I used regular lentils in this, added 1/2 cup onion, and only used 2 lemons. I was all set to make traditional lentil soup when I came across this recipe - I thought it was a good Spring dish, lighter and tangier than regular lentil soup. (of course, spring in Buffalo, NY is a lot like winter!) I love garlic and lemon, and enjoyed this soup. My boyfriend thought it was a little too lemony, however. Served with some crusty bread, it was a healthy, filling meal. Thanks!