Comments on: Middle Eastern Red Lentil Soup

By: jem2

jem2 — Mon, 25 May 2015 21:58:48 +0000

When I make my red lentil dishes in the slow cooker, I cook them for about 7-8 hours on low.

By: Amanda

Amanda — Mon, 25 May 2015 01:22:31 +0000

Could I make this in a crock pot? How long would you recommend if so?

By: The Vegan Junction

The Vegan Junction — Sun, 15 Mar 2015 19:07:37 +0000

I think this will be on the menu tonight. Maybe with some added veggies. I love the colour!

By: jem2

jem2 — Wed, 04 Mar 2015 22:12:58 +0000

Thanks Susan. You’re always so helpful!

By: Susan Voisin

Susan Voisin — Wed, 04 Mar 2015 21:22:54 +0000

A 5 or 6 quart pressure cooker should be big enough for this.

By: jem2

jem2 — Wed, 04 Mar 2015 21:18:00 +0000

What size pressure cooker?

By: Pamela

Pamela — Thu, 21 Aug 2014 17:44:04 +0000

Feeling under the weather today and searched for a good lentil recipe and I found this one I would give it 5 stars for sure. Lots of wonderful healing herbs, easy to make, and to be honest I feel better after a couple of bowls. I will be making this again with a nice side of fresh Naan.

By: Nichole M.

Nichole M. — Wed, 21 Nov 2012 00:34:37 +0000

Really bummed, I love a lot of your other stuff and was looking forward to this meal, even put out the money to buy the cardamom and it did not turn out at all. I used an electric pressure cooker. Normally red lentils use 2 cups water to 1 cup lentils so I should have used only 3 cups water plus some to make it soupy. the 5 was just too much and it ended up bland. : (

By: Kathy

Kathy — Fri, 09 Mar 2012 04:41:06 +0000

Where is the fat coming from in this recipe? You list 1.3 grams of fat but I don’t see fat in the ingredients. I can’t have any fat in my diet – heart disease – and I can’t make this soup if it has fat in it. Please let me know, I’d really like to tty it.

By: Wendy

Wendy — Thu, 08 Mar 2012 16:20:55 +0000

Made this today, love the idea about doing it in the pressure cooker, was sooo quick! I think that’s the reason it retains the water. If I had cooked this in a normal pot a lot of the water would have evaporated. I added extra ground coriander plus dried coriander leaves was also out of onions but had some dried ones and it did the trick. To thicken it (only ever so slightly) I added some cornflour.