Reviewed: May 28, 2006

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!

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Reviewer:

SCRAPULOUS

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Reviewed: Dec. 28, 2005

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

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COURTWOLF

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Brooklyn, New York, USA

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Reviewed: Dec. 22, 2005

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.

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LECKMAN

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Reviewed: Nov. 27, 2005

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.

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Jun. 24, 2005

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

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IRENAR5

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Reviewed: Nov. 1, 2004

I love lentils and this soup is delicious, my roomate wasn't as pleased though he thought that it should only be a 3, he must not love lentils. Oh, yea, I cooked the veggies down with a half stick a butter with the vegetable oil.

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EROCK101

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Sep. 7, 2004

This is a fantastic base recipe to create many flavours off of. I used parsnips, potatoes, carrots, onions and green beans to create a hearty soup. I found that I needed to add lots of herbs and spices to really get flavour out of the broth. I definately recommend this recipe.

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NATHALIE1

Cooking Level: Expert

Living In: Merville, British Columbia, Canada

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Reviewed: Nov. 5, 2003

Great recipe. I didn't add the wine and I didn't miss it. I substituted an onion for the leek and though I'm sure it would have been even more flavorful with the leek it was fine as it was. The root vegetables gave it a delicious taste. I pureed half of the soup for a semi-chunky consistancy.

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MMH429

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Reviewed: Apr. 19, 2003

Excellent! I didn't have red wine, so left that out, but it still tastes great.

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CLG55555

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Reviewed: Jan. 16, 2002

A very hearty soup. The recipe made more than the 4 servings listed. Had to substitute cooking sherry for the red wine. Will make this one again.

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MEHNER

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Reviewed: Oct. 28, 2001

Excellent soup for those chilly nights. This soup has a wonderful flavor and is easy to make. My only change was that I increased the amounts of vegetable stock, wine, and Worcestershire as the lentils soaked up a lot of the broth.

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Reviewer:

Allison

Cooking Level: Intermediate

Home Town: La Follette, Tennessee, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Apr. 29, 2001

Way too many lentils. Not that good.

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STRATTONSAN

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Reviewed: Nov. 19, 2000

Just what you need for a cold night! Warm, hearty. One change - I did not put it in the blender - I kept it as a chunky stew. Fabulous! Made the work easier too. I made it a week ago and we are still eating the leftovers. And I don't eat leftovers - so that should say something!

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