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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.

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Debbie R. September 17, 2013

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.

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Pesto lover August 24, 2012

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!

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bgardner11 January 21, 2015

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!

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LifeIsGood January 26, 2014

Yummy savory flavor. I didn't use the carrot and added a bit more lentils. Super cozy soup!

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sofie-a-toast February 13, 2013

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.

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PaulaG August 28, 2012

this is a pretty soup i added some leftover canned tomatoes as well it tastes great . zaar world tour 8

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Dienia B. August 24, 2012
Indian-Style Red Lentil Soup