Reviewed: Mar. 12, 2012

I did not make the soup exactly because I had different ingredients but it came out great. I used crushed tomatoes instead of fresh diced tomatoes. I also added a beef bouillon cube. I also added about 2 tbsp of Worcestershire sauce and two bay leaves since I had them. Lastly, I threw it all in my slow cooker for 5 hours on high.

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Reviewer:

MrsK1126

Reviewed: Jan. 29, 2012

excellent soup, tried making with pork - sooo good, taste like my gma's recipe, she used to add 2 T wine vinegar at the end of cooking so I did too, yummy!

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Reviewer:

katmom

Reviewed: Jan. 20, 2012

40 minutes to cook lentils in a simmer just wasn't long enough. The soup was tasty, but with kinda hard lentils, it bombed...

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Reviewer:

margem

Reviewed: Oct. 24, 2011

I loved this soup! It was full of flavor! I will definitely be making this a regular. I did not change anything except I did not have cilantro or oregano, so substituted dried parsley and marjoram and omitted the fresh parsley at the end. So worth the wait!!!!

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Reviewer:

hnhatcher

Reviewed: Sep. 24, 2011

I am not a usually a lentil fan, but this is spectacular! I use extra lean ground beef or ground sirloin instead of the chuck. I also use a combination of beef broth and chicken (about a 2:1 ratio). Brilliantly flavourful. Thanks so much for sharing!

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Reviewer:

Cheshiyre

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Reviewed: Sep. 16, 2011

Very good. First time I used lentils. I used beef broth and Ground beef because that was what was available and added a box of frozen spinach. I also added a dash of chili powder. It was perfect on such a chilly day! definitely a keeper.

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Reviewer:

AnitaD

Reviewed: May 10, 2011

I use beef and veg broth instead of chicken and barley instead of lentils. I didn't have lentils on hand the first time I made it and the barley is perfect! I love this recipe and it's a definite staple in my house.

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Reviewer:

bnheck

Reviewed: Apr. 1, 2011

My family LOVED this recipe! We followed others advice (and the picture!) and put it over pasta, which we enjoyed. The meat was tender as were the lentils and the flavor was absolutely wonderful. We will be putting this in the dinner rotation for sure!

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Reviewer:

sjbm3

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Coldwater, Michigan, USA

Living In: Grandville, Michigan, USA

Reviewed: Jan. 7, 2011

I made this soup with my leftover standing rib roast from Christmas dinner. It was hearty, tastey and easy to make. Like others suggested, I used beef broth instead of chicken. I also left out the celery. I would make this again.

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Reviewer:

Linda

Reviewed: Jan. 4, 2011

Perfect for a cold January night! I made some of my own beef stock w/ my leftover Christmas Prime Rib roast. I didn't have lots of meat, but the flavors were great. A can of crushed tomatoes worked well since I was out of diced. I also used fresh cilantro and a splash of red wine in my bowl just because I had some. A good Balsamic vinegar would also be tasty. The parm on top was excellent. Leftovers for tomorrow! Yeah!

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