There are two good reasons why this recipe is a 5-star meal: First, at any given time, the average health-conscious person has all of these ingredients in her kitchen, which makes it so convenient. And second, the flavors and spices are spot on! I've made it several times as is and I feel like I can now mention my own twists on the original. One, replace the butter with equal amount coconut oil for a healthier fat and complimentary flavor with the ginger. Two, don't puree it! It is such a pretty stew as is! And three, the last five minutes of simmering, throw in about 4 cups of fresh, chopped spinach for a boost in color and nutrients. Take my word for it--this recipe is worth making!
Delicious! I didn't puree it, instead I just made it like a stew. Everyone who tasted it thought it was great. Def will make again.
This soup is sooooo great! I made it vegan by using olive oil instead of butter and also omitted the yogurt. I also cut salt by using low-sodium broth, and found that I did not need to add salt to season when it was done. Lovely, hearty, and filling. I really liked the mild sweetness with a bit of heat.
This was very good although I made just a few changes. I used ginger powder because I didn't have fresh and I substituted olive oil for butter. I also added several cloves of garlic minced and a few parsnips I had left over and I did NOT puree the soup because I do not like the texture of pureed soup. I served it over a mixture of brown and white basmati rice. This made a wonderful hearty vegan meal.
This recipe was really yummy! I was a little skeptical mixing apples, onions, carrots, sweet potatoes and lentils together, but it turned out be so good and hearty. I followed the recipe to the letter and did not deviate on any of the measurements. My husband is not a big soup person, but he loved it so much, he went back for seconds! My kids, ages 5 & 6, loved it too! The plain yogurt added a really good kick, although it probably would have been good with sour cream as well. I will definitely keep this recipe in the file. :-)
Delicious soup!! I changed the prep method up though. I coarsely chopped up all the veggies and apple and tossed them in a lightly sprayed roasting pan, I then lightly sprayed them and seasonsed them with all the spices. I roasted them for 30 minutes at 400 degrees. I then tossed all the roasted veggies in a pot with the lentils and vegetable stock and simmered until the lentils were done and then pureed. Turned out amazing and cut the fat having not used any butter.
I always put carrots in my lentil soup so when I saw this used apples and sweet potato it sounded good. I made a big batch using the whole lb package of those grey-green lentils and increased other items accordingly. I didnt puree it. Left other ingrediants in chunks which is helpful to know for those without a blender. The family wants me to make lots more of it this fall and winter!
This was so good that I didn't want anyone else to eat it but me! I made it for my roommates and they all raved. I made it just like the recipe, and served it with yogurt and a sprinkle of paprika for a nice look Nest time I make it I might add more apple though. It would probably bee great with sour cream too. I also served them with a side of grilled polenta slices, I feel like the soup would be good with something crunchy to eat along with it. All in all I will definitely be making this again.
Love this recipe...so unique by adding the apple. I didn't have red lentils so I used green and I added some red chillies to give it an extra kick. It is very comforting and filing. Thanks!
I only gave this a 3 star rating because although the flavor was great to me it is not worth the time it takes to prepare the meal. I will save this meal for special occations such has family holiday get togethers or pot luck dinners. Also next time I think I will leave it as a stew instead of pureeing it (pureeing it gives it a babyfood look and tecture).
