Vegan Red Lentil Soup

Run, don't walk, to buy the ingredients to make this! This is the BEST soup I've found on this site! I used sweet potato, instead of butternut squash and used a whole can of LITE coconut milk, which reduced the calorie count substantially. As a result, I also upped the amount of water by adding another 1 to 1 1/2 cups and adjusted the amounts of tomato paste, curry, black pepper, and cayenne. Oh, and lastly, since I needed to use them up, I sauteed some portabello mushrooms and threw them in as the soup cooked. WOW! So glad I did, since they were a great addition - I'll add them to the ingredient list when I make this again, and I will definitely make this again. (Did I mention I LOVE this soup?!) I didn't quite understand the reviewer who claimed they had to halve the cayenne pepper amount and it was still too hot. Huh? It only called for a pinch. Anyway, THANKS a MILLION for this recipe!

I'd give this recipe a 3 as written and a 5 with my changes. I used 3 cups of chicken stock in place of the 2 cups of water, as I found it to be too thickonce cooked. I also used about 3/4 can of coconut milk, 1/2 tsp cumin, 1/8 tsp of cayenne and 1/8 cup of fish sauce in addition to the other ingredients. I didn't have any squash on hand, so I used sweet potatoe instead, which I prefer anyway. In the end this turned out perfectly. My 8 yo dd asked for seconds and dh requested that we serve it at our next dinner party. I'd call it a hit!!

I generally do not rate a recipe I do not follow completely. I'm reviewing because this recipe seems so versatile. If you do not have everything in your pantry, make this soup anyway! This has a wonderful flavor and I was very apprehensive as I did not have coconut milk. I substituted Soy Milk and Vegetable broth instead of water. I also omited fenugreek seasoning as I'm not familiar with this spice. The soup had a great flavor without any salt. I added mushrooms as other reviewers suggested and I think the squash adds a lot to this dish. Will use this recipe often. Thanks for the post!

This is absolutely my favorite soup EVER! So amazing, I cannot even describe it in words. I agree with the review who said RUN (don't walk) to get the ingredients to make this incredible soup! I made a few changes, but nothing too drastic. I used potatoes instead of squash, fennel seed instead of fenugreek, green lentils instead of red (what I had on hand), and pureed about half the soup at the end for more body. Because of this, I ended up adding about 2 more cups of veg broth, and it was the perfect consistency. I also only used a couple tablespoons of coconut milk because I didn't have low-fat (couldn't justify using so much full-fat!), and it was still very creamy. Absolutely AMAZING lentil soup!! I don't know if I can ever try another because I fear they will all pale in comparison to this. It's top-notch restaurant quality--and SO easy!

Excellent. I was looking to recreate a red lentil soup I tried recently, and had no idea where to begin, but this recipe seemed to have the flavors I was looking for. I skipped the fenugreek because I didn't have any, added shredded carrots, yellow potatoes, celery, lime juice, and extra curry, and garnished it with cilantro, toasted coconut, and lime zest. We had it with cubed chicken tonight, but I would definitely consider serving it vegan as well. Thanks for the recipe!

i loved this soup. it was easy and delicious. i roasted the squash in the oven and then pureed it before adding it to the soup, this made for a delicious, creamy spicy soup! delish!

I did not care for this recipe. When I first saw the list of ingredients I knew the soup would taste different from most, but thought it might be good in an exotic sort of way. It isn't. The combination of ingredients make for a very strange tasting concoction. It didn't even smell good while it was cooking.

This is delicious! I did add three celery stalks and a carrot, gave it great texture. Instead of coconut milk (I was out, oops) I sub-ed in coconut milk with coconut oil. Worked. The only thing, took about 45 minutes longer to cook than listed (and needed about a cup more water as it simmered down)! Worth the wait though!

Very good - very forgiving/flexible, too. I subbed cubed potatoes for squash - delicious. Used garam masala/cilantro powder/cumin powder, and some turmeric powder. I will definitely be making this again. Thanks!

This is great! It's sweet and feels like Thanksgiving. I doubled the squash since I couldn't find a smaller squash. It worked out great. I did have to cook it for probably 1 hour 15 minutes and add more water. I also added a little cinnamon at the end.

