- Most Helpful
- Highest Rating
What an exquisite soup! Fantastic, full flavor. It would also be good during a time of illness; the spicing seems just right for it. I used a full 1 cup of lentils to avoid any complaints that it was "too thin". The lentils pretty much dissolved into the soup. I forgot the carrot, but the soup didn't seem to lack for anything anyway. One of the best soups I've ever had.
The curry powder, ginger and coconut milk made this soup a wonderful change from the regular red lentil soup I make all the time. It was even better the next day. I will definitely make this again. Thanks for sharing the recipe.
I made this soup last night and used a dairy free butter to cook the veggies. So the soup is GF and dairy free. What a delicious aroma while cooking! I couldn't wait to try it. I LOVED it! This is going to be one of my favorite soups to make! I ended up eating 3 servings as I couldn't get enough of the flavor. YUM! I also added some basmati rice to it to make it more substantial. That was a great addition. With or without rice..it's a winner! THANK YOU!
Absolutely delicious soup! I'm tucking this into my best-of-the-best file. The flavor is layered and wonderful. The subtle flavors of ginger, coconut milk and curry are amazing. I used a light coconut milk with great results. Thank you!
Yummy savory flavor. I didn't use the carrot and added a bit more lentils. Super cozy soup!
A quick and delicious soup to make. I did cut the chicken stock back to 4 cups and that was plenty. Served with poppadums. Made for ZWT 8.
this is a pretty soup i added some leftover canned tomatoes as well it tastes great . zaar world tour 8