This soup recipe is based on chicken stock, carrot, onion, some spices and a splash of lemon. For a fancy presentation drizzle with olive oil and sprinkle with chilli.
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 USA and 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 USA and 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 USA and Canada)