32 Reviews

This is EXCELLENT. It's on my stove right now, keeping until dinner. I've already eaten a bowl because I couldn't wait! The texture of this is nice and smooth--a bit of grain depending on how finely you process the ingredients once they've cooked. Because I can never make a recipe as is, I added about four cloves of garlic and also a few red pepper flakes (probably a teaspoon.) I also used chicken stock to replace about half of the water, although I realize that changes the vegetarian part of this recipe. THANKS for posting!

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spatchcock May 24, 2003

Yummy! I did alter a bit though. Instead of the spices recommemded, I used about a tablespoon of Garam Masala, half tablespoon of fresh grated ginger, and 2 teaspoons of ground cumin and salt to taste. Lovely flavors that are warm and satisfying!

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jedi master in training December 18, 2003

Very hearty, filling soup. Easy to make, too. I added a few cloves of garlic, and used vegetable broth for part of the liquid. Only downside is the appearance: brown puree is not the most attractive thing. Oh well, at least it tastes good!

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cpenner November 14, 2003

My wife is vegetarian and I am a meat eater, but this was great for both of us. I used half vegetable stock and half water for more flavor. Very hearty and easy to make. Will definately make again on a cold winter day.

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Mick13 October 21, 2003

This soup is very heart and filling! I think it's simple, yet delicious! Very nice and it pleased my mom immensely, so I'm just thrilled right now! I omitted the cayenne pepper and used a whole lot more of thyme leaves, I would say about 1-2 tsps. more than stated in the recipe. I made this using red lentils(masoor dal). Since I don't really like to put the soup through a blender, I served it after it had boiled nicely and the lentils were tender. Thank you so much, Auntie Sara! Loved this one way too much! A special THANK YOU to Uncle Miller as well for sending me a bottle of dried thyme leaves from which I used some in this soup! I loved them!THANK YOU!

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Charishma_Ramchandani July 02, 2003

Wonderfully hearty soup as the first snow of the season falls outside! I used Italian seasoning instead of thyme and did not use a bay leaf (apparently I have run out) or the cayenne. I used a hand-held immersion blender to blend it some so it was not as pureed as if I had used a food processor, but it fit our needs nicely. I also used slightly less of the celery and more carrots, and I used 3 cans of chicken broth and 1 can of water. I accidentally left it boiling for too long and a lot of liquid boiled off, so I added another can of chicken broth. I let it simmer while other things cooked so it actually simmer for over an hour. With some hearty bread this was a really nice dinner.

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ladypit December 09, 2003

Like Charisma, I did not blend the soup. The result is a very nice, hearty, subtle soup with an interesting structure. This soup is best if left overnight and re-heated the next day. A tip for people who like their vegetables slightly crunchier but don't want to wait: use tinned lentils (ca. 2 lbs). Put all ingredients in a pot, bring it to a boil and immediately switch off the heat. Allow the soup to cool (without a lid to prevent the soup from turning sour) and keep it refrigerated. Next day, just reheat it and the vegetables and lentils will have just the right consistency.

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Is This Really Necessary October 05, 2003

This was really good but needed more liquid to be a soup. My DH isn't a fan of soup so I left it that was and we loved it!

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cartoonbabe February 03, 2014

This soup recipe is a good start. To keep it vegan I added one envelop of onion soup mix, 1/4 tsp each of cumin, coriander and turmeric and then 4 big cloves of garlic. It turned out GREAT! love this and will be making it again!

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tinaajj June 06, 2013

As healthy as lentils are, and as health conscious as I am, I really wish I enjoyed eating them. I do eat them, but I can't say that I enjoy it. So, needless to say, I was hesitant with this recipe and wondered if there was a chance this recipe would make a lentil lover out of me. I made exactly as directed, with the addition of 1 cup of chopped zucchini and extra cayenne pepper. I cooked it for about 45 minutes, and then used an immersion blender to puree. I tasted it and felt so-so about it, but after another sprinkle of sea salt and further pureeing... voila! Delicious soup, and I've had 2 bowls of it already! Thanks for making me like lentils!

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Dans La Lune April 12, 2013
Plain Lentil Soup (Vegan...and low fat too!)