I love N. African lentil soups and this was no exception! The flavours are awesome and it is such a healthy meal. I omitted the spinach - personal preference - added a bit more onions, carrot and green onions. I did not have fresh parsley - so instead doubled the fresh cilantro. I cut way back on the oil and did not add the noodles.I also gave it a quick whirl with an emersion blender for a smoother soup.
I made this as a soup for the Inn I cook at and it was very well received, all the staff demanded it for lunch!! (Customers loved it too), thank you for posting this recipe will be made again. Made for ZWT6 challenge.
Really, really good soup! I made it exactly as written. Please do yourself a favor and do NOT leave out the yogurt. It add a final layer of flavor that makes the soup. Made for ZWT 6.
I served this soup for lunch to dear friends and we all LOVED it! Seconds were served, and copies of the recipe demanded...a huge success. I used vegetable broth instead of chicken broth, and did not include the pasta...the soup was quite thick without it. I just cooked the spinach long enough to wilt it, and served the yogurt as an optional ingredient.
Great, Great and Great. Every Monday is Big Pot of Soup day in this house. I have two shelves in my freezer dedicated to soup for lunches when I work. Left out parsley, cilantro, egg noodles and yogurt. Exchanged the tomato for 1 cup of canned diced. Who would have thought all those spices together in the soup pot! Long list of ingredients but worth every bite. Thinking that maybe a small squeeze of lime would really round out all the flavors. I also gave the final result a quick whirl with the emersion blender. Great soup!
This soup was absolutely wonderful -- the spices were perfect. Made as directed except that I threw in a potato that was getting lonely along with the pasta (I used Mexican/Spanish vermicelli because it is so tiny and already broken up in pieces). I also used baby spinach. Will definitely make this soup again.
Good flavour just felt the texture is off somewhat with the veggies cut as stated. I would say cut them small and I would not add as much noddles another time, I used rice flour vermicelli, to be gluten free (Found in the Asian section) I used frozen spinach, an unrefined extra virgin olive oil, homemade chicken stock along with some water & tomato juice from the canned plumb tomatoes I used in place of fresh, followed the rest and served with a good plain yogurt which I first whisked out any lumps. I do recommend the yogurt topping like some other reviewers. Made for Everyday Is A Holiday December 2010.