5 Reviews

This was really, really good. I added 1 finely chopped celery stalk, 1/2 tsp. of salt, 1 large garlic clove and 1 tsp. of vegetable bullion. I also grated the carrot instead of chopping it, personal preference. I skipped the lemon. I thought the amount of cumin would be a bit strong, but I was wrong, it was just right. I served it over cooked oats--I know that sounds bizarre but it was delicious! I think this is a recipe that is flexible with additions of vegetables, grains or spices. Barley, new potatoes or coriander and garam masala come to mind.

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navybluespot January 29, 2012

What a terrific soup this recipe makes. It was quick and easy to prepare with very tasty results. Made as written but omitted the cumin. (I have a problem digesting it). The soup was perfection, I used a thai red curry paste. It left a soft lingering glow of flavor. We really enjoyed the textures and all the flavors in this dish. Thank you for sharing this recipe, that I will be using often in the years to come. Made for Spring Pac 2014.

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Baby Kato April 23, 2014

This is an excellent recipe, and I can see why it's been given 5 stars. I followed it to a tee until all of the ingredients were added, and then upon tasting it I found it quite bland. And that was even after I had added 1 tsp of garam masala and 1 tsp of coriander. So I proceeded to almost double the curry and cumin, and added an extra tsp of garam masala, and a few generous squirts of srirachi hot sauce. Finally I added about a cup and a half to two cups of cooked quinoa at the end. The final result was amazing!!! If you like your food very mild, stick to the recipe. If you like it with a little more kick, try mixing it up a little. The great thing about this recipe, as noted by other reviewers, is that it is exceptionally easy to tinker with and achieve your own flavor profile. Thanks for the recipe Marly!!

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Glaber May 21, 2012

fresh cilantro really makes this recipe good. i also added a can of tomato. came out great

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Notorious L.I.Z. August 21, 2011

This is so good, I could cry. I didn't have red lentils, so I used your average brown variety and it is still AMAZING. I also cooked the lentils for 30 minutes rather than 45 because I them to be soft, but not so much that they smush and fall apart. It was also not overly spicy, which I appreciate because I have a low heat tolerance. Definitely will be a repeat recipe for me.

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superblondieno2 March 24, 2011
Curried Red Lentil Soup With Lemon