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5 Stars for great!! It is interesting, and has a little "kick" to it. WIll make again and again!! Thanks for posting!

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Healthy Debbie September 01, 2008

Great soup that made good use of some Thanksgiving leftovers. I did add a fresh chopped chile to give it extra kick and thought some cream at the end was needed as a finishing touch. The mustard particularly surprised me in this recipe. I didn't think it would work but it added a nice depth of flavour.

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Sackville November 25, 2006

This was a very good soup. I didn't have turmeric on hand so I replaced it with curry. I used a hearty whole grain mustard that added a nice extra flavor to the recipe I wasn't expecting. I had some mini butternut squash hanging around, so I hollowed them out and rubbed them with a bit of olive oil. I popped them in the oven for about 25/30 minutes and served your Pumpkin & Lentil soup in them for an extra special presentation. Will post photos of this recipe as soon as I am able. Thanks again for posting this recipe!

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- Carla - January 20, 2005
Spicy Pumpkin & Lentil Soup! (Vegetarian Too!)