This is a staple at my house. I can make a huge pot and freeze the leftovers. Tweeks I've made: I always leave out the celery and spinach. And I use 2 tsp of generic Italian Seasoning instead of the oregano and basil because I always have that on hand. I also use Italian seasoned diced tomatoes which adds a lot to the recipe. I just throw in a whole bag of lentils I have no idea it's two cups or not. Easily the biggest change - I use a LOT of balsamic vinegar. I don't know how much I throw in the pot but it's quite a bit and I always add extra to the bowl that I eat out of. The balsamic vinegar makes this soup really outstanding. Without it, it's just so-so.

Reviewed On: Feb. 7, 2010

I make this close to once a week and it's easily my favorite dinner. I use 1 tsp ground cinnamon and 1/2 tsp of ground cloves as other reviewers had mentioned. I usually leave out the cayenne for my 4 year old and will add it at the end on my plate only. Also add a can of diced tomatoes. I keep some ginger in my freezer just for this recipe. It's pretty cheap and keeps forever in the freezer. Thanks to Alton Brown for that tip. This is absolutely delicious!!

Reviewed On: Feb. 7, 2010

Easy to make and so good! They are denser than traditional pancakes, but really delicious. I really like them with the pecans and a little cinnamon. yum!

Reviewed On: Sep. 3, 2008