The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 22, 2009
This was delicious. I didn't have a parsnip or leak on hand. I substituted fresh parsley for cilantro because my husband hates cilantro. I also left out the wine and added an extra cup of vegetable broth like other reviewers suggested. I think this would be good any way you make it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 3, 2009
Great taste. It's really more of a stew than a soup (and we added an extra cup of stock and extra water). In one bowl I added balsamic vinegar and in another added tabasco. Both were great. I highly recommend.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 29, 2009
Excellent. Don't skip the wine; it adds complexity to the flavor. Very good and hearty.
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 17, 2009
Really enjoyed this. Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
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Reviewed: Jan. 29, 2009
very, very good! We're not vegetarian, so I used chicken stock instead of vegetable broth. I chopped up all the veggies and then saute'd them in batches (all at once would crowd the pan) so they'd brown nicely before dumping them in the pot with lentils & liquids. I also added the green onions at the very end so they wouldn't loose all their flavor, and didn't use cilantro because we don't care for it much. Also added extra liquid- a splash more wine, at least a cup extra of broth... very, very good soup. Topped it off with fresh cracked pepper and shredded parmesan cheese.
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Cooking Level: Expert

Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 21, 2009
Orignally, I was going to give this four stars based on my first bowl. Even the second wasn't bad, but the thing started to become something other than soup, more like a stew. By the third bowl, it was a gloppy unappetizing mess. I guess the lentils absorbed all the water. There are better soups out there. I'll try those.
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Cooking Level: Intermediate

Home Town: Breckenridge Hills, Missouri, USA
Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 9, 2009
The recipe doesn't call for enough broth for the amount of lentils it tells you to use. I had to keep adding broth and water. but it's yummy!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 28, 2008
I thought overall it was pretty good. I made a few adjustments though. I couldn't find parsnip at my local grocery store, i had two medium potatos, no soy sauce, no red wine (b/c i forgot), but i added extra tobasco sause. This was not very soup-like, i think i was expecting it to be more watery. a great overall taste though.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 25, 2008
This soup was very good. I enjoyed its complex nature. The cilantro added a lovely pungency which cleared my sinuses (added bonus). ;) I used Columbia Winery Merlot for the wine. I also added crimini mushrooms towards the end and a cumin/curry powder combo as one reviewer suggested. Good stuff!
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 10, 2008
awesome soup. i added 4 cups of vegetable stock instead of 3, salt, pepper, cumin, mustard seed, vinegar and tabasco. i also pureed about half of the recipe to make the soup thicker. amazing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 23, 2008
This was a good soup. We did not have all of the ingredients so substituted a little. I used chicken broth and added extra liquid as the other reviews suggested. I did not puree it and left is as a stew. I will make it again.
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Cooking Level: Expert

Home Town: Janesville, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 5, 2008
The cilantro at the end adds the nicest flavor. A great soup that I plan to serve at my next family get-together.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 13, 2007
Bland and gloopy. I won't be making this again.
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Cooking Level: Intermediate

Home Town: Nyabing, Western Australia, Australia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 5, 2007
Delicious! I added 2 more cups of broth to the soup to thin it out a little. So warming and hearty!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 8, 2007
So good and easy to make. Except I made a stew instead of creamy soup! Perfect for a cold night!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 9, 2007
Kind of bland. Needs salt. I added a little cumin and a little curry powder and it tasted great after that. Also, I added kernel corn and cut green beans. Very filling.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 6, 2007
Everyone enjoyed this soup, I did add chicken to it. will make again.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 6, 2007
I love homemade soup and this one is a keeper! It's full of good for you ingrediants, low fat, high fiber and high flavor. My son's girlfriend and I love lentils, but no one else will eat them. So with Nikki was coming over, I made this just for the two of us. I left off the onions (allergy) the leek (didn't have any) and used Italian diced tomatoes and Bragg's Amino Acids instead of the woy and worchestshire sauce. Then like the other reviewer, I used my immersion blender for half of the soup before serving so that it was a more blended consistency. Thanks for sharing!
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Cooking Level: Intermediate

Home Town: Elmira Heights, New York, USA
Living In: Ellijay, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 10, 2006
This was absolutely delicous! It was comfot food and I felt so good about eating it, knowing how healthy it was! I substituted corn oil, 1 large onion, 2 real tomatoes diced, chicken stock, cooking wine, 1/4 bunch of cilantro. I also omitted the parsnip because they dont have them at the supermarket. Other than that I followed the recipe to the letter and it came out so great. I served half as a soup (using most of the liquid). And the next day I served it with brown rice like rice-and-beans. Any vegetarian will be like "yumskers!"
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 5, 2006
My wife said she wanted a hearty soup tonight, giving me short notice. Finding this recipe on the site made the evening for us. Since 'hearty' for me means meat, I cooked some sweet Italian turkey sausage on the side and dumped it in for about the last 10 min. There are myriad ways of successfully altering this recipe, and always coming out on top, I would suspect. Thanks.
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