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Bought red lentils in error and since I don't waste food I set out to find a recipe for them. This soup is amazing! Will make again and again! Thanks for sharing.
Absolutely terrific and simple to make!
I'll probably use a bit less salt next time as it's so full of flavour anwyay.
Really good recipe, thanks for sharing.
This is an excellent tasting soup and requires very little effort. I reduced the cumin for personal tastes and did not add the olive oil at serving time. Thanks for the recipe.
Fantastic! The batch didn't last, it was all enjoyed within minutes. Such a simple recipe, don't be fooled, it's very tasty. As the others did I threw the onion & spices in a little oil and sauteed before adding everything else in. We're big lentil fans here, and my children really enjoyed this soup. It definitely makes just enough for 3 people, or two hearty portions. The only ingredient change I made was that I added a few cloves of minced garlic in. Thanks 80's! Made for Veg*n swap Apr10.
This is really good. I used Dark Vegetable Stock, sea salt and took Katzen's idea and sautÃ©ed the onions with their spices because I think it does something for the flavor as well. We added additional freshly squeezed lemon onto our individual portions. I would make this more than once again.
This soup is double wonderful - it's so delicious, and so easy... and I should also say, so nutritious! I have to fess up to a couple of changes, though... over the holidays, my veggie drawer had accumulated some extra veggies, so I did add three carrots, three celery stalks, and a red pepper. Rather than take the simple route of putting it all in the pot, I added a tsp of safflower oil to the pot, and sauteed the onions, carrots, celery, red pepper, and spices for around 5-7 minutes until the onions were soft. I love sauteeing the spices with the veg, as I find (and maybe I'm wrong), that the flavours and scents release better. I absolutely loved the spices, they added a warm richness to such a simple soup. I used Basic Light Vegetable Stock for the stock, which is my go-to stock recipe. I also used my stick blender to puree the soup. I didn't need to add any water the consistency was perfect. Thanks so much, the80'srule - this is SO EASY and SO GOOD! I'm sure to make this again, and again. Made for Veggie Swap 17, for our VIP chef.