Reviewed: May 23, 2012

Very tasty, super easy, hearty.

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Reviewed: Feb. 7, 2012

The family loved it! Even my pickiest eater. That was a surprise. I changed it up by adding some browned stew meat and a can of diced tomatoes (drained). I put the whole thing together on the stove and then threw it in the crock pot to finish for a couple hours. I would totally make this again.

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Kris'Kitchen

Reviewed: Nov. 27, 2011

Very, very tasty and hearty recipe. I also added some halved brussels sprouts with about 10 minutes left of cooking which were a good addition. This soup was very thick, next time I'll probably use more like 2 1/2 quarts of broth instead of 2.

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theothermattm

Cooking Level: Intermediate

Reviewed: Nov. 26, 2011

I made this soup with my home made beef stock and the flavor was amazing! I love the combo of barley and mushrooms with the lentils. That said, next time I'm going to use 1/2 the barley and more lentils. That barley soaked up all of the liquid! Very yummy recipe!

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MizPenPen

Living In: Eugene, Oregon, USA

Reviewed: Nov. 14, 2011

Very good soup! I used veggie broth to veganize this, and a combo of portabellas and button mushroom because that's what I had on hand, and I also used green lentils and purple barley. It was the perfect soup for a chilly autumn evening, and I'll definitely make it again!

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worldmom

Reviewed: Aug. 19, 2011

Not bad - but I agree that the recipe needs much more broth to be a soup rather than a stew. And it was a LOT of stew - I could probably feed a few families with what I ended up with!

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J. Whitcomb

Cooking Level: Intermediate

Living In: Fort Lauderdale, Florida, USA

Reviewed: Jun. 19, 2011

Very good soup. I threw in a few left-over smoked pork ribs for a smokey flavor and protein. Also added some brown rice for added texture and fiber. Increased the amount of liquid.

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Hugh Jorgen

Reviewed: Apr. 9, 2011

This is delicious! For those of you wary about dishes without meat not being good, try this! It's hearty and filling. If you really can't live without the meat you could add stew meat. I didn't have porcini mushrooms or sherry, but I don't think I missed out on much. I didn't have beef broth but I did have beef bouillon. I also added two bay leaves as I rather like bay leaves. I want to preserve this soup so I always have some handy.

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Raye of Sunshine

Cooking Level: Intermediate

Living In: Ledyard, Connecticut, USA

Reviewed: Feb. 2, 2011

Fantastic! I used about a 1/2lb of chopped bacon and 1T of bacon dripping in place of olive oil. I didn't have porcini mushrooms or any sherry. I eye balled the amount of spices, and I err on the + side. Also added about 1 1/12T of minced garlic at the same time as the carrots. Easy to make, taste great, very filling. Gotta love it.

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3669c

Cooking Level: Expert

Home Town: Goshen, Indiana, USA

Reviewed: Jan. 4, 2011

This was a good soup. It was easy to make, and my whole family liked it (including my three year old daughter). I used low sodium vegetable broth instead of beef broth. I also doubled the thyme and added one large parsnip for extra flavor. This tasted great along side a pesto grilled cheese. It also tasted even better the next day (as most soups do).

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