Nepalese Red Lentil Soup

We loved the spice combination. I used mostly red lentils, with a few french lentils, and omitted the cilantro (which I don't care for). To my surprise the soup turned quite green in the refrigerator.

This was disappointing in the flavor and texture areas. Maybe my problem is we're more comfortable with straight up dals and expected this to be along those lines. It was very liquidy and needed more spice. I ended up adding another 1 c of lentils before putting it away as leftovers. I probably won't try this again because there are better recipes on this site.

I've made this soup MANY times since finding it in Cooking Light, 2006! Looking up the recipe today I read the reviews and felt compelled to add my two cents. It's a hit every time I serve it! Creamy texture, beautiful golden color, fast and easy. I use whatever onions I have around (usually sweet or yellow), and always all red lentils. Fresh ginger, or at least ginger juice, (never dried/ground) is a must. I throw in the rest of the chopped jalapeno pepper (more than a TBSP). I still don't have Five Spice Blend so I must not need it. Garam Masala, Cardamom, or Cumin work well. Enjoy!!