Reviewed: Apr. 27, 2013

I have tried this recipe several times already and keep coming back. I loved it! I tried adding pumpkin to potatoes before blending, cubed zuccini 5 min before the end of cooking, etc. All additions work beautifully. Thanks for sharing!

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Reviewer:

irynam

Reviewed: Jun. 6, 2012

Fairly bland. I had to add a few spices to give it some flavour. Also a little gritty because of the lentils - kind of an unpleasant texture.

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Reviewer:

LittleToeJoe

Cooking Level: Intermediate

Living In: Maple Ridge, British Columbia, Canada

Reviewed: Oct. 28, 2011

I make this all the time. I use less water so it is like a mash not a soup, and I serve it with rice. I often make double batches and freese it.

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Reviewer:

NeonLoveChicken

Reviewed: Mar. 16, 2011

I doubled the recipe, added more turmeric, used fewer jalapeno peppers because I was afraid they'd add too much heat. Turned out really bland. I tossed in a bunch of garlic in oil from a jar and quite a lot of cinnamon--better but still bland. I felt I had to save this large amount of dhal so I dumped in maybe 1/4 cup of curry powder and it was edible but not really flavourful. We all ate it but won't make it again--looking for a more flavourful recipe or else maybe I'll use some adjustments from others' recipes.

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Reviewer:

Payne

Reviewed: Mar. 10, 2011

The recipe was a little bland for my taste as it was. I added 1 tbsp of ginger paste along with a tsp of cayanne and a tsp of smoked paprika. At the end, I added the juice of one small lemon. Like another viewer mention, it's even better the next day.

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Reviewer:

dbouv

Reviewed: Jan. 13, 2011

The taste is great! I used yellow split peas for lack of yellow lentils, and that may be why I needed extra liquid in this! I'll be making this again!

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Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Nov. 22, 2010

I followed the directions but added some extras as I'm fond of Asian food and thought there would be a few ways to kick this one up a bit. added about 1 tsp pre chopped garlic and the 1/4 tsp chopped ginger, 2 pinches of masala, to the soup while the onions and jalapeños caramelized a bit. I'm not a huge fan of cilantro so I added one or two bits chopped. I noticed in the other picture the person didn't mash the sweet potatoes. This gives the soup a nice creamy texture and is very hearty. Overall I loved it and will repeat!

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Reviewer:

Amanda S

Cooking Level: Intermediate

Reviewed: Nov. 18, 2010

Use a full bag of lentils. Cooked them a long time with Vegetable broth stock and 3 1/4 Tsp of Tumeric. Used three fresh chopped and seeded tomatoes and diced carrots. Followed the recommendations of 3 jalapenos (fresh) and 4 cloves of diced garlic. Microwaved two large sweet potatoes which I blended in by hand to the other ingredients. Also used 2 heaping tablespoons of Sambal Oelek (Huy-Fong foods), which brought a consistent low level of tasty spice. That has really become a favorite addition to most of the recipes I have tried lately. I kept putting water in the mixture to give it a more soupy consistency, but after 6 cups of water and 2 cups of veggie stock, it remained very thick like mashed potatoes. Still very good. I will make this again.

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Reviewer:

Deplaqer

Reviewed: Apr. 30, 2010

I used butternut squash and a wee bit of asafoetida.

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Reviewer:

VIVNIDHI

Reviewed: Jan. 31, 2010

Loved this! Made it on a cozy Sunday afternoon for lunch during a game. My market only had yellow split peas-I assume they are close. They worked well for the recipe. I used a potato masher with the beans & the sweet potato. Added 4 cups of vegetable broth and used a stick blender to mix. I left some texture but it was mostly a smooth soup. Has a great kick! My husband always adds hot sauce to my soups, but this didn't need any.

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