This is an excellent recipe. I had garam masala on hand (most of the spices are already contained in the spice mix), so I used that. I followed the recommendation of the additional liquid. Next time, I will use more butternut squash (and, perhaps, puree the soup with a hand blender). The consistency needs tweaking-I've been been pleased with mixing in cooked rice (once brown rice, once basmati). I made a double batch and froze some servings. I am not sure how it will fare with reheating, but I imagine it would be fine. UPDATE: The verdict is in: great for freezing.

This recipe is fantastic! I actually doubled the recipe so I can have left-overs for the entire week . I made the recipe exactly as it was written, but left a few ingredients out mainly due to the fact that I didn't have them on hand. I used extra virgin olive oil instead of peanut oil since my son has a nut allergy, and also left out the Fenugreek because my local farmers market did not have it in stock at the time of my visit, and also left out the Cayenne pepper since i had to make the recipe kid-friendly for my 2 young boys. I misread the recipe as 1TB of Curry as opposed to 1 tsp and was worried that the curry would be to overpowering but it was actually the right amount! My husband who is not a fan of curry (AT ALL) really enjoyed this soup. I never revealed to him that the soup had Curry in it otherwise he wouldn't have been as open to eat it! Keep in mind, the soup thickens up as you cook it, so i found myself having to add more water, and each time having to add a little more salt and tomato paste to get the flavors and color back to where it was. I may just follow what some other reviewers tried,which was to add chicken broth instead. The Cilantro really brightens up this dish and really pulls the whole soup together! It reminds me of something I've eaten at a very high end Thai restaurant in the SF Bay Area. I can't say enough about this dish! I highly recommend!!!!

I don't usually rate things, but I have made this soup countless times, so it definitely merits a rating. Not only has it become a staple food for me, but every time I make it for people, the recipe gets spread because IT'S SO GOOD. I originally made it for my friend on his birthday, and he doesn't like squash, so I used potatoes, and now I just do it out of habit. Also I leave out the fenugreek because I'm not a huge fan. Vegans and Veggies, prepare yourselves for a revelation. Or a revolution. Whichever you prefer.

Great recipe. I didn't have the fenugreek seasoning, next time I will try it with the missing ingredient. I liked the added richness of the coconut milk and squash, however I used pureed pumpkin instead. This is now my favourite lentil soup recipe.

I did not care for this recipe.

I LOVE this soup!! The first time I followed the recipe, using sweet potato instead of squash and using a whole can of lite coconut milk and the whole can of tomato paste - and it was amazing. Tonight I chopped up a carrot and a red pepper and tossed it in with the onions and garlic and some ground ginger (no fresh on hand). I also tossed in about six stalks of asparagus chopped into half-inch pieces just before putting in the sweet potato. Sauteed for a few minutes then added the rest of the ingredients. Oh yeah, and I didn't have tomato paste on hand either, so I took another reviewer's advice and used some leftover marinara sauce - about 3/4 cup. It is DELICIOUS. Very forgiving recipe and very yummy!

Followed previous suggestions and used a whole can of light coconut milk, 2 cups vegetable broth and one cup water. Plus added some shitake mushrooms. Didn't have peanut oil, so I used canola. Great dish, but still a bit thick with the extra liquid. Great fall food!

This recipe is absolutely DIVINE! I followed someone else's advice and added 1 whole can of lite coconut milk (instead of half a can of regular) and upped the water to 3 cups total. I also added shiitake mushrooms, red baby potatoes and carrots. I would recommend just quartering the red potatoes and not chopping the carrots too small as mine got a little bit too mushy (still very good though!) Also did not have nor could I find fenugreek so I left that out.

I really enjoy this soup and have made this several times since I discovered it. I have changed it in some ways. First of all, I use olive oil instead of peanut oil mostly because it's what I stock in my house. I still have yet to know what fenugreek is and where to find it, so I leave it out all together. I use frozen pureed butternut squash to save time. And lastly, I don't like coconot milk, so I put vegatable buillon cubes and extra water in it instead. Love it!!

Excellent! I doubled the recipe; used sweet potato instead of squash; skipped the fenugreek. Next time I'll use veggie stock instead of plain water. Totally a keeper!

9.9 - very tasty It took 4 cups of water though.

I subbed mustard seeds for the fenugreek seeds. I love the taste! Thanks for the recipe!

This soup is absolutely delicious! I am confounded by reviews stating that there is a lack of flavor; flavor is what this soup is all about. I followed the recipe almost exactly using butternut squash, but I did use 1 whole can of low fat coconut milk and organic vegetable broth instead of water. I used some fennel seeds as I could not find fenugreek seeds. And I did add a bit more broth to the soup than the recipe calls for. I would say the coconut milk and red lentils are musts. Thank you for sharing!

