Delicious, super easy and colorful. Made about 6 times the recipe with one large cucumber. That was enough cuke for us. Used fat free feta (about 8 oz.) and 3T lemon infused olive oil and 1T pomegranate balsamic vinegar. The pomegranate blended with the cranberry and the lemon gave it a punch. Added 1/2 cup toasted pecans for crunch. Will be on my "make again" list.

Reviewed On: Nov. 16, 2009

My husband and I enjoyed this recipe very much. I made a few changes: 1) roasted the eggplant, zucchini, and potatoes (used little new ones), with a bit of salt, on cookie sheets in hot oven about 15-20 min; 2) added cinnamon to tomato/lentil mixture; 3) cooked 1/2 cup of dry lentils in 1 cup of water for 20 min instead of using canned; 4) used fat-free herbed feta; 5) added more onion, garlic, nutmeg and parmesan. It is a bit time consuming but if you roast the veggies (I didn't peal any of them) and cook the lentils while you get the onion/tomato mix going, everything is ready to layer together at about the same time. By roasting the veggies and using fat-free feta, I was able to lower the fat in this recipe - always a good thing. Not quite like the true Greek version, but a pretty darn good, healthier substitute.

Reviewed On: Jun. 17, 2009

Having grown up on beef barley soup, I was looking for something with barley but without the beef. This recipe fits the bill. I made a few changes. I added extra veggies - green beans (freezer leftovers), mushrooms and yellow squash; made a few substitutions - pearl onions (freezer leftovers), 3 cloves of fresh garlic, and fresh parsley; used 3 quarts of broth to accommodate the extra veggies; left the barley the same but upped the spices to match the extra broth and veggies. I threw the whole thing in the crock pot (filled to the brim!) and let it simmer away. My family loves this soup.

Reviewed On: Mar. 8, 2009