Reviewed: Oct. 22, 2007

Wow--this has to be my most favorite soup ever (and I'm not even a vegetarian)! I did use the entire can of coconut milk and the entire can of tomato paste, no onion, and chicken broth instead of water.

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Chamel

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Reviewed: Sep. 11, 2007

I used a whole can of coconut milk, doubled the tomato paste, added a veggie bouillon cube and cinnamon, and it was absolutely delicious! It has the taste of a koorma sauce, which I've really craved since becoming a vegetarian. We ate it as a soup, but I could imagine it with rice... but be careful, all the lentils make it VERY filling!

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McDiddly

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Sep. 11, 2007

I did not care for this recipe. When I first saw the list of ingredients I knew the soup would taste different from most, but thought it might be good in an exotic sort of way. It isn't. The combination of ingredients make for a very strange tasting concoction. It didn't even smell good while it was cooking.

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Teddysmom

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Reviewed: Aug. 21, 2007

I also used a full can of coconut milk, and I didn't have tomato paste so I substituted half a cup of leftover marinara sauce. The soup turned out DELICIOUS and I will definitely be making it again!

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Kesseire

Cooking Level: Intermediate

Living In: Oxford, Mississippi, USA

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Reviewed: Jun. 1, 2007

i love this, and i REALLY love that it's so easy - once you've chopped the squash your work is basically done. i've made it several times and tend to add more of all the spices. also, unless you're making it as a side dish, you're probably going to want to double it if you want 4 true servings; i find that the recipe as is really only feeds 2-3 (then again, maybe it's just so good that we overstuff ourselves).

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Julie H.

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Reviewed: May 5, 2007

yummy! like others, i put the whole can coconut milk. also, i'm a nursing mother, so i put about a tablespoon fenugreek. this was so sweet & creamy & delicious! warmed up the next day was equally fantastic.

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trollmother

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2007

This recipe was pretty good. I made it twice, the second time all I had was Tom Kha Gai soup in a can (instead of a can of coconut milk) which is a Thai coconut milk based soup with a hint of lemongrass. I got the can of soup from Whole Food and I've got to say, it made this recipe TO DIE FOR. It's great with or without the butternut squash too. Thanks for posting it.

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sullivan321

Cooking Level: Intermediate

Home Town: Napa, California, USA

Living In: New York, New York, USA

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Reviewed: Apr. 19, 2007

I loved this recipe! I made about 36 servings (since it was for a large number of people) and it still turned out wonderful. I didn't add any cilantro (personal preference) or fenugreek seeds, but I did add a bit more garlic, ginger, cayenne pepper, nutmeg, and cumin...also, I used green lentils instead of red. It had a great flavor and I'll definitely be making this again in the future.

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crunchy

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Reviewed: Apr. 3, 2007

This has become our favorite recipe for nights when we forgot to plan ahead and need something quick. It cooks up in no time and we always have the ingredients on hand, except the squash which we substitute with carrots. Everyone likes it served over rice. Leftovers are even better.

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momdad12kids

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Reviewed: Mar. 30, 2007

I'd give this recipe a 3 as written and a 5 with my changes. I used 3 cups of chicken stock in place of the 2 cups of water, as I found it to be too thickonce cooked. I also used about 3/4 can of coconut milk, 1/2 tsp cumin, 1/8 tsp of cayenne and 1/8 cup of fish sauce in addition to the other ingredients. I didn't have any squash on hand, so I used sweet potatoe instead, which I prefer anyway. In the end this turned out perfectly. My 8 yo dd asked for seconds and dh requested that we serve it at our next dinner party. I'd call it a hit!!

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Mollycurls77

Cooking Level: Expert

Home Town: Bridgewater, Nova Scotia, Canada

Living In: Moncton, New Brunswick, Canada

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Reviewed: Mar. 19, 2007

We loved this soup -- none of us are vegan, just vegetarian. I added some cardamom and cloves for more flavor. It thickened up the next day and was wonderful served over jasmine rice. Easy and delicious.

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kat

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Reviewed: Mar. 15, 2007

this soup was rich and i could only eat half a bowl. i'm not sure if it was to my liking. my boyfriend said it was good though. i didn't add the fenugreek seeds or cayenne pepper. maybe those are the ingredients that make the soup? i don't think i'd try it again. thanks for the recipe though.

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faun

Cooking Level: Beginning

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Reviewed: Mar. 4, 2007

Really good. But I didn't know what fenugreek seeds were so I substituted cumin seeds - b/c that is used a lot in curry style cooking - I liked that the soup and just the right amount of spice - not too much and not too little - I think if you don't have butternut squash you could easily just used cubed potatoes as well. Although, I used the squash and I really liked the color. Also, I had to use a full can of coconut milk b/c it simmered up all the liquids very fast so I just pour the whole can in. Thanks for the recipe - I may make again :-)

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SugarKitty

Cooking Level: Expert

Home Town: Minden, Nevada, USA

Living In: Eindhoven, Noord-Brabant, Netherlands

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Reviewed: Feb. 21, 2007

Run, don't walk, to buy the ingredients to make this! This is the BEST soup I've found on this site! I used sweet potato, instead of butternut squash and used a whole can of LITE coconut milk, which reduced the calorie count substantially. As a result, I also upped the amount of water by adding another 1 to 1 1/2 cups and adjusted the amounts of tomato paste, curry, black pepper, and cayenne. Oh, and lastly, since I needed to use them up, I sauteed some portabello mushrooms and threw them in as the soup cooked. WOW! So glad I did, since they were a great addition - I'll add them to the ingredient list when I make this again, and I will definitely make this again. (Did I mention I LOVE this soup?!) I didn't quite understand the reviewer who claimed they had to halve the cayenne pepper amount and it was still too hot. Huh? It only called for a pinch. Anyway, THANKS a MILLION for this recipe!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Feb. 20, 2007

This was very nice. It has a pleasant balance of textures and flavors, and the coconut milk gives it some umph which is sometimes missing from vegan recipes. I was out of fresh ginger and substituted dry, but it still tasted yummy. My family doesn't care for winter squash, but they liked it in this dish. I diced it pretty small to hide it, and it worked!

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GARRIDANN

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

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Reviewed: Feb. 16, 2007

The flavor of this soup increased as I ate it; pretty good. It took a lot longer for the lentils to soften than the recipe said.

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TaviaG

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Reviewed: Feb. 11, 2007

Great recipe. I made it with buttermilk instead of coconut mild (okay, not vegan now), for a less sweet, more tangy flavor. Also added carrots and substituted acorn squash for butternut. This all worked out fine.

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Lara

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Reviewed: Feb. 1, 2007

great!

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booiing

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Reviewed: Jan. 30, 2007

I doubled the recipe and used olive oil (instead of peanut), lite coconut milk and sweet potatoes (instead of butternut squash). I would not add extra water if you like lentils thick (and we do). I also added a green pepper and some cut up spinach (for more green). I served this over steamed basmati rice and have a lot leftover for lunches this week. It's fantastic, healthy and filling...great recipe!

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CreativeCook

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Jan. 20, 2007

I'll admit, I didn't make the recipe as vegan, but it's delicious! I used chicken broth instead of water and substituted garam masala instead of curry, because I don't like curry. I cooked this in a slow cooker for several hours, and it's wonderful.

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