Prepare yourself... this soup is amazing. I also add carrots and tomato (both diced) to up the veggie content. Carrots go in with the potatoes and tomatoes go in at the very end (I throw them in about 5 min before serving... Plus I save a bit of fresh cilantro to throw in at the very end as well so it is green and fresh).
I sauted the onions for a long time until they are pretty much carmelized, and I do not use as much lemon juice as the recipe calls for, but I love this soup! I can't think of anything so healthy that tastes so good! I am a beginner, and this is my favorite. Thank you!!
I really enjoyed this soup. You must really love cilantro to like this! I loved the mix of flavors with the lentils, spincah, and potatoes. Lots of garlic, lots of cilantro. Thanks Miss Annie!
Terrific! I modified a little based on what I had, the kids' tastes, and needing dinner done in 40 minutes or less, as follows (for 6 serving recipe): 2 tsp dried, crushed cilantro leaves (instead of fresh) 2 scrubbed diced carrots & 2 stalks celery diced (instead of spinach - next time I'll do the spinach, though!) cooking mods: > no pureeing cilantro > add cilantro, cinnamon, and lentils to the saute pan as onions become translucent, keep sauteing for a minute or two (until aromatic) > add water and veggies and cook approximately 20-30 minutes, until lentils are tender. Add water as needed while it cooks.
We have a Lebanese restaurant in town and we love their lentil soup. I looked for a recipe and found this. I think this soup may be better than what we get at the restaurant. The layers of flavor in this soup are fabulous. I did make a couple of additions. I added salt and pepper to the onions while they were cooking. I added a bit of lemon zest to the cilantro paste (I hate to waste good lemon zest) and I also added carrots along with the potatoes. I also used a combination of chicken stock and water for cooking the lentils and added a bay leaf. I can't believe how filling this soup is. It is delicious and the leftovers will be even better tomorrow night. Can't wait!
I thought that this was awesome. I was told that if I didn't use the cinnamon then other folks would like it and that's more my own personal reminder.
Perfect soup, Am I in heaven? This is one of the top 3 soups I've ever made. I wonder if you need to be a cilantro lover...and if you are - you can't pass this one up! I added carrots and didn't have a lemon on hand. I added a little rice wine vinegar to compensate. Will definitely buy a lemon for this soup next time. Thanks so much for this recipe!
A really good soup and very close to what I had growing up in a middle eastern home. The cinnamon does give it that exotic taste. Added shredded carrots and celery, bay leaves, and used 8 cups chicken stock and 4 cups of water. 1 large potato. Cilantro a little strong. Might use parsley next time, instead. Basically the paste is a pistou, I think? And a wonderful idea to use in these types of hearty soups.
Still have a huge pot in the fridge and I'm going to break it down into smaller portions and freeze.
May add a broiled italian sausage for me later on, but definitely something to have on hand when a vegetarian night is in order. Thank you, Miss Annie - this is truly comforting.
This was a very good soup. The cinnamon really adds depth of flavor. Thank you for posting.
Just couldnt get this one to taste right, it was missing 'substance'; tried adding 3 chx bullion cubes, doubled cilantro, added black pepper, and lots more salt... maybe a bit of diced tomato would do the trick? Sorry.