By Sharon123 on September 29, 2011
"The roasted garlic adds a richness to the smoky heat of the chipotle peppers in this hearty(and yummy!) soup. It improves as the flavors delvelop, so go ahead and make it a day or two ahead! Adapted from Fields of Greens cookbook."
Serving Size: 1 (2402 g)
Servings Per Recipe: 1
"Not sure how I stumbled on this recipe, but the name alone made it worth a try. I did, naturally, make some changes, but they were minor. I had no fresh herbs of any kinds, so I used dried. I only had a green bell pepper, which worked fine. And I omitted the cilantro because I just get tired of the cilantro overload in so many recipes. This was still a little more labor intensive than a lot of soup recipes, but it was worth it. The recipe itself was very well written, which is always a plus. It comes out quite thick, as a lot of lentil soup recipes do. Overall, the taste was lovely and hearty, especially for a vegan soup. Beautiful, Sharon!"
"Quite possibly the best lentil soup I've ever had. The consistency was so nice - not brothy like most but not TOO thick. The tomato added a nice thickness without it being too tomatoey. kwim? The only mistake I made (& it was a doozy) was that I doubled it. I decided to do this after I roasted my garlic & there wasn't time enough to roast more. The roasted garlic & chipotle added a fabulous flavor. The double batch needed more garlic. ;) I skipped the cilantro because i hate the stuff & only had dried herbs. Still the best around & the whole family was happy!"