This recipe is awesome! Such great flavor! Only complaint is that it only made around 3 sevings. Next time I will double the recipe as I like to have extra and freeze individual portions.
Very good recipe. I made it twice. The second time I doubled the lemon and added 2 cloves of raw minced garlic to the soup right before I pureed it. The garlic and extra lemon give it a nice kick! Also, I like putting a little sour cream on top of each bowl of soup, instead of olive oil.
This recipe was wonderful! I made some changes to the original recipe, varying only slightly. I substituted shredded butternut squash in place of the carrot, and I curried my lentils before adding them with the broth. The curried flavor really carried over well through out the simmering, and the texture was really nice when I used an immersion blender on the whole soup to get everything blended very fine. Overall, I prefer to blend everything rather than leave parts of it chunky. Thank you for the recipe!
Used a pressure cooker. I am an Indian, I can vouch for this recipe.
Excellent recipe. I didn't really like lentil soup until now. I didn't have tomato paste but it was still outstanding without it. What a wonderful healthy & economical soup to serve with some crusty whole grain bread & salad. Love it and will make again!!!
The best lentil soup I have ever eaten--definitely restaurant-quality. I added 2 large potatoes and 3 stalks of celery. My six year old who will not eat onion or celery scarfed this up. When I told her what was in it, she said that she was mistaken, she does like onions and celery after all. In answer to one reviewer, yes you can make this with the green lentils. The lentil is versatile.
This soup takes the cake! It's awesome, and I am not a huge lentil fan! I'm a vegetarian, so I replaced the chicken broth with vegetable broth which worked out well. Also, I didn't have any tomato paste on hand, so I just used a little ketchup in it's place. Turned out beautifully! Thanks.
I love the flavor of the soup. It's quite filling and a wonderful comfot food on a cold autumn evening. I use the immersion blender and I think it over-purees it. But I haven't tried it any other way...I keep doing it the same. I also freeze it in individual servings so that I can carry it to work for lunch.
Very good, very easy. I'm not big on cumin, but it was good in this. I forgot to put the cilantro in, didn't miss it. The olive oil and freshly squeezed lemon juice really perked up the flavor nicely.
I wanted so badly for this soup to be grand, but instead I found it bland. I used the right ingredients and followed the directions. Unfortunately, it was boring. It might have been the brand of stock I used. I ended adding more chili powder and some soy sauce to bring out the flavor.
