The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Jun. 15, 2009
In terms of flavor and ease, this soup is a 5. However, I'm giving it 4 stars because the amounts were way off for me. I added 4 cups of water, and still got a really, really thick soup! After adding so much water to get the right consistency, it wasn't tomato-y enough, so I added another can of fire-roasted tomatoes. I also added a teaspoon minced garlic, and used 1/2 teaspoon cayenne. I will definitely make this again with these revisions! Delicious with sour cream on top on buttered toasted rolls. mmmm... I'm glad I increased the water, because it made 8 cups of soup, which meant bigger portions and no extra calories. Very, very filling and healthy!
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Photo by KrisMarie

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.23 star rating.
Reviewed: May 8, 2009
Maybe I just don't like lentils.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Apr. 13, 2009
Very good and easy to make. I should have used a hotter pepper or added more spice as well as liquid and cook a little longer to soften the lentils a bit more. I normally have everything for this recipe on hand so it could become a regular last minute meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Apr. 6, 2009
Loved this recipe! I'm living in Tanzania at the moment and it's hard to find ingredients, but did manage to find everything for this recipe following some of the substitutions that others suggested - Red chili flakes, fresh tomatoes and a bit of extra water. I'll be making this again soon!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Apr. 2, 2009
Excellent recipe but needs a lot more water / liquid adding than stated in the recipe. Very very easy to make soup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 31, 2009
This is a great quick and tasty recipe. Lentils work really well, because they cook so quickly relative to other legumes. I cooked this recipe as listed with a couple of substitutions. I substituted 3 shallots for the onion, and about 1 3/4 cups of vegetable stock for the water. I'm also a big fan of using the stick blender to puree soups. It gives it that "restaurant" quality. If you like your soup a little chunkier, you can divide into half, puree one half and mix into the rest of the soup. This is a definite keeper for our vegetarian household. Thanks for the great recipe!
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Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA
Living In: Memphis, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 4, 2009
I didn't have the peppers so I used about 1/2t of red pepper flakes & it was rather nippy. My husband & I really enjoyed it, but it was a bit too hot for the kids. I used plain yogurt instead of sour cream, as that is what I had on hand. I also added a bit more water than the recipe called for as I found it somewhat thicker than I would have liked it. I might add a second can of tomatoes and use broth instead of water next time as well.
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Home Town: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 18, 2009
Awesome! I actually made two batches, one with the pepper and one without (for the kids). Both turned out terrific!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 21, 2008
This soup was delicious! I added garlic and extra chipotle peppers. I also had to add a bit extra water. The soup was great served with tortilla chips (almost like a dip).
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Home Town: West Seneca, New York, USA
Living In: Ithaca, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 6, 2008
Good, but very, very thick, and can get bland quickly if you try to thin it out.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 28, 2008
Turned into tomato paste. I ended up throwing the entire batch out.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 16, 2008
This was delicious. I also added: chopped carrots, potatoes, garlic, and garbanzo beans (and increased the amount of water that I used). It was as a result very thick...more like a stew than a soup. I will definitely make this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Oct. 26, 2007
I added garlic, a chicken bullion cube and only had brown lentils to use. As with it seems every lentil recipe, I had to increase the amount of water. A very good soup, and quick to put together.
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Cooking Level: Expert

Living In: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Sep. 5, 2007
Wondeful soup! I used two peppers instead of one, and replaced the can of stew tomatoes with four fresh large tomatoes. Great kick!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 15, 2007
This soup is SO easy to make & reheats wonderfully! Since I'm a spice fiend, I doubled the cumin, used two coarsely chopped serrano peppers and a bit of hot curry powder. I think I'm going to add shredded turkey or chicken next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 24, 2006
This is excellent, and what I had as a child, only diffrence I made was instead of pod chile I add chili pequin crushed the last second of sauting onions and last ingredient is mini mac shells. Later helps to add bulk, GOOD!
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FBS

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 1, 2006
This is very good if a little thicker than I was hoping for. More like a stew than a soup (even with extra water added). I added a little powdered cayenne and chipotle pepper since I didn't have any whole peppers. I also added garlic. Everyone loved this soup/stew! It goes especially well with Rye Beer Bread. Yum!
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Cooking Level: Intermediate

Home Town: Longmont, Colorado, USA
Living In: Saint Paul, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 16, 2005
very easy, and came out GREAT! I substituted curry powder for cumin (did not have it) and added paprika and cayenne pepper. I'll definitely make this again!
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Home Town: Petaluma, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Dec. 10, 2003
I have been trying lentil recipes laterly, and this is one of the easiest soups I have made - will definitely be making it again. I did substitute spanish oregano for the basil. Next time, I will try chopped chipotle pepper (smoked jalapeno in adobo sauce) instead of the chile pepper for a deeper, more smokey flavor. Thanks for a great recipe!
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