This is a wonderful soup that I serve garnished with lemon wedges. Sometimes I add cooked chicken breast or cubed sweet potatoes for texture.
Very good. I am a Palestinian and we cook this all the time. I double the Cumin. and get rid of the cayenne pepper and use regular pepper. Also no need to puree, if you leave the soup on low heat for 15 to 20 minutes the lintels will dissolve completely. I add the onions last because I like the crunch. - 30 Dec 2008 (Review from Allrecipes USA and Canada)
This soup is delicious. I did alter it a little. If you saute onions, garlic, celery and carrots and add them at the end, it makes it that much better. Then I let it simmer a while longer until the vegetables were soft. Loved it. - 12 Feb 2008 (Review from Allrecipes USA and Canada)
I really like this recipe..and after I "Owned" it, I liked it evern more!! First of all, not everyone can deal with spicy..no worries about eliminating the Cayenne Pepper, lemon pepper is so much better! I also absolutely love the texture of the lentils in this soup, so blending them and ommitting the reason this soup is so good feels wrong, I instead sauteed the onions with carrots and garlice, and pureed them and added them to the soup. I also browned some chicken breast bits and threw them in as well. Doubled the cumin and omitted the cilantro. Great recipe!!! - 18 May 2008 (Review from Allrecipes USA and Canada)