Not sure what happened but all of the wonderful spice smell that filled my house somehow didn't translate to the tastebuds. I followed the directions to a tee. Bummer

This recipe is versatile and tasty! It's easy to improvise if you don't have all the ingredients. I didn't have tomatoes so I used a can of tomato paste instead. I don't like celery, so I just used an extra 1/2 cup of diced carrots. I also used ground ginger instead of fresh. The soup still turned out excellent. The spices are perfectly balanced.

This recipe was fabulous... although I would have given it 5 stars with the changes made using Serena's spice review for the Moroccan spices... and I actually didn't saute anything, I just put it all in the crockpot and set it on low for about 5 hours. AWESOME!

I'm quite surprised this recipe is called "Moroccan" as the significant ingredients aren't used in Moroccan cooking (my hubster is Moroccan so I know Moroccan cooking). With that said - I altered the recipe as follows: I used brown (aka green) lentils as these are more traditional (and added a handful of red lentils for texture), 1 heaping tablespoon of ginger paste, 1 can of red kidney beans, 1 can northern white beans, 1 can diced tomatoes and 1 can stewed tomatoes. Do NOT use cardamom or garam masala (these are INDIAN spices not Moroccan). I strongly recommend salt/pepper to taste, cumin, and RAS EL HANOUT. Ras el hanout is a classic blend of Moroccan spices - similar to garam masala but different. Ras el hanout varies from one Moroccan to another but generally it's the following spices (usually whole spices all ground together but you can use the ground versions as well): <<< 1 t cumin, 1 t ginger, 1 t salt, 1 t pepper, 1/2 t cinnamon, 1/2 t coriander, 1/2 t allspice, 1/4 t cloves and a pinch of saffron >>> I pressure cooked everything together for about 10 minutes and voila - delicious! Here's a helpful cooking tip: If cooking on the stove (or even the crockpot)- the lentils will cook faster if you do NOT add the salt or tomatoes until the end... salt and the acidity of the tomatoes prevents beans/lentils from softening which will prolong the cooking time.

This was just bean/lentil soup. If you lile bean soup, you will like this. We are not that fond of it...so it was just OK for us. We ate it, but I will not make it again.

This is really wonderful soup. I was out of celery so I used celery salt, since some of the reviewers had said the soup needed extra salt anyway. I also added a little cinnamon, per other reviewers advice. I cooked it for about 6 hours on low in my crock pot - it was delicious!

I used canned beans even though the amounts didn't match the stated amounts in the recipe exactly. It didn't matter. The soup has a nice amount of heat (spice) and a hearty texture. I also added another clove of garlic and pressed the garlic instead of mincing it. Delicious. (Also, I made it for dinner, but it tasted better the next day, reheated for lunch!)

I added a few more cups of water and replaced the garbanzo beans with kidney beans. As suggested by other users, I added more garam masala, cumin powder, and garlic than stated. Because of the extra cups of water I put, I tripled the spices. I couldn't find vegetable stock at the grocery so I used a can of Campbell's Tomato soup, I think next time I'll only use half of it (the tomato flavor was a bit overwhelming). Everyone loved the soup and it's the best Moroccan dish I've made since Harirra & my best soup dish. Thanks a bunch!

Great soup! My whole family loved it. I was a bit hesitant when I first added the garam masala- but it was so delicious.

I made this today and just cut the spice down a bit, my husband can't eat spicy foods and it is excellent. We both enjoyed it so much. Plus good for my Ornish reversal diet, I used Pam no olive oil.

This was really delicious, but I made a few small changes. First, soak your own beans (I just used garbanzos) and use the soaking water for your soup stock! It is deliciously flavored and full of antioxidants. Next, saute the onion, garlic, ginger, AND ALL the spices. This will enhance their flavor. Also, about the spices, I didn't have garam masala, so I pretty much improvised the entire spice aspect and it was delicious. I used: 1/2 tsp curry, 1/2 tsp turmeric, 1/2 tsp cayenne, 1 tsp cumin, 1/2 tsp cinnamon. With the liquid, I added 3 cardamom pods (cheaper than ground; bought in bulk at farmer's market; no matter what state it's in, don't skip this - it's unique!) and 2 bay leaves. I simmered mine only 45 minutes, but I let it sit longer to let the flavors meld. Also, sprinkle a little salt at the end if you don't use canned ingredients - you'll end up with a more fresh-tasting final dish! I served this over brown rice with toasted, buttered crusty baguette. Comfort food, Moroccan style!

very good especially the spices!! I was looking every where for garam masala and found it at the last second at Target Super Center!! I was very excited and do not think it would of been as good with out it.

This had a unique flavor that is good for some variety. It was too spicy for me, but my husband loved it.

We loved this soup, though I must admit we tweaked the spices some to meet our tastes. We pureed all of the soup as well--it had a lovely texture. We served with yogurt sauce and pitas. Yummy!

Great soup! I don't use canned beans (I cook up raw ones before hand) so definitely had to add the suggested salt. Other then that this soup is pretty much perfect for a healthy, filling and tasty meal!

This was a great soup, an instant favorite. Great with fresh pita bread. Masala, cardomom and cayenne made it great. Chicken stock in place of some of the water jazzed it up, too.

More of a dish than a soup - I would serve next time over rice. Fantastic flavors.