Reviewed: Nov. 21, 2009

Hearty and delicious. I followed the advice of others and used olive oil in place of butter. My family loved it and the leftovers were just as delicious for lunch the next day.

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neghdz

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Reviewed: Nov. 17, 2009

this soup is great! i prefer my soup on the thick side, and the addition of barley is spot on. i added 2 more garlic cloves (we love garlic), and didn't add the cheese cuz i didn't have any, otherwise followed the recipe as is. this is a keeper. thanks for sharing suzanne:)

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weeble

Cooking Level: Expert

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Reviewed: Nov. 8, 2009

Good and healthy. Thx

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LadybugBates

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Reviewed: Oct. 28, 2009

great soup, better the next day. even the little ones (2&3) loved it!

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latsyrc

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: Mar. 28, 2009

We enjoyed this soup. I didn't have any barley, so I doubled the lentils. Can't wait to try again with barley.

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GHOS5425

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Reviewed: Jan. 12, 2009

Excellent recipe. Easy to prepare and tastes really good. With a few staple ingredients, it's possible to put together a very satisfying dinner. I've made this many times. I think the best version was when I added some nice lamb stew meat. If you like lamb, you have to try it. Great meal for one of those days when it's just too stinkin' cold to go out for anything.

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Anthony's Grammy

Cooking Level: Expert

Home Town: Charlotte, Michigan, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 20, 2008

Pretty good. A very basic, essential soup recipe. It's filling and pretty flavorful, just a typical lentil/barley soup. I used vegetable bouillon and forgoed the cheese.

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Kristen

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2008

the soup was ok, but I would personally add less rosemary

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Emilka

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Reviewed: Aug. 24, 2008

This was a really good recipe. I used larger carrot chunks so by the time they were cooked through(a couple of hours), the lentils and barley were a little softer than they should have been, but still good. I used a few more cups of liquid than the recipe originally calls for-I don't like thick soup. And while I intended to follow this recipe as written, I did add bacon (alot!) for flavor. My boyfriend is very wary of eating anything %100 vegetarian. Next time I will cut the carrots smaller and probably use the bacon and extra liquid again.

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Lauren H

Cooking Level: Expert

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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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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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appleallen

Cooking Level: Intermediate

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Reviewed: Jun. 2, 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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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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Ligia

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Reviewed: Nov. 20, 2007

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

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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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