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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 3, 2008
Don't mess about, use double quantities, but 1200 ml stock should be enough. I add 2 teaspoons cumin powder while frying the red onions, then use 700 ml of good quality vegetable stock to cook the ingredients & add a small quantity of sea salt near the end of cooking. remove bay leaves before liquidising then adjust seasoning & add more stock to taste. I haven't tried it with garlic but this is superb.
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Reviewer:

funkydoowopper
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 19, 2008
This is the BEST red lentil soup that I have ever made. The orange juice melds all the flavors together perfectly. For optimum flavor replace the 1 tsp of dried thyme with 1 Tbl. FRESH thyme.
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Reviewer:

LeAnn B.
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 16, 2008
Delicious! I substituted vegetable broth and olive oil to make it vegan. Great flavors.
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Reviewer:

Kendra
Photo by Kendra
Cooking Level: Beginning
Home Town: Lynnwood, Washington, USA
Living In: Seattle, Washington, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 15, 2008
This is awesome! The orange juice does not make this a sweet and orangy tasting soup. It is just fabulous. At first, we just used regular lentils, because we didn't know red lentils were something different. This made the soup take forever to cook. The brown lentils are much thicker I suppose. We used red lentils last time and it cooked up just as the recipe said and was much smoother.
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Reviewer:

Math Ninja
Cooking Level: Intermediate
Home Town: Garden City, Kansas, USA
Living In: Manhattan, Kansas, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 20, 2008
Tripple or quadruple the recipe, I prefer to skip on the puree. This soup is tasty and very healty, and it is not hard to make from basic ingredients in a kitchen. I keep red lentils on hand, so this soup will never be far away again. Thank you!!
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Reviewer:

dael
Cooking Level: Intermediate
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 8, 2008
this dish was delicious! i added all the liquid as well and just used an emersion blender. i also added a clove of garlic with the onion.
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frostbittenfairy
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 26, 2008
This is awsesome! I used Better than Boulin to make my chicken stock. I used a little more than half a Tablespoon for six cups of water (the given ratio is too salty for me). Increasing the water amount did not make this recipe too liquidy either. Yum yum yum!
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Reviewer:

LCANN
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 17, 2008
Easy, healthy, inexpensive, tasty. I made it with "regular" (green) lentils and it was still good, although the color was less appetizing. Makes a small portion--perhaps 2-3 cups.
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MOIREBRI
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Cooking Level: Expert
Living In: Blue Springs, Missouri, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 17, 2007
Wow, what a delicious and unusual soup! I didn't change this recipe at all, but next time will make more of it :)
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Reviewer:

Sarah R-G
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 26, 2007
I really liked this recipe. Easy and tastes as if it were harder to make! My family enjoyed this soup even though two of them are not red lentil fans. I used less celery and it still turned out fine.
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Reviewer:

cloudfall1
Home Town: Toronto, Ontario, Canada
Living In: Portland, Oregon, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 25, 2007
My Husband and I just loved this soup! One of the best I ever ate, with a wonderful fine flavor! I followed the recipe exactly as written but did add some diced cooked chicken to it. I served it with fresh backed Corn Bread - absolutely Yummy!
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Reviewer:

Judy K.
Photo by Judy K.
Cooking Level: Intermediate
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 11, 2007
I really enjoyed this soup. I followed the recipe, except for the celery since I don't care for it. It has a pleasant and unique taste.
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Reviewer:

BLINKNOODLE
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 8, 2007
Amazing soup. Seems gourmet, but its so simple to make. Guests loved it, as did kids. I added garlic, and sautéed it with the onion as others suggested.
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Reviewer:

aj
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 30, 2007
I really liked this recipe, it was unusual and lovely. I skipped the celery and used vegetarian chicken stock.
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Reviewer:

howlinghervor
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 6, 2007
This soup has a very nice flavor. I used orange-peach-mango blend for the orange juice.
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Reviewer:

PepperPopper
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 18, 2007
Very good soup. I cooked all the broth with the lentils, instead of adding some at the end. I also only blended halh the soup, so there were chunks in the soup. Nice refreshing flavor. Great the way it was, I also added some cream to my bowl of soup and it was good too.
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Reviewer:

SHEWETT
Photo by SHEWETT
Cooking Level: Intermediate
Home Town: Susanville, California, USA
Living In: Durham, North Carolina, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 13, 2007
wonderful and so easy! Made it for a potluck and everyone loved it. I will definitely make it again.
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ROBINSEID
Photo by ROBINSEID
Cooking Level: Expert
Living In: Boulder, Colorado, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.