Incredibly yummy. Really good without the lemon mint sauce, but the sauce takes this to another level.
super good, the mint lemon yogurt was crucial for me.
Yum, turned out really tasty, although I was too lazy to do the mint in a mortar/pestle. Really felt it needed a big drizzle of olive oil on top! I had the heat on a little low and the carrots were a bit firmer and not mushy... preferred it that way. Flavors were better the next day, but carrots got softer.
Good Soup, next time I would cook the carrots and celery with the onions at the beginning. The yogurt was not worth the effort, a good dollop of EVOO and some Parmesan was a better topper. Overall worth making again.
This is the first time for me to make red lentil anything, but I can tell you this soup has made a lentil fan out of me. My hubby and I enjoyed this tasty soup. Though have to say, not a fan of the sauce. Maybe it was the yogurt I used, but something wasn't right about it. We just topped ours with a dollop of sour cream and Aged Italian Cheese Blend...so, so good! Another Chef John winner recipe. Thanks!!!!
Absolutely Loved it. Recipe very similar but BETTER than one I’ve used in the past from The NY Times. Chef John is the best.
Made it exactly as the recipe called for. My tomato paste didn't look like the one in the movie when it was cooking, maybe I didn't put as much as Chef John did or perhaps my onion amount as larger. In any case, I struggled to watch it turn to that red brick color as it was cooking. Nonetheless, the final product came out fabulous. I ground my own cumin in a mortar and pestle because I find the flavor is way bolder than with the store bought stuff. Will definitely make it again, a nice change from the brown/green lentil recipes I have made in the past
Easy, healthy. One thing, though -- 30 minutes is a long time for this simmer uncovered -- it will reduce all your liquid. I simmered for 15 minutes partially covered, -- shut off heat and just covered it to finish softening lentils. Or, you can add more stock. Grateful I had all ingredients. I get a lot of mint during summer -- I clip, rinse and freeze in vac paks to have on hand. Red lentils are great because they have none or less skin hence they do cook quicker.
Fantastic! Couldn't find mint anywhere so used parsley instead. Still had the citrusy colourful aspect of the sauce and worked fine.