Excellent. I used sesame oil because I didn't have any peanut, sauteed cubed chicken thigh fillet before adding the rest, added extra ginger, tumeric and a potato. I also added 2 cups of chicken stock. 30 min was plenty of time, even with potato. I think you could add sweet potato, carrot, spinach, peas, anything really, will try something new next time!

My family loves this, although I would call it more a stew than a soup. Instead of all the different spices, I add Madras curry powder to taste (probably at least a tablespoon, but I always double the recipe for my large brood!) I didn't have tomato paste on hand, so I added one can of diced tomatoes with chilis (liquid included) instead which turned out great! I also sub lite coconut milk to save on calories/fat. The butternut squash gives it a sweetness that balances the spiciness a bit. This is a great warming dish, and the fact that it's vegan makes it even better!

Delicious! And always received with rave reviews by friends and family. If I don't have butternut squash, I'll use sweet potato instead. And I've never had fenugreek, but I do use ground cumin. You can also use the entire can of coconut milk, although this will obviously up the fat content of the dish somewhat. But it's delicious that way!

Delicious! My first time to make a curry dish. I used fennel seed for the fenugreek seeds. I also used chicken stock instead of water. I think water might have been better. Will try it that way next time.

Great recipe, I've made it twice now, the first as a thick soup, the second served over rice. The flavors are right on and it tastes very rich. I also used a whole can of coconut milk each time. Oh and if your having a hard time finding fenugreek, check out indian food stores.

Great flavors and easy to make. I added a generous squeeze of lime to each serving, which gave a nice balance to the richness of the coconut milk.

Absolutely fantastic taste! It's a bit like Thai coconut soup, with a pleasant added surprise of lentils and squash. My husband called it "restaurant quality." Lucky me - I found this recipe while searching for creative ways to cook butternut squash. I did add mushrooms, as suggested by another reviewer. And because I couldn't find fenugreek seeds at the grocery store, I don't know what I missed by not including them. It tasted perfect, though, and I can't wait to make it again (probably with lite coconut milk).

This soup is absolutely delicious! Mmmm.... soooo good : ) I used sweet potato instead, incresed most of the spices, added carrots and celery and used a whole can of coconut milk. I will definitely be making this again! I can't wait to try the leftovers tomorrow, i'm sure it'll be even better!

I'm not into the vegan or even the vegetarian thing, but I liked this recipe. No fuss recipe. Cooks really quickly once you get everything chopped and cut. Served it to a couple of guy friends and they liked it. Smells wonderful while it's cooking too.

This is a fabulous recipe hands down. I follow the recipe to the tee aside from substituting vegetable broth for the water and using an extra cup so it isn't so thick. A wonderfully flavorful recipe if you love indian spices like my family does. It has been a regular in our rotation of winter soups for over a year! Thank you for a great recipe!

I made this exactly per the recipe except I used sweet potatoes instead of squash (not a huge butternut squash fan), and added a little chopped carrot just to use up what was in the fridge. Delicious!!! We're not even vegan at my house, we just like to try making tasty-sounding things, and this was definitely tasty. The combination of sweet, spicy, toasty, and creamy is just delightful. My local chain grocer was out of fenugreek seeds, but I found them at a little middle eastern grocery store down the street for a GREAT price. My husband was raving about the smell the whole time this was simmering. I had to simmer it about 15 minutes longer than called for, but it turned out great. I sauteed the carrots with the onions and the consistency was perfect at the end. I wish I hadn't lost my immersion blender years ago in a move, because I imagine this would be good blended up a little, but I wasn't about to go through the trouble of dragging out my regular blender. It was perfect as-is anyway!

yummy!

Really enjoyed this dish. I changed it a little bit because I did not have fenugreek or cilantro. I added lemon juice. I also added chicken and chicken broth instead of the water which I realize goes against the whole vegan thing but I'm not so it's ok. I accidentally used an acorn squash as well which is just what I had and is what is in season around here. Thanks for the great recipe, hope I didn't butcher it too much for the next person.

sorry to have to say this but I tried this receipe twice (thinking I'd done something wrong the first time) but both times I came up with a thick dry consistency nothing like soup...even after adding plenty of additional water to lighten it up I didn't find it very tasty :(

I used a can of lite coconut milk and some extra water (veggie broth). I skipped cilantro, and this was a great soup!

