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!

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.

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.

Bland and gloopy. I won't be making this again.

The cilantro at the end adds the nicest flavor. A great soup that I plan to serve at my next family get-together.

Delicious! I added 2 more cups of broth to the soup to thin it out a little. So warming and hearty!

So good and easy to make. Except I made a stew instead of creamy soup! Perfect for a cold night!

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.

Everyone enjoyed this soup, I did add chicken to it. will make again.

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!

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!"

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.

Excellent! I used olive oil instead of veggie oil. I also used red lentils since that is what I had on hand, and it was perfect. My husband loved it, too. Thanks!

ok recipe. sort of bland. i probably won't make this again.

I used what veggies I had on hand, which differed a bit from the recipe. I pureed about 1/2 of it and left 1/2 chunky. Very good. Perfect for a cold day. I will make this again.

This was only okay until we added lots of black pepper to our bowls. DEFINITELY add a lot of black pepper to this. I also think it would be better with Italian-style stewed tomatoes and not regular ones, and that would give it a lot of flavor. As would topping it with Parmesan.

This soup is delicious! I put more barley in, though as I like it, and aso added green onions. Very tasty!