This is one of my all time favorite recipes!!! The first few times I made this I prepared it per the recipe & then made only a few changes to suit our flavor, only after tasting it per the original recipe.
1) I use brown or green lentils instead of the red as the red lentils get mushy very easily. We like the crunch/firmness of the less mushy lentils.
2) I don't cook olive oil at high heat, only use it for salad dressing as it becomes toxic if cooked at high heats. I use coconut oil instead which is meant to be used for high heat/saute cooking.
3) We also don't care for garbanzo beans so I use a 15 OZ can of dark red kidney beans instead along with the 19 OZ can of Cannellini beans.(It appears dark red kidney beans were used in the first photo on line)
4) I don't puree half the soup, we really like the full texture of the whole lentils, veggies etc.
The spices in this dish are PERFECT!! With just the right amount of heat etc....my husband LOVES his meat but he is happy eating this dish at least two times per week!!! Sometimes we have this dish with the Far East original rice pilaf and or some green beans....and sometime with eggs in the morning...This is a very fresh, healthy tasting dish.
I make a big batch and freeze the left overs, so nice to have an easy, healthy dinner to warm up and enjoy!!
Was this review helpful?
2 users found this review helpful
This is one of my all time favorite recipes!!! The first few times I made this I prepared it...