Loved it; served it at a bbq, and it was a big hit.

Reviewed On: Nov. 9, 2009

I have never made, let alone eaten, lentil soup, but this recipe intrigued me, so one cold rainy day, I decided to make it. Both my husband and I loved it! After reading other reviews, I changed it up a bit - instead of water, I used a carton of College Inn Chicken Broth and a carton of College Inn White Wine & Herb Culinary Broth; I also added a 14.5 oz can of Italian style stewed tomatoes and a 14.5 oz can of crushed tomatoes; I added a packet of instant brown rice, and I doubled the seasonings; in addition, I used 4 medium sized carrots instead of 2; I also used frozen spinach instead of fresh and added it the soup during the last few minutes of cooking time. This is an excellent soup. You won't be disappointed with this one.

Reviewed On: Oct. 21, 2009

I loved this; I took others' advice and added some rice wine and rice vinegar. I also steamed the broccoli for a minute or two with a splash of soy sauce and sesame oil. In addition, I added some diced red pepper, which I also steamed for a minute. Instead of a large pot of water, I substituted vegetable broth for half of the water, and cooked the noodles in that. It was delicious.

Reviewed On: Feb. 26, 2008