Yum! Yum! Yum! Thank you for posting this recipe. It made a pot of phenomenal soup. To be honest, I had to change a couple of things because, although it would have been perfectly within the "heat boundary" for my husband, it was way too spicy for me. Before I blended half, I added 2 more cups of vegetable broth and 1 heaping tablespoon of almond butter. This brought the heat down a little and I could eat it. I don't know if the almond butter added to or took away from the flavor, but it was great! I will be making this soup again and again and again. Tell me, does it freeze well? I'd like to make a double batch and freeze it if it does.
Followed the recipe to the t my first go round. The soup on its own is very good, but one note. The second time I made it, some ginger powder was added along with a teaspoon of veggie bouillon. It made all the difference in the world! The ginger gave it a tantalizing little zing and it went from “pretty good” to “lick the pot good”. Definitely will make this again in the future, as it’s a good base.
I've been making this soup for a couple of years and it is incredible. Somehow this recipe tastes like more than the sum of its parts. It is so flavorful and rich, like no lentil soup I've had before. Easy to tinker with too - most recently I added two diced potatoes and only used half a can of coconut milk. It's also delicious to throw in some kale or other greens at the end
The recipe says to only puree half.
This was excellent. I pretty much followed the recipe except added more spices as others reviewers commented: 1 tsp coriander, 1/2 tsp ground ginger, 1/2 tsp ground red pepper. I also used two boxes of 32 ounce low sodium vegetable broth. Next time, I might add 1/2 cup more lentils (I used red lentils) and maybe turmeric.
The flavor is delicious, but I wish I had followed my gut and not pureed it, I really liked it better with the lentils and bits of vegetables. It is still good, but the next time I make it I might try pureeing only half the soup and leaving the rest alone then mixing them together.
I make this quite often and change up some of the spices to make it hotter and add some additional flavour with ginger. I ALWAYS make cilantro dumplings with it as well. Very comforting and delicious.
This is a very good recipe. I did what others suggested and added 1 tsp. of each: coriander, chili powder and ground ginger. It added depth and tastiness to the recipe. I highly recommend using low sodium vegetable broth. Otherwise it becomes too salty after storing in the fridge overnight and reheat the next day.
Great recipe for its ease, short list of ingredients, and wonderful flavor. I also added some coriander. I made a lighter version with half the coconut milk.
Good recipe. Added coriander like rater above suggested, which did help since initial result was a little bland. Next time will add more carrots for more flavor and broth since soup was little thick for my taste.
Great soup! Easy to do. We added some extra spices for more flavor (Added hot chili oil 1-2 tsp. 1 tsp coriander and 1/2 tsp ginger). Also 1 cup chopped kale for color and more nutrition.
Made this for family weekend light dinner. Universal approval, even by the toddlers. Only some of the uncles needed more food afterward.
This soup is awesome! I added two cans of chickpeas after I added the coconut milk. Other than that I followed the recipe exactly. I will definitely make this soup again.