By elastigirl on November 11, 2007
Photo by scancan
Photo by scancan
"This is an adaptation of a recipe originally published in "I Like Food, Food Tastes Good: In the Kitchen with Your Favorite Bands". It's a delicious curried lentil and cauliflower soup that's filling and incredibly nutritious, and it keeps beautifully for days! You can even make it ahead and freeze it. WARNING: IF YOU FOLLOW THIS RECIPE TO THE LETTER, IT IS EXTREMELY SPICY! PLEASE PLAN ACCORDINGLY!"
Serving Size: 1 (536 g)
Servings Per Recipe: 8
"This soup was all heat, which I love, but no FLAVOR. I followed the recipe exactly and was very disappointed. I had to doctor it up so that it will be eaten and not thrown out. I added bay leaf, ginger, garam masala, some beef bouillon and reheated. I also added fresh sauteed cilantro and spinach. Much better!"
"We really liked this soup. Made as directed with just a tad more spice than directed. Very good, and freezes really well. I used a stick blender and pulsed it several times to vary the texture a little. Thanks for sharing!"
"Loved the recipe. I added 2 onions, 2T. Crushed red pepper flakes, 4 carrots and a half a peeled, chopped yam. I also used beef broth instead of vegitable broth. Husband like it...surprise. Thanks, Harlan"
"This was an incredibly beautiful soup to look at but could have been so much better. There is so much curry in this that it overwhelms the taste of anything else ( I used the hot pepper according to my taste so that was not interfering with the taste in any way) so that all you taste is curry. I would have enjoyed this more with alot less curry so that I would actually be able to taste the vegetables, the cumin, etc. I'm sure this would be wonderful with the spice adjustments as suggested."
"I'm giving this 5 stars even though there was too much heat for us to taste all the other flavors. We like spice, and it wasn't too spicy, just a bit overpowering. The leftovers were even tastier, and with a slight heat adjustment this will be just terrific for a cool fall or winter night. I'll be dialing it down from 1.5 teaspoons of cayenne to 1 or less. Thanks, elastigirl!"
"Delicious! I had some friends over for dinner, a mix of vegans and carnivores, and they all loved it! I was looking forward to enough leftovers to freeze, but there wasn't enough left. I did make a few modifications, based on some reviews. I cut the spices down to 1 teaspoonn instead of 2....and there was still plenty of heat. I did have to add a little extra salt at the end to bring out the flavors. I also reserved some soup and added sausage, for the meat eaters."
"Awesome! I used beef and chicken stock instead of veggie and it didn't last long in my house. I'll have to double it if I'm going to freeze any. Big hit!"
"Made as written, but only used one teaspoon cayenne. Purred about half in food processor and also added a bit if ham. Delicious!"
"Good; very spicy as warned. I really like spice, so used the full amount, but will cut back a little next time. I was afraid leftovers would be hotter, but had actually mellowed a little bit. Made as is except only used a tsp or so of olive oil which worked out fine. I made a half recipe and stuck quite a bit of it in the freezer as something quick to pull out to bring for lunches (especially good for Friday lenten meal). Thanks for posting. I did not think the curry was overwhelming; I thought it blended very nicely. Edited to add: It freezes nicely. The spiciness actually lessened a little with freezing."
"I have this cookbook, and this is by far my favorite recipe! It's sooo good!!! I put half the red pepper b/c I'm a wimp. Still wonderful!"
"Made this pretty much as written (omitted the cayenne). Didn't say what kind of lentils so I used red. Nice amount of heat but i like spicy. Tasted great the second day too. Made a lot, froze some."
"We loved this soup!! I added extra curry powder, and left out the crushed red pepper flakes. Great, thanks."
"We made this with red lentils. This soup is excellent. We will make it again and again."
"So good! I used 1 tablespoon oil to saute the onions. Lentils are quick cooking so I made it stove top. Added thyme and a bay leaf. Lots of black pepper. Thanks."
"Really Good, makes alot, but the spicy pretty much cooked out in the crock, had to add extra red pepper."
"I followed this recipe to the letter and really didn't think that it was as spicy as advertised. Perhaps I am just used to spicy food. All in all, I recommend it. It's a good easy recipe :)"