I made this soup for the 2012 Best of tag game and I'm so glad I did. It is definitely the best lentil soup I've made. The mixture of spices really sets it apart. Love, love, love it! It's jumping right into my 2012 Best of book...thanks for sharing Annacia!
This is definitely restaurant quality! I loved this soup so much it just might be the best soup I've ever made. In fact, I'm planning on making this about 5 more time for everyone I know and loved. Thank you! I made pretty much exactly according to the recipe except added a bit more garlic and served with extra lemon slices on the side. Wonderful served with grilled pita bread for dipping.
I have made my share of different lentil soups, but this is definitely up at the top of them all. Just loved the flavours, do not skimp on the spices, they really make the soup.
This recipe is going into my best of the best file for 2013! Absolutely delicious. I crave it right now as I'm thinking about it. I don't think I would ever had made this recipe if it hadn't been promoted as one of the best recipes of 2012 by a few chefs here. I am so glad I tagged and made this soup. The flavors are outstanding!!!! I love the velvet-like texture of the soup after blending, too. I would not change a thing. Notes: I opted to use vegetable stock and then added only a small amt of water after cooking for a while, I used freshly cut tomatoes and didn't use the fresh cilantro at the end (although, that would be wonderful). Thank you so much for posting this gem!
The more I ate, the more I liked it. I used fresh ginger instead of the dried, and briefly cooked the spices with the onions to "bloom" them, before adding the lentils and liquid. I don't bother to chop veggies very fine when I know I will be blending them. A squeeze of lemon juice at the end also brightened the flavor. I made the whole recipe and it was just the right amount for the two of us.