewer:

Ametame

Reviewed: Apr. 3, 2011

This recipe gets 5 stars based on the following modifications I made: 1/2 onion is plenty, 1 28 oz can tomatoes, 2 cups water (without the additional water and tomatoes it is way too thick), 1/2 tsp red pepper flakes (or more if you like heat) 1 1/2 tsp cumin. The suggestion of sour cream as a topping is a good one. I blend this with a hand blender, but didn't blend it smooth - I think it's better with a bit of body left to the lentils. Enjoy!

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Reviewer:

MissesMeowmix

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

Reviewed: Mar. 20, 2011

I found this recipe to be a wonderful idea. I doubled it and it was lovely. I changed a couple of things to suit our taste: I used a jalepeno instead of a chile, chicken broth instead of water, about 2 teaspoons of cumin, 5 cloves garlic, lots of lime juice, salt and seasoning. I also added oregano since I did not have basil. Served with sour cream and cheese. This was a very simple soup, everyone liked it a lot, and I am delighted to make it again!

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Reviewer:

bobbiepoto

Reviewed: Oct. 26, 2010

This lentil soup is very tasty with just the right amount of heat. Instead of 1 cup of water I used 4 cups of vegetable broth, and followed the rest of the recipe. The soup get high raves.

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Reviewer:

grannisymth

Reviewed: Apr. 29, 2010

Absolutely delicious!

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Reviewer:

venetian_lunacy

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Jan. 12, 2010

Went to Egypt to see my friend who loved lentil soup, we cooked this together adding 2 stock cubes and a bit more water, it was really lovely and I am going to cook it today for my work mates as it is such a cold windy day!

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