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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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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smllover

Cooking Level: Expert

Reviewed: May 6, 2010

So delicious! I love how this soup turns out perfectly every time!

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STARRYMOON

Cooking Level: Beginning

Home Town: Union, Oregon, USA

Living In: Las Cruces, New Mexico, USA

Reviewed: Apr. 23, 2010

A nice alternative to pea soup for using leftover ham.

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BRG

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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Renee Z

Cooking Level: Intermediate

Home Town: Norwalk, California, USA

Living In: Monrovia, California, USA

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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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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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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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