Reviewed: Dec. 11, 2010

I LOVED the soup, and assumed this person wouldn't have included the ingredients unless they were necessary for flavor. I followed the recipe as written and thought it was awesome, as far as lentil soups go. I added the finely minced carrot that was suggested by the submitter, and tossed a handful of fresh parsley on top before serving.

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20 users found this review helpful

Reviewer:

javajuiced

Cooking Level: Expert

Reviewed: Jan. 2, 2011

Yum! Lentils + wine = delicious. I've made a ton of good lentil soup recipes from this website ("Apricot Lentil Soup", "Lentil Soup", "Moroccan Lentil Soup" to name a few) and this one is just as good as the others. Only a couple of minor changes: I didn't add the dried onion and dried parsley, I added fresh. I also added two finely chopped carrots and celery stalks to the soup. I couldn't figure out 1/2 lb, so I just added 1 1/2 cups of dried lentils. I also added about 3 tbsp of tomato paste. It turned out more soupy because I added an extra couple of cups of broth. The wine added a ton of unexpected flavor. It tasted almost lemony. Excellent soup and I'll definitely add it to my lentil soup rotation!

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15 users found this review helpful

Reviewer:

pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Feb. 4, 2011

Delicious and super easy. All I had on hand was pinot grigio, and it gave a wonderfully sweet flavor to the soup. I let this simmer for about 4 hours and served with homemade french baguettes.

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5 users found this review helpful

Reviewer:

clarson62

Cooking Level: Intermediate

Reviewed: Aug. 28, 2011

Amazing amazing! I added kales and extra spices it was great!

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4 users found this review helpful

Reviewer:

snovismom

Reviewed: Oct. 21, 2012

LOVED this soup. So simple and so yummy. Only a few minor changes, mostly due to what I had on-hand: I didn't have dried minced onion, so that got left out; I had fresh parsley, so I doubled the amount and used that; I liked the carrot and cilantro idea, so I added those (shredded carrot in with the onions, cilantro added to the finished soup); I cooked it for only an hour once all the ingredients were in-- the lentils were well soft by then. Such a wonderful, light, fall soup. I'm so glad I have leftovers!

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1 user found this review helpful

Reviewer:

ALAIKAT

Reviewed: Apr. 19, 2011

I made this with a couple modifications. I used pre cooked lentils that were vacuum packed from my health food store. I had some left over Sauvignon Blanc (about 1 cup) and I let it cook for about 20 minutes with the onions, carrots, and some powdered chicken broth, some water, and salt and pepper. Then I added the lentils, and cooked for a few minutes until warm. Finally, I chopped up some fresh spinach and stirred it in and served. Yummmmmmmy! So much fiber, too!

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6 users found this review helpful

Reviewer:

Mrs.Nordy

Cooking Level: Intermediate

Living In: Costa Mesa, California, USA

Reviewed: Dec. 7, 2010

This soup was good but nothing spectacular. I didn't add the garlic powder or dried onion since I had already added fresh earlier. I like the flavor of the wine but it needs something else, still a little too bland. I may add carrots next time.

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8 users found this review helpful