German Lentil Soup Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Feb. 13, 2011
we didn't like the bay leaf part
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Reviewed: Feb. 9, 2011
This isn't a bad soup, and we'll finish every drop, BUT -- the instructions are wrong (I doubled the water and still got just a thick stew, not a soup), the cooking time is off (lentils were done at around 4 hours), and the flavor is fairly forgettable. Increasing the water makes the flavor more and more forgettable with every ounce of corrective fluid added. If I make this again, and I just might -- I will triple the fluid and triple the spices to go with it, leaving the lentils & veg at the same amount. I can't help wondering if the original recipe meant three QUARTS of stock since it specifies a 5-6 quart slow cooker. I doubled the liquid and still had a little room left over in my 3 quart slow cooker...Thank you for sharing your recipe.
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Photo by JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA
Reviewed: Jan. 25, 2011
it had decent flavor, but it was way too thick and needed a lot more liquid. And I love thick soups!
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Photo by smllover

Cooking Level: Expert

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Reviewed: May 6, 2010
So delicious! I love how this soup turns out perfectly every time!
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Cooking Level: Beginning

Home Town: Union, Oregon, USA
Living In: Las Cruces, New Mexico, USA

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Reviewed: Apr. 23, 2010
A nice alternative to pea soup for using leftover ham.
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Reviewed: Apr. 22, 2010
Really good. I put 6 cups of broth & it still wasnt enogh, had to put more later. So be sure to put enough broth.
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Photo by Renee Z

Cooking Level: Intermediate

Home Town: Norwalk, California, USA
Living In: Monrovia, California, USA

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Reviewed: Apr. 6, 2010
Very good. I was a bit hesitant with a couple of the seasonings, but I try to make everything true to the recipe the first time in order to get the true feel of the dish - I did, and this was perfect. I did use a meaty ham hock instead of the cubed ham. I also did not have celery salt, and so used celery seed and some salt.
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Photo by MamaK

Cooking Level: Expert

Home Town: Melbourne, Florida, USA
Reviewed: Mar. 28, 2010
i really liked the idea of this. i even used reserved cooking liquid from corned beef and cabbage but it still was a bit lacking in flavor for me. i will try this again but will add more caraway. i cooked mine on high for 5 hours and doubled the liquid amount but i still had to add more liquid halfway through or it would have burned. the veggies and lentils were cooked perfectly though
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 21, 2010
It's just a personal preference but I thought this recipe lacked a lot of flavor. If I made it again I'd probably use a really salty hickory or maple flavored ham and I might toss in some bacon.
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Reviewed: Mar. 13, 2010
we were not at all impressed by this recipe. We at only one bowl.
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Cooking Level: Intermediate

Home Town: Lexington, Tennessee, USA
Living In: Henderson, Tennessee, USA

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Displaying results 11-20 (of 75) reviews

 
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