This is an awesome basic recipe. Whenever I do vegan or vegetarian however, the dish always cries for chick peas. So I added about a cup of them. I interchange butternut squash and sweet potato depending what I have. I use the whole can of light coconut milk, and instead of water, I use my homemade veggie broth. I make it thicker, like a stew and serve it over soba noodles. mmmmmm

I thought this was amazing! Thank you for sharing. These were my tweeks only because i didn't have on hand a few of the items: I used Olive instead of Peanut oil, I had no Fenugreek seeds, I used some sun dried tomatoes instead of paste. I will be using this soup recipe often, I'm sure.

I cook a lot of Indian food and this is great. Very adaptable. I followed it except :I used ghee instead of peanut oil, sweet potatoes instead of squash, skipped the curry powder and added turmeric. Love!

Fantastic! I also used more squash b/c I had it there. Next time I may try to mash the squash first to give the soup and thicker sweeter taste.without the chunks. The soup pot is small, I will also double next time. Thanks!

Very good recipe - I followed it as written, but did add an additional cup of water toward the end as it was becoming more stew than soup. It definitely is a keeper of a recipe. I was just given a bottle of ginger juice, and the next time I make this recipe I will sub the juice for the minced ginger. I think it will make the soup smoother in texture and yet keep the taste of the ginger. Thank you Labelchef !

Delish. Ok, I modified it to fit our family, but this is one of the top 5 soups I have eaten in my life. I substituted ground coriander for the fenugreek seeds, sweet potato for the squash, curry paste for curry powder and parsley for the cilantro. I also doubled the liquid as I had 2 cups of sweet potato. I have enough to freeze for another day, and everyone cleaned their bowls, including my 2 year old. I served with naan bread.

I don't know what I made. I'm sure there's a name for it but it definitely wasn't lentil soup! The end result was a fantastically delicious thick lentil sauce that I used as a side with steamed chicken and brown rice. After reading people's comments about this recipe being flexible and 'using what you had on hand', I thought I was set to go. I used brown lentils which I think was the beginning of my culinary demise. I'm not a pro with lentils, maybe the brown ones are more bitter? My other mistakes were to substitute the tomato paste with 1 cup of crushed tomatoes, forgo the water and onion, replace the squash with a leftover cooked potato, and the fenugreek seeds with cardamon. Following everything else, this dish was atrociously bitter. I doctored it by increasing the coconut milk to a full can (1 cup), 1/2 cup of water, 1 tbs of brown sugar, 1 cup of frozen peas, and the kicker -which really brought the whole dish together- 1 tbs of garam masala (cinnamon, cumin, coriander, clove, bay leaf, and pepper). Besides the lentils taking forever to cook, this dish was amazing and definitely 5 stars! Next time I'll try making the soup.

made it twice both times came out great!

I just finished a bowl of this and it surpassed my expectations! I agree with Chari in her praise. Anyone who appreciates Indian/Asian flavors, should give this a try. I was out of peanut oil, so I used canola; had left-over roasted squash, so scooped some out of the shell and used that. I used a whole can of coconut milk plus maybe 1+ cup of extra water. I think the squash, which was about the consistency of lumpy mashed potatoes, probably contributed to extra thichness, and needed even more liquid. I added an extra big pinch of both the cayenne and nutmeg, was generous with the curry and I would have added more ginger, if I'd had it, because I'm an Indian spice-head. The whole house is perfumed with the fragrance of coconut, curry and cilantro. This is also easy and will go to the top of my list!

This is a great recipe! I doubled it, quadrupled the water (should have gone 1 cup shy though), tripled the curry powder, left out the tomato paste (didn't have any), added a bit of cinnamon. Also added some chopped kale at the end. Tastes just like indian dal.

Fantastic recipe!! I couldn't find fenugreek seeds, so I did a little research and used yellow mustard seed instead. What a WONDERFUL medley of flavors! I made this recipe exactly as-is (with exception of the seeds) and it's really perfect. A big hit with the family- so it's definitely a keeper. Thanks for sharing.

If you like curry, make this dish immediately! It is delicious and so versatile. You can put just about any vegetable in there and it will be wonderful. I followed the recipe pretty much to the letter, but next time I'll add more vegetables. It has a wonderful flavor. I topped it with plain low fat yogurt, which gave it a nice zest. I would highly recommend this recipe.

