45 Reviews

This was delicious! We had company over and served this soup with a simple salad and some potato latkes. Was a very balanced, filling soup.

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brianak December 18, 2009

I LOVE LOVE LOVE this soup! I made the soup to take to my in-laws house for a football game and everyone raved about it! Each person had at least 3 bowls. (Good thing I doubled the recipe!) I served it with an onion / cheese foccacia bread I found here on Zaar also. The only thing I changed was to use 16 garlic cloves for the double batch (because we LOVE garlic). Thank you so much for sharing rSarahl!!!

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Ta2LvrGrl September 09, 2008

Delicious. I love the way the potato just dissolves to make a thick, creamy broth. I learned a few things. First, if using coriander seeds, make sure they are well ground. Second, making a paste from the garlic and ginger is well worth the effort. Third, the soup tastes like it's missing something until you add the red curry paste. That is the finishing touch that brings it all together.

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Crisci December 26, 2015

I made this for Thanksgiving and it was a complete hit! I followed it right down except for adding some lemon juice in at the end. Thanks!

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sofie-a-toast November 25, 2012

Nice rich flavor! I used light coconut milk and it was still fabulous. Perfectly seasoned and a beautiful texture. Hubby loved it,too!

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gingersnap October 18, 2012

This was delicious. I was skeptical because of the pumpkin it is turned out great. I used lite coconut milk to cut down on calories and used 6 oz of lentils to thicken it up. I packaged up six servings over rice, but I only got to eat it once because my non-vegetarian husband insisted on taking it every day last week. I will definitely make this again. Thanks!

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bebefisher July 01, 2012

A coworker showed me this recipe & it looked so good I tried it right away. It is AWESOME! From the other comments I've read on here, this is one of those recipes you can tweak a million different ways & it still comes out great.

I like a lot of zing in what I make, so I went for the full 2 tsp of cumin & used a whole 4oz tin of thai red curry. Fantastic! I also used chicken stock because it was all I had.

I will pass this along to anyone who loves big flavors - its one of the best I've ever come across!

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mxp5769 March 16, 2012

This dish was really delicious; although, my stew did not thicken up as much as the recipe stated. I think if I make it again as a soup/stew, I will add more sweet potatoes and lentils. We actually ended up serving this dish over rice and we loved it. Served it with a salad - no bread since the rice and potatoes were enough carbs already. The only other change I made was to add salt and a little more cumin. Will definitely make this dish again. Thanks for the post!

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DailyInspiration March 07, 2012

This was a fantastic dish. I omitted the chili paste as I have young children, it was eaten up by all. I actually made it in my pressure cooker as I was pressed for time and it turned out great. Going to keep this one in the files for sure. Thanks.

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Mntmomma February 28, 2012

So creamy and thick, this is delicious. We chopped up the potato and doubled the thai curry paste but otherwise followed the recipe exactly. It's very forgiving. Next time I think I'm going to add a hint of red pepper to increase the spice a bit. My 15 month old loved it! (He likes savory foods!)

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DomDem January 01, 2012
Jamaican Lentil Stew With Coconut