The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Nov. 8, 2009
Good and healthy. Thx
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Oct. 28, 2009
great soup, better the next day. even the little ones (2&3) loved it!
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Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
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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Cooking Level: Expert

Home Town: Charlotte, Michigan, USA
Living In: Chicago, Illinois, USA
The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Oct. 15, 2008
the soup was ok, but I would personally add less rosemary
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
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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Cooking Level: Expert

Home Town: Stony Brook, New York, USA
Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Nov. 20, 2007
good, but makes alot if nobody else eats beans:)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
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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