Reviewed: May 26, 2012

This is really great soup, and quite healthy. The only change I made to the recipe was to use half water/half veggie broth. As others have already mentioned, the vinegar is essential to this soup. Highly recommended, thanks for sharing this recipe!

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Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: May 14, 2012

Great lentil soup. It's very similar to how I always made lentil soup, which is what I found appealing. The key is the vinegar at the end. I thought it was a little weird at first but it actually tasted really good. Also, I'm italian so I put grated romano or pamasean cheese on everything... that really enhances the lentils even more. Enjoy.

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Reviewer:

Nicmic921

Reviewed: May 2, 2012

Excellent! I made this for our meal today, but I did make a few changes. I added about 1 cup of Morning Star Sausage Crumbles and I used Vegetable Broth instead of the water. It is a MUST to spritz a bit of Balsamic Vineagar on the soup when you eat it! YUMMO!!! I made some pits bread and some home made hummus and we had a feast! THanks for posting this recipe!!!

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Reviewer:

MUMLUVS2COOK

Cooking Level: Expert

Home Town: Allentown, Pennsylvania, USA

Living In: Walnutport, Pennsylvania, USA

Reviewed: Mar. 26, 2012

great lentil recipe. i followed the advice to go with the red wine vinegar... and we loved it! definitely, the more vinegar the better.

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Reviewer:

mail4jen

Reviewed: Mar. 2, 2012

Great recipe! Married to a Greek and made this for hubby during fasting time for Easter. Its delicious! I used green lentils (forgot it was brown lentils) which is why it turned out lighter. Taste is amazing! Better than the can stuff!!! Would highly recommend this recipe to anyone!

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Reviewer:

sexyboo

Cooking Level: Intermediate

Home Town: Markham, Ontario, Canada

Reviewed: Feb. 24, 2012

Nothing like finding traditional Greek recipes on the web. My mother-in-law (she pasted away 15 years ago) made this recipe many times and I would watch. I tried to duplicate this from memory to no avail. Not like Yai-yai's I would here. I tried your recipe and waited for my husbands and daughter's response. Got so many oohs and aahs along with a stroll down memory lane with thoughts of my mother-in-law on how she cooked with so much love. I realized in the past the ingredient I left out was the tomato paste and I also over cooked the lentils. Likeyou said, the vinegar makes this dish. I keep the vinegar on the table because my hubby puts in alot. Thanks a bunch. :)

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Reviewer:

Bobeenie

Reviewed: Feb. 20, 2012

My significant other is Greek but his family recipe is a bit different (I leave that one for him to cook - I don't want to mess with it!). This one sounded really tasty so I tried it and now this is MY recipe for fakes :) I followed the recipe exactly, except all I had in my pantry were red lentils so I skipped the fist step. It turned out great. I think next time I might have to double the recipe because between two of us, we almost finished it all. The vinegar is absolutely necessary to add at the end, it really enhances the flavours. Thanks for the recipe Diana.

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Reviewer:

hilarybear

Cooking Level: Intermediate

Reviewed: Feb. 18, 2012

This is an outstanding lentil soup, and even acceptable to my vegan friends. It has lots of flavor and is a very healthy and hearty dish. Thank you for sharing this with us, Diana.

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Reviewer:

nick

Reviewed: Jan. 31, 2012

Good, easy, inexpensive soup! Definitely drizzle some balsamic vinegar on it to up the flavor. I think next time, I'll add more carrots and peas as well, otherwise it was great!

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Reviewer:

SandyShores

Reviewed: Jan. 19, 2012

SO DELICIOUS. Even my mom raved (NO small feat!) I had made fakes before, but it was never this good. I think it was the tomato paste that made it taste more authentic and took it to a new level. A couple small tweaks: Doubled the recipe. I added an extra 2C of water because it got ridiculously thick. A little squeeze of fresh lemon juice for brightness. Anytime I sauté onion or garlic, I ALWAYS deglaze tha pan with a little white wine to get that nice toasted flavor off the pan. Also, I waited to add the carrots until it was almost time to deglaze so they wouldn't turn to mush. I used fresh garden herbs instead of dried: lots of oregano, a little sprig of rosemary and a tiny bit of thyme. Dash of paprika. Simmered on very low for 3 hours beyond recommended time. Again, so fabulous! Thanks for this recipe!

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