This was delicious. Even the kids ate it. Next time we will double or triple the recipe. :drool: I want MORE! (We didnt have cilantro or fenugreek)

Great ingredients! I ended up blending the soup for more consistency. My dear husband hates lentils, squash and cocunut milk, but asked for seconds on this recipe!

This has become our favorite recipe for nights when we forgot to plan ahead and need something quick. It cooks up in no time and we always have the ingredients on hand, except the squash which we substitute with carrots. Everyone likes it served over rice. Leftovers are even better.

my favorite soup of all! able to locate the fenugreek but not sure it adds anything.

Fantastic. My wife and I both enjoyed this very much. We are just discovering lentils and this one is a keeper. I left the lid off for most of the simmer, and it got pretty thick. I added 1/4 cup of water and put the lid on partway during the last 10 mins. Probably could just watch it and stop before it gets totally dry.

I loved loved loved this. The ginger makes it fabulous. The only slight changes I did make were to use light coconut milk, garam masala instead of curry, and fingerling potatoes instead of squash. Served it over rice. I will be making this again(when I can find red lentils)!

I doubled the recipe and used olive oil (instead of peanut), lite coconut milk and sweet potatoes (instead of butternut squash). I would not add extra water if you like lentils thick (and we do). I also added a green pepper and some cut up spinach (for more green). I served this over steamed basmati rice and have a lot leftover for lunches this week. It's fantastic, healthy and filling...great recipe!

Fabulous! I used Imagine No-Chicken broth in place of water and could only locate ground fenugreek seeds. If you are skipping out on the fenugreek because you are not familiar, I strongly encourage you to have an open mind and try it. It adds a fabulous flavor to this dish and is that signature flavor that shows up in Indian and Thai golden curries. The only thing I would change is the name - this is not really a soup but a stew, a fabulous tasty stew.

Very yummy! I was looking for something to use up my half can of coconut milk and when I found this soup, I knew this was it! I had to sub some cubed sweet potatoes for the butternut squash as I had just used up my squash a couple days prior. Used veggie broth instead of water and had to add a bit more during cooking. Left out the fenugreek as I didn't have any (nor have I ever bought them!). Loved this :)

I made this tonight and it was delicious! I've made the committment to only eat organic and locally produced meats, but intend to do so without drastically increasing my food budget. So I've been on the lookout for good vegetarian dishes that I can use to stretch my budget and help me stay healthy. This recipe is incredible! I did make a few changes: 1. subbed sweet potatoes for the squash (was what I had) and doubled the amount. 2. I found this needed a lot more liquid while simmering... perhaps the size of my pan was the problem. I used 2 cups of concentrated veggie stock (homemade) and then 4 cups of water. 3. Used 3/4 can of coconut milk. 4. To up the nutritional punch and give the dish some color variation, I added a small bunch of loosely torn kale. 5. Instead of using cilantro leaves in the cooking, I threw in a tied bunch of cilantro stems. This imparted the flavor without the leaves getting all wilty in the soup. I then garnished with fresh cilantro and lime juice. The curry taste is very mild, and I may use more spices in the future. But the flavors of this dish are really divine, and this makes for a lovely meal year-round.

I love this soup and have made it so many times. I add diced sweet potatoes and cabbage if I have them. Such a healthy soup that my family also loves.

With a little extra water I loved the consistancy of this soup, creamy and smooth, but it really lacked flavor. I made it exactly as the recipe stated and didn't care for it. I doubled the curry powder and added a little more cayenne and some salt and pepper and then it was very tastey. I would recommend making it the day before as it was better the next day.

Very good. The other reviewer was dead on with the suggestion of using marinara sauce in lieu of tomato paste. I also added two chicken bouillon cubes and some dried ginger after tasting it (in addition to the fresh ginger I had). My lentils turned to mush after the squash was completely cooked; next time I'll either add more lentils and add them later or add more squash but puree it prior to its addition.

Very tasty dish. I added 1 teaspoon cumin, and 1 teaspoon garam masala, and added a whole quart of vegetable broth instead of two cups water per the instruction (per other comments saying it got too thick). Turned out great. I also added some soyrizo (vegetarian chorizo). Great stuff!!!! Thanks

Great recipe! I used 1/2 can lite coconut milk and I think it did need the whole can. I used sweet potato diced small in place of the squash. That was good but I think next time I would puree it or maybe used canned pumpkin as I wanted it to have a slightly sweeter taste. Also added chopped carrots and celery per somebody's suggestion, that was good too. I also agree with others that the recipe needs to be doubled though, and I also enjoyed it even more a bit thicker over rice.

