I had a couple of duds last week and didn't want to post them but this one is a winner! I wasn't expecting it, since the list of ingredients didn't sound like it would be, and I was anticipating yet another bland soup. But this one was (1) quick (no pureeing in a blender!) and (2) delicious.
Because I like to make things in large quantities and freeze them, I doubled the recipe. It made a good amount, but I'm not sure about "12 servings." Maybe 12 1-cup servings? I ate more than 1 cup last night. :) When it came time to put the red lentils into the pot, I realized I didn't have 2 cups of red lentils. I had a little more than 1 cup. I filled the rest of the cup with brown lentils and when I ran out of those I added some split peas into the mix. The only other change I made was to use dandelion greens instead of bok choy. When (yes, I said "when" and not "if") I made this next time, I will add more greens -- it could use a lot more.
This soup is chunky, hearty, slightly sweet from the carrots and has a great flavor from the combination of ingredients. The recipe can be found here (you have to be a member at Dr. Fuhrman's website to view).
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