This lentil soup is a little different than the average lentil soup. It's seasoned with lemon juice and fresh coriander leaves, just before serving. It's delicious and very hearty. The perfect soup for the winter months.
This recipe is awesome! Such great flavor! Only complaint is that it only made around 3 sevings. Next time I will double the recipe as I like to have extra and freeze individual portions. - 13 Dec 2009 (Review from Allrecipes US | Canada)
Very good recipe. I made it twice. The second time I doubled the lemon and added 2 cloves of raw minced garlic to the soup right before I pureed it. The garlic and extra lemon give it a nice kick! Also, I like putting a little sour cream on top of each bowl of soup, instead of olive oil. - 16 Jan 2011 (Review from Allrecipes US | Canada)
This recipe was wonderful! I made some changes to the original recipe, varying only slightly. I substituted shredded butternut squash in place of the carrot, and I curried my lentils before adding them with the broth. The curried flavor really carried over well through out the simmering, and the texture was really nice when I used an immersion blender on the whole soup to get everything blended very fine. Overall, I prefer to blend everything rather than leave parts of it chunky. Thank you for the recipe! - 09 Jan 2009 (Review from Allrecipes US | Canada)