I made some changes to the recipe due to not having everything on hand. I did not fenugreek seeds. I used red curry pasted instead of curry powder, and add cumin as some other reviewers suggested. The smell was wonderful, and this recipe was quick to make.

I followed the recipes exactly, including fenugreek seeds. It was pretty good, but I prefer other lentil soups better. I might make it again for a party or something, in that is is good and is unique.

yummy! like others, i put the whole can coconut milk. also, i'm a nursing mother, so i put about a tablespoon fenugreek. this was so sweet & creamy & delicious! warmed up the next day was equally fantastic.

Just ok. Based on the list of ingredients, I was expecting a very flavorful, exotic soup, but the end result was bland in my opinion. I followed the recipes, no substitutions, except to add about 1 extra cup of water as the amount given didn't seem enough for all these lentils. I found that adding the cilantro at the beginning of the recipe made it lose all its flavor by the end. The soup is tasty enough, I will eat it, but I probably won't make it again.

I love this soup! Tweak it according to your preferences like add carrots, sweet potato, anything. It's wonderful. Bought some fenugreek powder but I think adding the garam marsala was even better for this dish. The coconut milk, fresh ginger, and fresh cilantro were what set this dish apart from the other lentil soups I have made. I sort of doubled it without really measuring. Used 32 oz of veggie stock and maybe the same amount of water to about 2 cups lentils. Just eyeballed it and kept tasting. It did seem too thin initially so I let it cook down until it was how we liked it. Used 1/2 bag of baby carrots, 1 stick of celery and 1/2 a large onion all sauteed in the beginning. Used 4 small garnet sweet potatoes instead of squash. Left out tomato paste out of preference. Served over hot rice.

This is such a delicious and hearty soup/stew! I added a little more squash and a full can of light coconut milk, mashed the squash a little, and added all the cilantro at the very end. I love it!

This was very nice. It has a pleasant balance of textures and flavors, and the coconut milk gives it some umph which is sometimes missing from vegan recipes. I was out of fresh ginger and substituted dry, but it still tasted yummy. My family doesn't care for winter squash, but they liked it in this dish. I diced it pretty small to hide it, and it worked!

I've made this three times now in the past 2 months. This recipe is very flexible, everytime I add something new and tweak the spices. I use a full can of Coconut milk. Tomato juice also works in place of tomato paste.

Followed the recipe almost exactly, used cilantro from the spice rack rather than fresh. Outstanding soup, kind of thick after it reduces so served it over brown rice and it was very tasty. Very easy to make too, thanks for the recipe...

i love this, and i REALLY love that it's so easy - once you've chopped the squash your work is basically done. i've made it several times and tend to add more of all the spices. also, unless you're making it as a side dish, you're probably going to want to double it if you want 4 true servings; i find that the recipe as is really only feeds 2-3 (then again, maybe it's just so good that we overstuff ourselves).

Wow...this was the first time I cooked with red lentils and this recipe was YUMMY! Will definitely make again!

10 stars, the best soup ever, my whole family agrees, even the picky kids! Just awesome! I do not add as much coconut milk just so it's not so fattening for me, but I add more to the kids soups as I serve it to them.

I make this recipe (with a few modifications) all the time! It's a favorite and is always met with rave reviews. Here's what I do differently: (1) Once the onion mixture is clear stir in the lentils and continue stirring for a minute or so. This will reduce the cooking time. (2) I use garam masala instead of the curry powder and nutmeg. I add this in with the lentils and stir for another minute before I add the liquid. (3) I use an entire 4 cup container of chicken broth. I add this to the ingredients I've already mentioned and allow the onion/lentil/spice mixture to simmer in it for about an hour while I cook the squash separately. (4) I roast the squash in the oven and scrape it into the soup, adding the tomato paste and coconut milk at the same time. (5) I add small pieces of fresh ginger directly to the soup shortly before serving. The bites of ginger add a wonderful surprise to the soup. It sounds weird, but TRUST ME. I have made this soup this way more than 30 times and often for company. Everyone LOVES it! Don't forget fresh cilantro to garnish!

