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Reviewed: Jul. 11, 2008

A very good recipe although I did make the alterations suggested by changing the butter to olive oil and omitting the cheese. I also substituted vegetable bouillon for the chicken bouillon and added a half cup of zucchini. Not quite what the recipe originally intended but it still turned out to be a delicious soup.

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Reviewer:

Emily


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Reviewed: Jun. 18, 2008

I added dill & simmered the lentils in the broth for about 20 mins. before adding the other ingredients. Very tasty & super easy to prepare! Our family favorite!!!

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Reviewer:

appleallen

	Cooking Level: Intermediate
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Reviewed: Jun. 12, 2008

Very tasty. Extremely hearty and thick - I wouln't call it a soup, just a lentil and barley dish.

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B

	Cooking Level: Intermediate
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Reviewed: May 1, 2008

This recipe is awesome! I use olive oil and whatever stock I have on hand -- no cheese is needed in my opinion.

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Reviewer:

Laura

	Cooking Level: Expert Home Town: Stony Brook, New York, USA Living In: New York, New York, USA
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Reviewed: Feb. 7, 2008

My family loves this soup. Its thick & hearty and a perfect comfort food. I took the previous reviewers advice & substituted the olive oil for the butter & omitted the swiss cheese. Healthy & yummy, plus it is a Weight Watchers core food if you make the previous changes.

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Reviewer:

Ligia


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Reviewed: Nov. 20, 2007

good, but makes alot if nobody else eats beans:)

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Reviewer:

ALAINDREA

	Cooking Level: Expert
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Reviewed: Jan. 30, 2007

If you nix the Swiss Cheese and substitute olive oil for the butter /margarine option, this hearty lentil soup is a terrific heart-healthy dish. Lentils and pearl barley make it thick and satisfying, especially on a winter night.

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Reviewer:

Carmela


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