Reviewed: Jun. 15, 2009

A fantastic combination! The beef and lentils go so well together. This recipe is a real winner - no changes needed, although I substituted beef broth for the chicken broth like many other reviewers. As with many soups/stews, it's even better the second day.

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Reviewer:

iloveonions

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2009

this was a HUGE hit! Only difference, I used beef broth. My husband raved and my 4 year old asked for more...tough crowd too! will definatley add to my cookbook and make again :)

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katown666

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2009

We absolutely loved this. I modified it only slightly - using part chicken broth and part beef stock, because that's what I had on hand that needed to be used up. I did not use the cilantro - only parsley. I only added 1 cup of lentils, which was plenty for the amount of stock that I added. In the end, it was more like a stew. I served it over ditalini pasta with crusty french bread on the side. Delicious!

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Reviewer:

KIMSCOOKINGNOW

Cooking Level: Intermediate

Home Town: Little Chute, Wisconsin, USA

Living In: Kennesaw, Georgia, USA

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Reviewed: Jan. 17, 2009

My "I hate vegetables because I'm sure they'll kill me" 11 year old helped make this soup. He and his 9 year old, "I'll eat SOME veggies unless they're green" brother both loved the smell as it cooked. I had my 11 year old "try the soup" to see if it was done and he LOVED it. I added more veggies including chopped fresh spinach and a can of beef chunks from Costco instead of the regular beef. I'm trying to eat more legumes and this will be on the top of my legume recipe list now! If the kids will eat it, it's all good!

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