Moroccan Spiced Red Lentil Soup

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Wonderful.

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Loved this. I used 4 cups of organic chicken broth and 2 cups of water. I think the 8 cups of liquid would have been ok, but I liked the consistency I got with this. I would say play it ear as you cook. The lentils soak up a lot and depending on what type of potatoes you use depends on how much they'll soak up. I imagine the the wheat berries soak up liquid too, but I didn't have any so I didn't use them and didn't use a substitute for them either. Vegetable broth would work too. Didn't try it with just water. I I used canned tomatoes and pureed it with an immersion blender as I had a guest who'd just had dental work and couldn't chew. 'll definitely make this again, and will puree less as I enjoy chunkiness in the soup.

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Delicious receipe...will make it again,do follow the suggestion from other comments and use chicken broth instead of water.
When lentils and potatoes were done,I kept about 2 cups to the side,and put the rest through a blender as it was very thick and chunky,then put the 2 cups plus the tomatoe and wheat berries in to leave it with some texture but not too much. I used a small can of good quality chopped tomatoes,same end result as messing with the fresh roma's.

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After reading the recipe and comments, I opted for chicken broth rather than water, and I, too, used fewer than 8 cups. I also added a carrot for just a bit of sweetness. My Pakistani partner, who considers red lentils his favorite, said it was delicious. On a final note, we used the tomatos and cilantro as a garnish with a few pieces of fresh avocado as opposed to mixing it in the soup. This dish will definitely be made again.

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After reading the other comments, I used veggie broth, and went just shy of the reccomended amount. I also added some carrots, and hot dried hot pepper flakes for a little heat. It turned out great!! I will make again for sure!

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Very expensive to make and not worth it...I ended up adding chicken broth to it which made a huge difference...definitley use chicken broth instead of water!

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Yesterday I had an inspired moment in which I thought, "Red lentils! Red lentils! What can I make with red lentils??"

When I found this recipe, I was excited! Ooh! Exotic spices! Etc.!

The results, however, were not exciting.

First of all, the 2 qts. of water the recipe calls for makes TONS of soup! Beware. So now I have this un-exciting soup in lots of leftovers.

It's also not a very attractive color. It tastes....alriiiiiight, but is a bit on the bland side. The tastes do not "pop" in your mouth, or send you hunting for more.

Also, the proportions are just bizarre. Aside from the water thing, it calls for 2 med. or 1 large potato. This leaves you will very random, smallish (diced, as it calls for pieces of potato floating around. They're like an afterthought - AND I added one extra, to make it look more congruous. Didn't really do the trick.

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quick and easy. i'd never made anything with lentils, saffron, wheat berries... let alone a soup, but it was worth the risk! it's really hearty and perfect for a rainy evening. the saffron flavor was interesting. the flavor overall was a bit homogeneous, but i also had to cook it longer to soften the potatoes, so i'd bet that's why.

long story short, this is going into my permanent collection of recipes!

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Despite all the spices, this was totally bland and flavorless. Very disappointing; I threw out the leftovers. Maybe chicken stock instead of water would have been a better choice.