Reviewer:

Reviewed: Apr. 15, 2012

Followed the recipe almost exactly, used cilantro from the spice rack rather than fresh. Outstanding soup, kind of thick after it reduces so served it over brown rice and it was very tasty. Very easy to make too, thanks for the recipe...

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Reviewer:

49ersaredabest

Reviewed: Apr. 7, 2012

At the end I added a little bit more spice and some sugar to make it more sweet and spicy, but it's a perfect base recipe that you can take and make it to your own taste.

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Reviewer:

VeggiePrincess

Cooking Level: Intermediate

Reviewed: Apr. 5, 2012

Loved this soup! And so did my family (including the 1 and 3 year olds) But we had to make a few adjustments. I pre-roasted the squash (since I was also making baby food that day). The lentils needed a much longer cooking time, and had to keep adding water along the way. Since cilantro is such a delicate herb, I added that after the cooking process (as I do when I make Tikka Masala). I also had some fresh mint around, so I added that... yum! It still needed a little something after all was completed according to the recipe - acid. So I juiced one lime and added that in, too (I had doubled the recipe for leftovers... which were even better than the fresh, of course!). Perfect. I will be making this again. There are lots of ways to augment the recipe. I love that it's vegan. Thanks!

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Reviewer:

Frenchie

Cooking Level: Intermediate

Reviewed: Mar. 15, 2012

this soup should be renamed: Thebestsoupintheworld!!

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Reviewer:

havahungryhubby

Reviewed: Mar. 12, 2012

Excellent. I used sesame oil because I didn't have any peanut, sauteed cubed chicken thigh fillet before adding the rest, added extra ginger, tumeric and a potato. I also added 2 cups of chicken stock. 30 min was plenty of time, even with potato. I think you could add sweet potato, carrot, spinach, peas, anything really, will try something new next time!

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Reviewer:

DEARSTARLA

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Mar. 6, 2012

Great Tasting Soup! Highly recommended recipe. Will make again and again!

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Reviewer:

VIP Designs

Reviewed: Mar. 6, 2012

Delish. Ok, I modified it to fit our family, but this is one of the top 5 soups I have eaten in my life. I substituted ground coriander for the fenugreek seeds, sweet potato for the squash, curry paste for curry powder and parsley for the cilantro. I also doubled the liquid as I had 2 cups of sweet potato. I have enough to freeze for another day, and everyone cleaned their bowls, including my 2 year old. I served with naan bread.

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Reviewer:

melimpea

Reviewed: Mar. 1, 2012

Amazing! Will make again. I used sweet potato instead of squash, I also added a bouillon cube. Very good!

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Reviewer:

MadSavelli

Reviewed: Feb. 22, 2012

This was a big hit with the kiddos. I was out of peanut oil so I used coconut oil and a little sesame oil instead. Sub'd fennel for fenugreek and sweet potato for squash since I didn't have them on hand and squash is out of season right now. I had low fat coconut milk so I used the entire can. I still needed 2 cups of water though even with the increase in coconut milk. Delicious!!!

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