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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3 users found this review helpful

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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3 users found this review helpful

Reviewer:

grannisymth

Home Town: Atlanta, Georgia, USA

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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2 users found this review helpful

Reviewer:

Lorraine

Reviewed: Aug. 30, 2009

I was good. I added low sodium beef broth.

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Reviewer:

Mamagideon

Reviewed: Jul. 27, 2009

very good and easy. First time making lentils, and i now like lentils :) This needed a little more seasoning for my taste, so I added 3 cloves garlic and used a whole, seeded jalapeno, 1 full tsp cumin, dashes of celery salt, 1 can fat free chicken broth instead of water and a pinch of mexican oregano. More fresh basil would be excellent in this. I have a tomato garden in bloom so I used 4 medium fresh tomatoes, instead of canned. This is a hearty soup, and excellent with the recommended sour cream and basil garnishes. Thank You!!!

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10 users found this review helpful

Reviewer:

CooksW/Love

Cooking Level: Intermediate

Home Town: Murrieta, California, USA

Living In: Los Angeles, California, USA

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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3 users found this review helpful

Reviewer:

KrisMarie

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Reviewed: May 7, 2009

Maybe I just don't like lentils.

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1 user found this review helpful

Reviewer:

MarieAgain

Cooking Level: Intermediate

Home Town: Westland, Michigan, USA

Living In: Lachine, Michigan, USA

Reviewed: Apr. 9, 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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6 users found this review helpful

Reviewer:

Renee

Cooking Level: Expert

Living In: Fort Collins, Colorado, USA

Reviewed: Apr. 5, 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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2 users found this review helpful