I'm sure it's not bad as is, but I did make a few changes. Sauteed the sausage, removed. Sauteed onion, celerey (2), carrot (2), and some crushed garlic, removed. Put in stock; added 4 peeled, cubed potatoes. REmoved after they'd boiled till fork-tender; pureed with some stock; returned to the pot. Added meat & veggies, 4 more potatoes, up to 1/2 lb of lentils. Brought to a boil, reduced to simmer, added 2 cups of milk - DON'T let it boil again. Let it slowly return to a simmer for at least 30 mins or till lentils are done. Didn't add soup. Amazing.

Reviewed On: Nov. 9, 2009

This dish was great. Every bite tasted meltingly of lemon. Using bone-in, skin-on thighs worked great for me - very juicy, and skin was fantastically crispy. Will definitely make again, with a few revisions: lessen the amount of oil by at least half, replace half the lemon juice with dry white wine, add 1 T crushed dried rosemary, and split the dish into 2 9x13 pans. Also, be aware that olive oil has a relatively low smoke point, so when you open your oven during the 2nd half of cooking, a small amount of smoke may come out. Went great with some sauteed spinash, would also be great with sauteed broccoli tossed in juices. Thanks for sharing!

Reviewed On: Sep. 2, 2009

Easy and tasty. Just be very careful when frying in a skillet, and make sure to let the oil get hot enough.

Reviewed On: Jul. 25, 2009