This is delicious soup. I especially loved the saffron addition. It made a perfect filling, but not so heavy, dinner along with some Marrakech Tagine Bread. I glad that I made the entire recipe even though there were just two for dinner. Looking forward to the leftovers :D
This was my first saffron experiment. I never knew it tasted so good! My 4 year old ate an entire bowl, dipping his bread into it and exclaiming "Mommy this is scrumptious!" So that is a 5 star in my book!
A very good lentil soup recipe; great for our cold country winter nights. Served with crusty bread and Mirj's sweet potato pancakes, it was a winner dinner! Thank you!
This was my first venture using saffron and it was well worth seeking out this distinctive spice. It imparts a lovely smoky, slight sweet, slightly spicy flavor to the otherwise ordinary lentil and turnip. I don't even care for turnips and thought about swapping them out, but glad I kept them. This soup is a keeper.
Mmmm, Sue! This was delicious! It is a beautiful dish with eye-popping colors. I followed the recipe exactly with a few minor exceptions- I omitted the garlic (the head I had went bad for some reason) and parsley (didn't have any) and used beef broth, as suggested. Abosolutely delicious. I also used split red lentils just because that was all the store had, which I think, made the texture a bit grainier, but it was still excellent. Healthy, delicious and lovely- I'm sure this would be well-accepted at any dinner party. I served with BeachGirl's Sweet & Spicy Sweet Potatoes (#54442), which went very well together and a side salad. I've still got about 6 cups left in the fridge, and am really looking forward to leftovers!