Reviewed: Apr. 30, 2011

Due to the fact that I live in the middle of nowhere, I didn't use a parsnip, but didn't feel like it took away from the soup. Still absolutely delicuous, the worcestershire, red wine, and soy sauce really added that extra flavor that I am always looking for in my lentil soups.

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Reviewer:

Kate Y.

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Portales, New Mexico, USA

Reviewed: Jan. 25, 2011

Absolutely wonderful! The only changes I made were to add more potatoes and carrots, as well as some curry and cumin. Delicious! I made this only a few days ago, intentionally doubled the recipe to freeze a bunch... it's already been thawed and eaten. Thanks for the recipe!

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Reviewer:

nervytwig

Cooking Level: Intermediate

Home Town: Oakville, Ontario, Canada

Living In: Chemainus, British Columbia, Canada

Reviewed: Jan. 23, 2011

I made this soup last night! It was soo delicious!! We've never cooked with leeks or parnsips before but the smell was so intoxicating we favored it before we even tried it! The only thing we didn't add was the celery( a great dislike by the bf) or the wine, we where shopping on a budget but it tasted very good! Thanks for the recipe!

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Reviewer:

pookcooks

Reviewed: Jan. 9, 2011

Excellent! Really comes together at the end of cooking. Make sure not to overcook the lentils.

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3 users found this review helpful

Reviewer:

bau6

Reviewed: Nov. 21, 2010

GREAT lentil soup recipe! I took the advice of past reviews and added salt and lots of pepper, some granulated garlic and oregano just to get a bit more flavor into it. The leftovers are delicious too! Definitely making this again and again.

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Reviewer:

kelsiekrocker

Cooking Level: Intermediate

Reviewed: Aug. 12, 2010

Add tomatoes AFTER the lentil are cooked, otherwise it is possible the lentils will not soften no matter how long you cook them for. Great hearty soup - and I agree, add more stock. Enjoy!

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Reviewer:

mtooley

Reviewed: Mar. 31, 2010

Oh. My. Gosh. This was so good! I followed the recipe exactly, except I left out the cilantro because I can't stand the stuff. Added frozen carrots and peas at the end of cooking, too. The flavor was just incredible! And so filling, too! :D I'll definitely be making more of this in the future.

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Reviewer:

tracy

Reviewed: Jan. 19, 2010

This soup was warm and filling! The lentils had to be cooked an extra 15 minutes longer because they were not quite done in the time range it stated. Pepper.. I added a lot of black pepper and some salt. I think next time I'll add extra veggies.

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Reviewer:

evenparabola

Cooking Level: Beginning

Home Town: Bethlehem, Pennsylvania, USA

Reviewed: Jan. 15, 2010

I made this soup but added a pound of cut up smoked sausage and there was nothing left of the batch. I will make this on a regular basis because it is easy and so good. All you need to add is rolls or biscuits for the perfect meal.

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Reviewer:

ReneeK

Reviewed: Dec. 31, 2009

This is VERY good. My husband looked rather underwhelmed when I handed him his bowl, but he happily announced that it was not only good but better than it looked. (funny man!) The changes I made: olive oil, 2 carrots, no parsnip, 3 potatoes, not peeled, no worcestershire sauce, no wine, forgot the cilantro, and used fire-roasted tomatoes with garlic, added some pan-fried chicken and apple sausage and used chicken stock rather than vegie stock. Very good flavor - no need for salt.

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4 users found this review helpful