Reviewed: Jun. 29, 2007

REALLY good soup. A little off the beaten lentil path with some of the flavors, but even my kids ate this. Great flavor and easy to make. I left out the ham, simply because we rarely eat pork and didn't have any. I did use a very small amount of bacon instead (2 strips worth). Other than that, I stayed true to the recipe! WILL definitely make this again. Served along side the Homesteader Cornbread recipe on this site with a green salad and it was a grrreat meal!

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Fervent Frugal Foodie

Cooking Level: Expert

Home Town: Lancaster, Ohio, USA

Living In: Redding, California, USA

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Reviewed: Feb. 14, 2007

This was a great recipe. I have never made lentil soup before, so having a German heritage, this recipe caught my eye. Have way through making it, I had to add 1 cup more of chicken broth. I like thick soups, so this worked out well for me. I was concerned that the vegetable swould not be cooked, but I followed the recipe and it terned out wonderful. While cooking the soup, the aroma through the house was like any ones Grandma's house. A keeper recipe.

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Peggy 's Kitchen

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Reviewed: Jan. 20, 2007

This is a really good soup. The second time I made this, I omitted the caraway seed and used lite smoked sausage. Both times, I found that I had to use a good bit more liquid than called for. Overall, a very tasty soup.

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STACIS

Cooking Level: Expert

Home Town: Zanesville, Ohio, USA

Living In: Spartanburg, South Carolina, USA

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Reviewed: Nov. 29, 2006

This is a great recipe, if you follow others' advice and add the extra broth. We have made this twice, once in the crock pot and once on the stove when we were short on time. We added cubed, cooked ham and a couple extra cans of chicken broth and it came out perfectly both times with excellent flavor. The family loves it.

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krisfriz

Cooking Level: Intermediate

Home Town: Ormond Beach, Florida, USA

Living In: Maple Valley, Washington, USA

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Reviewed: Nov. 20, 2006

Loved this with a few changes!! Sauted the veggies with 1 slice of ham for flavor & used leftover Thanksgiving turkey. Cooked on stovetop. Wasn't sure how thic it would be after continually adding water so added little mashed potato & carot mixture to thicken. Yummy! We put some yougurt in our bowl with it.

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MARRIEDTOAGREEK

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2006

Yes, without a doubt you will have to add more liquid. Aside from that, I am also thinking that next time I will leave out the caraway seeds (if you're not a big fan, you just are not a big fan) and maybe add a bit more Worcestershire. I also like my lentils a bit saltier, so I salted my own bowl, but again, that's a personal preference, and I would rather under-salt so each person can add if they like. I'll keep this one and mark the caraway seeds as "optional".

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CBARBUSCA

Cooking Level: Intermediate

Home Town: Bradenton, Florida, USA

Living In: Bucharest, Bucuresti, Romania

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Reviewed: Oct. 9, 2006

I'm rating this a four due to the wonderful flavor, however, I'm giving it a three for the amount of liquid stated. I agree with others that three cups of broth is certainly not enough. I've been making lentil soup for many years and I know how quickly the lentils absorb the liquid. I made my own stock with a leftover carcass and had to keep added canned broth. I'm German, so the recipe title is what attracted me to view it and I really loved the caraway seed addition as it gave the soup a really nice flavor. In lieu of the parsley, I used kale and added more seasonings than stated. Very good recipe but please keep an eye on it. Thanks Claire!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Sep. 30, 2006

The recipe can easily be a 5 star recipe by simply adding a couple more cans of chicken broth. The recipe doesnt call for enough stock as written. I cooked it on the stove and it took about an hour or so. I used 4 cans of broth which created a very thick soup- it could have easily taken another can. The flavor is great however, and i do recommend it. One other thing, i might also use low sodium broth as it is a little salty.

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Cindy D.

Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

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Reviewed: May 8, 2006

Followed recipe but this ended up completely dried out and burned on the edges. I added a cup of extra broth even! Will not make again.

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Mandy

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Mar. 19, 2006

We really liked this, plus it makes a huge batch so there's enough soup to freeze for later.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 31, 2006

I was pleasantly surprised by this dish. I was going to rate it a five, but I think the amount of chicken broth called for needs to be increased. After four hours, the broth was completely gone and it started to burn. I then added the rest of a 3qt. container of organic chicken broth and it had just enough liquid. Overall, this recipe comes together so quickly, tastes great, and is a relatively low cost meal. I think next time I will have pumpernickel or other brown bread with it. When they first saw it, my family was not too happy because it just doesn't look pretty, but after eating it, they were extremely happy with it. Another added bonus is the great spicy odors that flow through your house while it is cooking. Definitely a keeper! Thanks:)

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COURTNEYSUNSHINE

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2006

This was EXCELLENT! I am not a huge fan of celery, but decided to stick with the recipe, and it was excellent. The only change I made was I substituted smoked sausage for the ham. The flavor was AWESOME!!! Definitely a keeper!

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LOldis

Cooking Level: Intermediate

Home Town: Carmel, Indiana, USA

Living In: Anniston, Alabama, USA

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Reviewed: Dec. 12, 2005

I had never made or had Lentil soup before. I was very pleased with this. Didn't give it 5 stars because I'm not sure what it was supposed to taste like - but overall it was very, very good.

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JILLYSMOM99

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Reviewed: Nov. 1, 2005

Mmm, mmm, good! I made it on the stovetop. Sauteed 2 garlic cloves (instead of the powder called for later), 1/2 a green pepper, 1/2 a red onion and the carrots (didn't use celery). Then added cubed chicken instead of ham. When the chicken was nearly cooked, I added the rest of the ingredients until the lentils were cooked. Very tasty! And the smell is incredible!

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Jun. 7, 2005

I've been making this lentil soup for a few years, and it's been perfect every time. I drop in a ham hock instead of cubed ham. Halfway through the cooking, I take the ham hock out, hack at it a bit to get some chunks of ham off, then put it all back in. I also don't have a slow cooker, so I just cook it slowly on the stove.

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KEMTON

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Mar. 13, 2005

I didn't have ham, but that didn't seem to affect the end result as this was a very good soup. Smelled very good while it was simmering.

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CLH763

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Reviewed: Nov. 27, 2004

This is a real keeper. I left out the caraway seed (I don't care for them) and used low sodium chicken stock. The whole family raved about it!

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Jim

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Reviewed: Oct. 2, 2004

Wonderful flavor and easy to prepare. Great for a cold Saturday at home! Goes well with a spinach salad and whole wheat bread.

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JIHI

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Reviewed: Feb. 21, 2004

I made this soup and then left the house for 4 hours. Luckily, I wasn't gone longer since the lentils had absorbed all of the liquid in the recipe by that time! ( There is nothing wrong with my crock pot and I did have it on the low setting. I ended up adding 4 additional cups of broth and the finished product was very good.

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RUTH-ANN

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Reviewed: Feb. 6, 2004

Very good! Omitted the ham and used about twice the chicken broth called for, but those were the only changes. I've never cooked with caraway seed before, and never would have paired it with nutmeg. But we both loved the taste and will be fixing this one again.

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VALIERRAN

Cooking Level: Expert

Living In: Springfield, Missouri, USA

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