The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 8, 2009
Solid recipe - very hearty and full of taste. I added some garlic, two small diced potatoes, sliced cauliflower stalk, 1 tbsp sweet paprika, a generous sprinkling of oregano, 3 diced tomatoes, and diced portabello mushroom caps (vs canned mushrooms). The lentils were cooked after about an hour, but I let it go for an additional 30 mins. Really full robust taste and a good recipe to cook on weekends to give yourself a break the rest of the week!
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Ana

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 12, 2009
Made this for a group of friends tonight. Doubled the recipe and used beef broth instead of the boullion and water. Also used extra mushrooms as one review had recommended. It was great. Everyone loved it. I will definitly make it again! Also had a salad and warm crusty bread from Panera.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 11, 2009
Oh, my goodness. Thank you for this recipe. This is officially my first review for a recipe, ever. I am the kind of cook that has a very hard time strictly following the recipe. Since this was my first time cooking with lentils, I just wanted to stick with the recipe. I made this two weekends in a row. The first time with no changes, the second I used tomato sauce instead of the tomato cocktail (I had none here). I actually like it about the same both ways. My 9 year old (picky) and husband (yep, picky) both LOVED, and I mean LOVED this soup. I served it with cornbread. I do think there definitely is room for adapting to a cook's tastes in this recipe with the veggies used. I think lima beans and corn would be a perfect addition. Thank you again so much for this recipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 5, 2009
This soup is wonderful. We had a couple of extra unexpected people at our table last night - I just added another handful of lentils and increased the Vegetable juice and vegetables a little, and there was more than enough. We love it!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 10, 2009
I am rating 4 stars because I made changes per other reviewers' suggestions. I used the Spicy V8, added additional chili flakes, added garlic, subbed a box of frozen spinach for the mushrooms (didn't have any on hand), and increased lentils to 2 cups, also added a little chili powder, and didn't have any Worcestershire. Overall, very tasty and healthful soup and very easy one-pot meal. FYI: To make this a faster meal, you cold use split red lentils instead of the whole brown or green ones (available at Indian markets. You might have to increase the amount or play with the liquid levels, but the cook time would be cut in half. Sometime Trader Joe's even has precooked black lentils in the refrigerated section--talk about easy.
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Belmont, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 18, 2009
Definitely add garlic (I used fresh) and the extra spices the other reviewers mentioned--but fantastic overall.
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Cooking Level: Intermediate

Home Town: Wenatchee, Washington, USA
Living In: Efland, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 16, 2009
Delicious. I added some crushed red pepper flakes. I used my slow cooker for about 6 hours on low.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 12, 2009
Good versatile recipe. I used kidney beans due to lentil allergy, and I added green beans for color. I liked the addition of V8 juice.
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Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 4, 2009
this recipe is a keeper. I did change it abit by adding pearl barley for the taste and healthy reason. It turns out like a stoup. I also top it with fresh chopped parsley (since I have some to use up). It's so hearty, healthy. DH kept going back for more. I'll definitely make this again soon.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 31, 2009
Just so-so. Needs a LOT of something to jazz it up. Definitely healthy and low fat, lots of fiber, but very bland. I probably won't make it again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 30, 2009
Soo good! and economical! and only one pot to wash! What more can you ask for? I used lean ground beef, but because it's so flavorful ground turkey should work just as well. Spicy V8, 8 oz fresh shrooms, & about 1 tsp red pepper flakes were the only slight changes I made. Oh and grated parmesan on top solved the "something's missing" for me. This recipe is a keeper! Thank you!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 18, 2009
This turned out amazingly good!!! The whole family loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 5, 2008
Omit the mushrooms, and this soup was delish! My whole family loved the twist on traditional lentil soup(which is rare). Instead of tomato cocktail, I used 3 cans of tomato sauce mixed with 3 cups of water. Really does freeze well too! BON APPETITE!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 30, 2008
I usually make lentil soup with polish sausage, so this was a nice change. The V8 juice in the fridge was a bit too old, so I used canned whole tomatoes instead. It froze extremely well, so be sure to make a huge batch!
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Cooking Level: Intermediate

Living In: Parker, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 29, 2008
I used spicy V8 and the soup turned out great (not at all spicy). I don't like mushrooms so I leave those out and add extra carrots and celery. I've also added other veggies--it's a great soup for using up whatever you have. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 26, 2008
Delicious. My husband absolutely loved it and couldnt stop raving about it. Next time I will add more mushrooms cause he loves those. I think I added a bit more lentils than the recipe asked for, but this was a VERY good soup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 22, 2008
Great winter soup. Very hearty. I used fresh mushrooms, but sauteed them in butter before I added them. Kind of reminds me of a kicked up chili.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 4, 2008
This was very good! I left out the celery and added frozen spinach (personal preference) and it was so good. I never would have thought to use V8 for a base...but it is perfect and I'm going to try it with other recipes too!
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Cooking Level: Intermediate

Living In: Calabash, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 2, 2008
Really good. I didn't change a thing. Will definitely make it again.
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Cooking Level: Expert

Living In: Mesquite, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 28, 2008
I made this last night and my roommate and I both love it! I used a cup of beef broth to replace a cup of vegetable juice. and it still tastes good :D Super simple too
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