Reviewed: Jan. 16, 2007

This was my first time cooking lentils so I'm no expert but it was REALLY. GOOD. Thanks for the recipe :)

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WanderingShikse

Cooking Level: Intermediate

Home Town: Bristol, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 15, 2007

Very good - very forgiving/flexible, too. I subbed cubed potatoes for squash - delicious. Used garam masala/cilantro powder/cumin powder, and some turmeric powder. I will definitely be making this again. Thanks!

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Lovetocook

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Reviewed: Jan. 14, 2007

This is a wonderful soup. Like others who have posted, I did have to add extra water. At the end of cooking, I took a cup of the soup and blended it and then returned the blend to the soup pot to make the soup creamier. Thank you for posting this recipe.

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Hatshepsut

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Reviewed: Jan. 7, 2007

reminds me a bit of the thai soup tom-ka. i used a bit more cilantro, because i adore it, and served it with freshly chopped cilantro on top and a scoop of plain greek yogurt. yum!

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hepburn926

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Reviewed: Oct. 23, 2006

This soup is killer!! I added a vegetable boullion cube, a jonagold apple and extra spices and it was perfect as a main dish with sourdough bread for dipping. Yum!

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Krista

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Oct. 10, 2006

i loved this soup. it was easy and delicious. i roasted the squash in the oven and then pureed it before adding it to the soup, this made for a delicious, creamy spicy soup! delish!

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juliacooks

Cooking Level: Expert

Home Town: Boulder, Colorado, USA

Living In: Berkeley, California, USA

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Reviewed: Aug. 29, 2006

This was extremely good! I used the whole can of coconut milk and like everyone else I had to add at least another cup of water.

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BRAGEL

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Reviewed: Mar. 7, 2006

Very good, I halved the amount of cayenne and it was still very spicy. Like other reviewers, I added more liquid, but I found that it did not need to cook that long (I do not like my lentils to turn into mush).

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ESTEPHAN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 31, 2006

9.9 - very tasty It took 4 cups of water though.

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sweettabby

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Reviewed: Dec. 26, 2005

Fantastic! I also used more squash b/c I had it there. Next time I may try to mash the squash first to give the soup and thicker sweeter taste.without the chunks. The soup pot is small, I will also double next time. Thanks!

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JBBALUKONIS

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 23, 2005

yummy!

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RRKINNETT

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Reviewed: Oct. 26, 2004

This is great! It's sweet and feels like Thanksgiving. I doubled the squash since I couldn't find a smaller squash. It worked out great. I did have to cook it for probably 1 hour 15 minutes and add more water. I also added a little cinnamon at the end.

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SHARWICK

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Reviewed: Sep. 23, 2004

This is delicious! I did add three celery stalks and a carrot, gave it great texture. Instead of coconut milk (I was out, oops) I sub-ed in coconut milk with coconut oil. Worked. The only thing, took about 45 minutes longer to cook than listed (and needed about a cup more water as it simmered down)! Worth the wait though!

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