I followed this receipe almost exactly, only I halved the recipe for six servings. I did use a little more olive oil (about a tablespoon total) for sauteeing the veggies. I used an 8 X11 casserole pan (2 noodles per layer and they fit well, once cooked) Everything worked out perfectly. I will definitely make this again.

Reviewed On: Nov. 9, 2009

This is a nice, easy, tasty recipe. I followed the recipe closely (including the lemon spritz at the end) and added grated romano cheese over the top before serving. My husband liked it and this is a keeper! Make sure you rinse the lentils first to avoid the possibility little stones in the soup!

Reviewed On: Oct. 16, 2009

This recipe was a great start, and then I incorporated other's suggestions: I used 4 cups vegetable broth with the barley; used 2 tsp. olive oil when softening the onions/garlic (added the garlic a little later that the onions), didn't drain the italin diced tomatoes; used a whole bag (9 oz.) of Redipack baby spinach, added about 1 1/2 tsp. of cajun seasoning. It was just the perfect thickness after it finished cooking/sitting. I also made it in the morning and let the flavors meld til dinner. When serving it, I put in on a large flat plate and shaved parmesan cheese over the top. Since it was a warm and sl. spicy dish, I gave each person a cup of watermelon chunks on the side to balance the flavor/texture- a sweet and crunchy side). We also had warm crusty rolls/butter with it. My husband loved it all and had two plates. A great dish that vegetarians will also appreciate!

Reviewed On: Aug. 31, 2009