Spicy Lentil Vegetable Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 21, 2013
We add potatoes to ours which adds stock and gives it more body/flavor; we also add either ham, beef tips or weiners and that really helps to make it a full-body meal.
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Photo by Mark R. Hagood
Home Town: Spring, Texas, USA

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Reviewed: Apr. 8, 2011
Good soup with great potential. Frist, too much black peper - would prob use 1-1/2 tsp. I didn't have any broccli so didn't add that. Despite the over powering pepper - it was a wonderful soup - a bunch of different flavors all mixing together. My family even liked it.
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Cooking Level: Intermediate

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Photo by sueb
Reviewed: Dec. 15, 2010
Hot soup! I cut back on the pepper flakes, ginger and black pepper to 2 tsp. each, and that was plenty hot enough for me! I only had green peppers, and fried them with the other vegetables. I used water instead of broth. Good way to keep warm on a cold day!
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Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Sep. 20, 2010
WAY too peppery. The flavor would probably be excellent, otherwise.
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Reviewed: Aug. 20, 2010
I love this soup. The recipe is very robust, and can be changed to accommodate different ingredients. I didn't have broccoli, so I added a tomato instead. I also used fresh ginger, fresh thyme, and substituted the sage with fresh cilantro (I didn't have any sage). I just added the thyme and cilantro after the cooking was finished, and before I began blending with my immersion blender. The lentil soup went very well with some cooked brown rice (for a complete protein). I couldn't get enough, and neither could my 2-year-old daughter. Thanks, hot_curry!
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