Reviewed: Oct. 23, 2005

I am rating this based on one change...I used beef broth instead of water and bouillon. This was wonderful and hearty and I will definately make it again!

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mtomson

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Reviewed: Mar. 10, 2005

The only reason I gave this recipe 4 stars instead of 5 is because I feel it is better with some modifications: an extra can of mushrooms (using the mushroom juice in place of one of the cups of water), no salt, and spicy V8 juice. With those modifications, I thought it was excellent and filling.

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KJPACA

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Reviewed: Jan. 28, 2005

I loved this soup. I used spicy V-8 and beef broth instead of the bouillon cubes. Very tasty. Thanks!

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SDONCHI

Living In: Soldotna, Alaska, USA

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Reviewed: Jan. 11, 2005

wowie, we love this soup! variations made were to use rounded preportions of lentils & the veggies then i added 3 dashes of worchestershire sauce plus a healthy shake of cayenne pepper. to help mellow these spicy additions i used an extra can (14 oz.) of beef stock. final note: consider omitting the teaspoon of salt because the sodium in the bouillion (or broth) & worchestershire sauce is sufficient. thanks debbie!

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LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 20, 2004

This soup rocks!!! I never leave reviews, but i felt the need on this one. I tweaked alittle as well- addes lots of garlic, a can of tomatoes, hot pepper flakes(1 tbsp)and extra beef broth(2 cups) i like my soup soupy. At the end i also added a can of green beans and a can of corn. Great hearty soup with fabulous flavor.

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Reggi

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Reviewed: Oct. 19, 2004

This was my first time cooking with lentils and I probably wont do it again. I dont care for them. This soup was bland and ordinary. Nothing special and I wont make it again. I have a better recipe for vegetable beef soup if I decide to make something similar to this in the future.

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HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 18, 2004

loved this recipe!! Thank goodness I read some of the other reviews, as I combined their input to make one of the best soups I have ever made. I used spicy V-8, about a cup of merlot, and added about a tablespoon of garlic. I also used ground turkey instead of beef. Topped it off with cheesy garlic bread and it was a perfect autumn meal. Will definitely make it again.

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ETHERICJOURNEYS

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Reviewed: Sep. 14, 2004

Very thick and hearty soup. Excellent recipe as-is, but additional veggies are good too. The lentils cook quickly, which makes this a nice last minute dinner selection.

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NB IN CORVALLIS

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Reviewed: Jul. 27, 2004

Very hearty meal that lasted two of us for days and I even wound up freezing some. Used half ground turkey, half ground beef & extra mushrooms & lentils. This is a complete meal in itself...all we wanted was bread & butter with it.

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BakerFarm

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2004

i threw in a cup of red wine in place of boullion cubes and reduced the water. Left out mushrooms and celery, but added a half cup of barley as thickener and one small finely chopped potato to make it more like a stew. for extra kick, a tsp of cayenne is definitely needed. my partner and i ate 2/3 of the recipe quantity meant for 6-8 pple! hardly any to freeze!

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samp

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Reviewed: Mar. 15, 2004

Delicious. I made it with ground turkey and it was good too. I substituted tomato sauce for the V8 and left out the carrots. Definately a keeper.

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Bernadette

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Reviewed: Feb. 16, 2004

I'm giving this 4 stars instead of 5 as I felt it needed a little more kick. I added 1/8 tsp. cayenne. I substituted ground turkey for the ground beef. After browning & draining the turkey, I put it in a separate bowl. I added a little olive oil to the pot & sauteed the veggies (including fresh mushrooms) & a little garlic before adding the rest of the ingredients. The bottle of V-8 I used had 46 oz. (not 48), which was no big deal. Also I happened to have brown & red lentils so I used both.

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FBA

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Reviewed: Nov. 23, 2003

I agree this is a good base to start with. I combined all the suggestions from previous reviews by unsing spicy V8 and adding cumin, garlic powder, cayenne and hot sauce. Turned out with a nice kick a which is how we like it, but I think it was pretty bland before these changes. This makes a lot of soup.

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BEFFERSON

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Reviewed: Nov. 12, 2003

simple to prepare... tasty too. My husband would probably add some more exciting spices...

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SPIDRPRNCS

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Reviewed: Oct. 6, 2003

This is a very good soup, but not 5 star outstanding in my opinion. I followed the recipe, and then later added a can of tomato paste to richen the flavor a bit. And garlic, of course I added garlic! A good solid 4 star soup -- I'll definetely make it again!

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FRIDAYYET

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Wilbraham, Massachusetts, USA

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Reviewed: Sep. 22, 2003

I used "better than bouillon" soup base instead of cubes and fresh mushrooms. The soup was ready in less than one hour. Very Good!

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 21, 2003

This was really good. I took other reviewer's advice and added some things: cumin, garlic, cayanne, and 2 potatoes. I will definitely make it again but I did go a little crazy with the cayanne so next time I will ease up a little and maybe use the spicy V8 like one person suggested. I did brown my onion and garlic because I like the texture you get from the onion. And it grabs the garlic flavor better. One thing I thought was odd was I set the timer for 90 min and my lentils (and potatoes and carrots) were done after only 60. I did use boiling water with the bullion cubes so maybe that had something to do with it. Thanks!

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STERASINSKI

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Reviewed: Jan. 30, 2003

A great & easy recipe. I did take another reviewer's advice & added a bit more flavor by adding cayenne pepper, garlic powder, and onion powder. Thought it still needed more & added a few dashes of hot sauce. I used about 8 oz. fresh mushrooms instead of canned & 1/2 ground beef & 1/2 ground turkey.

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MIRANDA

Cooking Level: Expert

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Reviewed: Jan. 25, 2003

I hesitate to give any recipes 5 stars, but this delicious lentil soup warrants it. I am a lawyer with a newborn child, and this recipe is easy enough for me to cook on the weekend to take some of the pressure off of my wife for later in the week. What's more, my wife and other children think this is a great meal, perfect for cold winter days. I've made two adjustments. First, I use the very spicy V8 brand vegetable juice, and the result is not as spicy as you might imagine, owing (I suppose) to the ameliorative effect of the lentils. Second, I double or triple the amount of mushrooms. They have enough substance (as if they were meat), and they absorb the flavor from the soup so well, that it is worth having more of them around. Really, this is worth a try. We've made it a weekly event lately because a double-batch provides enough lunch for the week.

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LAWYAMIKE

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Reviewed: Dec. 8, 2002

Yup, this was great! It was hearty, excellent during cold winter months (or any other day really) and sure to please everyone. Is also easy to get creative and customize seasonings and spices to your taste. I could not let this recipe pass without expressing my thanks. Yoohoo, it's a keeper.

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POP*SIKA

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Beefy Lentil Vegetable Soup

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