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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Reviewer:

FBS

Reviewed: Jan. 19, 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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35 users found this review helpful

Reviewer:

THOLBROOK

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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41 users found this review helpful

Reviewer:

Desiree

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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26 users found this review helpful

Reviewer:

northdakotahick

Cooking Level: Intermediate

Reviewed: Mar. 29, 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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7 users found this review helpful

Reviewer:

LAURENMU

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

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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2 users found this review helpful

Reviewer:

Stephaburt

Home Town: West Seneca, New York, USA

Living In: Ithaca, New York, USA

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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2 users found this review helpful

Reviewer:

Storm23

Cooking Level: Expert

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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1 user found this review helpful

Reviewer:

Nicola

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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Reviewer:

Tara K

Cooking Level: Intermediate

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