Excellent. I was looking to recreate a red lentil soup I tried recently, and had no idea where to begin, but this recipe seemed to have the flavors I was looking for. I skipped the fenugreek because I didn't have any, added shredded carrots, yellow potatoes, celery, lime juice, and extra curry, and garnished it with cilantro, toasted coconut, and lime zest. We had it with cubed chicken tonight, but I would definitely consider serving it vegan as well. Thanks for the recipe!

I'm not into the vegan or even the vegetarian thing, but I liked this recipe. No fuss recipe. Cooks really quickly once you get everything chopped and cut. Served it to a couple of guy friends and they liked it. Smells wonderful while it's cooking too.

Great flavors and easy to make. I added a generous squeeze of lime to each serving, which gave a nice balance to the richness of the coconut milk.

Very good. The other reviewer was dead on with the suggestion of using marinara sauce in lieu of tomato paste. I also added two chicken bouillon cubes and some dried ginger after tasting it (in addition to the fresh ginger I had). My lentils turned to mush after the squash was completely cooked; next time I'll either add more lentils and add them later or add more squash but puree it prior to its addition.

This soup is absolutely delicious! Mmmm.... soooo good : ) I used sweet potato instead, incresed most of the spices, added carrots and celery and used a whole can of coconut milk. I will definitely be making this again! I can't wait to try the leftovers tomorrow, i'm sure it'll be even better!

I've made this three times now in the past 2 months. This recipe is very flexible, everytime I add something new and tweak the spices. I use a full can of Coconut milk. Tomato juice also works in place of tomato paste.

I love this soup and have made it so many times. I add diced sweet potatoes and cabbage if I have them. Such a healthy soup that my family also loves.

I generally do not rate a recipe I do not follow completely. I'm reviewing because this recipe seems so versatile. If you do not have everything in your pantry, make this soup anyway! This has a wonderful flavor and I was very apprehensive as I did not have coconut milk. I substituted Soy Milk and Vegetable broth instead of water. I also omited fenugreek seasoning as I'm not familiar with this spice. The soup had a great flavor without any salt. I added mushrooms as other reviewers suggested and I think the squash adds a lot to this dish. Will use this recipe often. Thanks for the post!

Great recipe! I used 1/2 can lite coconut milk and I think it did need the whole can. I used sweet potato diced small in place of the squash. That was good but I think next time I would puree it or maybe used canned pumpkin as I wanted it to have a slightly sweeter taste. Also added chopped carrots and celery per somebody's suggestion, that was good too. I also agree with others that the recipe needs to be doubled though, and I also enjoyed it even more a bit thicker over rice.

I LOVE this soup!! The first time I followed the recipe, using sweet potato instead of squash and using a whole can of lite coconut milk and the whole can of tomato paste - and it was amazing. Tonight I chopped up a carrot and a red pepper and tossed it in with the onions and garlic and some ground ginger (no fresh on hand). I also tossed in about six stalks of asparagus chopped into half-inch pieces just before putting in the sweet potato. Sauteed for a few minutes then added the rest of the ingredients. Oh yeah, and I didn't have tomato paste on hand either, so I took another reviewer's advice and used some leftover marinara sauce - about 3/4 cup. It is DELICIOUS. Very forgiving recipe and very yummy!

Fantastic. My wife and I both enjoyed this very much. We are just discovering lentils and this one is a keeper. I left the lid off for most of the simmer, and it got pretty thick. I added 1/4 cup of water and put the lid on partway during the last 10 mins. Probably could just watch it and stop before it gets totally dry.

this is a good, simple, and quick recipe. i didnt have all the spices but added in some thai red curry paste, and it turned out well. i think the ginger is important, but i ended up using dried (probably more than 1 tb). also, i added 2 additional cloves of garlic, a bit more squash, and more like 1/2+ cup of cilantro. i ended up adding an additional cup of broth. as someone has already said, this recipe serves as a great base for all sorts of variations. i think the coconut milk makes it esp. tasty. Also, this recipe is a great size; there are only 2 of us and though we have leftovers, its not a crazy amount to deal with, which is another plus.

Delicious. Too thick though, I added quite a bit of milk. Added about a tablespoon of cumin ( I used 3 c. of squash and a sweet potato). Used the whole can of coconut milk and a whole can of tomato paste. This recipe is so flexible thatI think you can substitute ingredients and spices, and make many variations.

sorry to have to say this but I tried this receipe twice (thinking I'd done something wrong the first time) but both times I came up with a thick dry consistency nothing like soup...even after adding plenty of additional water to lighten it up I didn't find it very tasty :(

I made this for a dinner party that I hosted. It smelled great, tasted great, and there wasn't any left by the end of the night. I prepared it according to the directions, although I added a little extra red pepper. Put it in the crock pot on warm and served it over rice. It was fabulous!!

Delicious and easy! Ingredients are usually in the pantry. I've made this 3 times in a month and passed it on to several people. Added fennel and cumin seeds (along with fenugreek) for more aromatics.

Wow--this has to be my most favorite soup ever (and I'm not even a vegetarian)! I did use the entire can of coconut milk and the entire can of tomato paste, no onion, and chicken broth instead of water.