About this recipe: This delightfully spicy, hearty soup is thick, delicious and nutritious, especially in winter! Makes a perfect vegan meal.
Upon sampling this soup, my morrocan husband stated, "something is in there that doesn't belong in there." When i rattled off the list of spices he said the Garam Marsala didn't belong, although he stated it was good. For an authentic morrocan taste, substitute "Rus Al Hanoot" for the Garam Marsala. GM is a blend of indian spices, while Rus Al Hanoot is a blend of morrocan spices. - 21 Jul 2008
Something else. Pretty good...nice & spicy. It made a good meal with some rice. I cooked it in a slow cooker which made it a lot easier...I didn't have to worry about stirring it on the hob. Also, I used chicken stock and water instead of just water. - 21 Jul 2008
Something else. This is good, and so easy. I did it in the slow cooker, and didn't saute anything beforehand, just threw it all in (no oil). Sadly, I forgot to buy fresh root ginger so I just used dried. I had brown lentils, so I used those instead, but am interested in trying the red. Cooked for about 12 hours on low, and it was perfect. Thick and yummy. I only used a sprinkle of cayenne. Served with warm wholemeal pittas - 21 Jul 2008