Comments on: Kabocha Sweet Potato Soup Recipe

By: Lévana

Lévana — Wed, 12 Sep 2012 00:53:46 +0000

I think I did answer that. It’s all about the flavor, no other reason, and no expertise needed here. I developed the recipe, just as I do all of my recipes. And the choice of the grain I have here is I believe the right one. Those of you who have my books, especially the last one, know that there’s never a time where a dish would benefit from some variations without my mentioning it. Having said that, if you want to use lentils instead of peas or vice versa, and you like the finished dish, by all means enjoy it. And let me know how it comes out!

By: Susan Schwartz

Susan Schwartz — Tue, 11 Sep 2012 18:28:05 +0000

I think Debbie Rubin asked a great question, “What is the difference in taste and/or texture of the soup when using the red lentils as compared to using the yellow split peas?” The favor of your expert reply, for those of us trying to decide which one to use, is greatly appreciated…Thank you.

By: Lévana

Lévana — Tue, 04 Sep 2012 15:25:37 +0000

Debbie, this is not the question. Its not only the texture we want, its the flavor. Lentils and peas are certainly not interchangeable in this recipe, and in quite a few others.

By: Debbie Rubin

Debbie Rubin — Tue, 04 Sep 2012 13:34:23 +0000

what is the difference in taste and/or texture of the soup when using the red lentils or the yellow split peas?

By: Lévana

Lévana — Mon, 10 Jan 2011 21:59:37 +0000

No, kabocha is the right name. Look for it in a good produce store, especially in Latin neighborhoods but it’s available pretty much everywhere

By: chanie

chanie — Mon, 10 Jan 2011 17:23:51 +0000

does kabocha squash have another name?
i can’t seem to find it in my grocery store?