This soup is so good! I used chicken broth instead of water. The lentil did absorb all the liquid and I ended up putting in about 4 cups of broth. Next time I will cook the lentils separately and then add to the soup. This is a keeper.

This soup was a big hit with my family! I made a couple of small changes. I replaced the water with vegetable broth and doubled the amount. I added the entire can of tomato paste. I left out the fenugreek seeds. I put the soup in the blender after I cooked it and it came out velvety smooth. This one is a keeper! Thanks!

Excellent! Used masala instead of fenugreek, and chicken broth instead of water.

Amazing! Will make again. I used sweet potato instead of squash, I also added a bouillon cube. Very good!

The flavor of this soup increased as I ate it; pretty good. It took a lot longer for the lentils to soften than the recipe said.

Very yummy! I only gave it 4 stars b/c I added some things after tasting. I added cumin and black mustard seeds for seasoning, and frozen spinach. I also added chicken bouillon (I'm obviously not vegan, lol) and would use stock (veggie or chicken) next time. I then mashed the soup with a potato masher to give it a slightly thicker consistency (and to hide evidence of the squash, which my hubby hates, lol). It was a hit!

Did not have the squash but fixed it anyway because I was in a soup mood.Sooo good !!!

Soooo good. The recipe should call fore more water and/or coconut milk, but this is a phenomenal recipe, especially for Lent.

Yummy! I played with the amounts- and I agree with the reviewer who called this recipe versatile. I used more garlic, onion & ginger than the recipe called for- but that's how we like it! And it smelled wonderful while cooking- mmmmm- the curry powder is absolutely necessary.

I love this recipe - it is one of the few on this site that I make repeatedly. I have made it with squash and sweet potatoes, and both turned out great. This most recent time I added about half a bag of frozen leaf spinach and I added extra ginger, and it was great - I will do that again! We are not vegetarian or vegan, but this is a super hearty vegetarian dish to try if you would like to try doing "meatless Monday" or just eating vegetarian once in a while. It is a thick consistency, but I like that. I serve it over brown rice instead of as a soup. It is also fairly flexible - I have messed up and added too much coconut milk once, and once was out of tomato paste and used some jarred marinera sauce instead, and it still turned out delicious.

Great recipe! I used vegetable broth instead of water, and added carrots and fresh tomatoes.

It's delcious!!! We loved it!! I wouldn't call it a soup though it's more of a dal. I followed the recipe and doubled it. yum! can't wait to make it again.

A solid and easy to make recipe ...and very tasty! A good summer soup with a Thai flair. And probably pretty flexible. Defintely use fresh ingredients because I don't think this would be the same with powdered ginger. Next time I'm going to try a few changes... maybe throw in some potatoes to make it a little hardier. I may also try adding some fresh chillies rather than using cayenne powder.

What a great combination of spicy and sweet. I did take another reviewer's advice by adding spinach. I also used vegetable stock instead of water and a whole can of coconut milk. Delicious!

Very good, I halved the amount of cayenne and it was still very spicy. Like other reviewers, I added more liquid, but I found that it did not need to cook that long (I do not like my lentils to turn into mush).

As per the recipe, I found it a bit lacking in spice flavor, so I added another Tbl of curry powder while cooking. Result was very good, though more of a stew than soup. Thoroughly enjoyed the result, though and will be making this again.

Great Tasting Soup! Highly recommended recipe. Will make again and again!

I LOVE this soup. No one else in my family was very crazy about it UNTIL I made it a little thicker and served it over rice. Now they all love it! Excellent Thai flavours. It is one of the foods I crave, late at night...when everyone is asleep! :-)

This was easy to make, healthy and good. Of course my family wouldn't eat it but I enjoyed it! I made it pretty much exactly as written.

This was extremely good! I used the whole can of coconut milk and like everyone else I had to add at least another cup of water.

this is a good, simple, and quick recipe. i didnt have all the spices but added in some thai red curry paste, and it turned out well. i think the ginger is important, but i ended up using dried (probably more than 1 tb). also, i added 2 additional cloves of garlic, a bit more squash, and more like 1/2+ cup of cilantro. i ended up adding an additional cup of broth. as someone has already said, this recipe serves as a great base for all sorts of variations. i think the coconut milk makes it esp. tasty. Also, this recipe is a great size; there are only 2 of us and though we have leftovers, its not a crazy amount to deal with, which is another plus.