Reviewed: Aug. 12, 2009

I really liked this, but it made a bigger batch than we anticipated and it was more than my husband and I could eat. We got tired of the leftovers very quickly. But the taste was good, even reheated.

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shelsy

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Reviewed: May 11, 2009

This is a delicious soup! We've grown a huge amount of Chard in our 'Square Foot Garden' and we were really glad to find a recipe that used a lb and a half! We did use all of the broth and just added about two cups of water. The lemon flavor was surprisingly good, we'll be serving this again soon. Yummy!

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radiocycle

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Reviewed: Apr. 5, 2009

I had this soup at a restaurant near my work on several lunch occasions. It was sooo good and healthy that I longed to find a recipe similar to what the Lebonese chef created. I have found it right here and have made it several times for guests accompanied by fatttoush salad. Always a hit.

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monica m.

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Reviewed: Feb. 4, 2009

Excellent soup with robust and tangy flavor. I love serving this with stuffed grape leaves and pita bread. Makes for a great meal.

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ratlwm

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Reviewed: Oct. 22, 2008

This recipe was tasty. I didn't follow it exactly, rather used it as a loose guideline. I'm sure it's delicious as specified, but I used about half the ingredients and came out with quite a bit of flavor. I didn't have parsley or cilantro, (and I kind of felt like the flavors clashed a little anyway) so I upped the thyme and added some bouillon. I also subbed kale for swiss chard, because I'm on a kale kick and it's so nutritious and its texture holds up well in soups. Finally, I used canned lentils- really saved time, definitely just as good. Being a lemon lover, (particularly with lentils) I didn't think the lemon flavor was too much, especially if you let it sit for a while and let the garlic and onion flavors absorb.

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scorpinthekitchen

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Reviewed: Apr. 8, 2008

It's so healthy, that is the biggest benefit. The directions were a bog lenthy...Just boil the broth and put in lentils and later on at greens.You could use any green like mustard or kale too. Immidiately I wanted to eat it all but by the next day, I was sick of it!

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Rachelle

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Reviewed: Jun. 19, 2007

I loved this soup especially because of all the fresh herbs in it. I would definitely make it again!

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jms433

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Reviewed: Mar. 3, 2007

I didn't realize this required pre-seasoning chicken stock, so instead I created a bouquet garni with the herbs, and used straight chicken stock in lieu of the water. I loved the lemony flavor and enjoyed the addition of swiss chard. Like many, I shortened the cooking time for the stock and for the lentils.

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leahrv

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Reviewed: Apr. 20, 2006

I highly recommend, the dark greens are so tasty in this soup unfortunetly the lemon really over powered the flavors, because of this the soup tasted better the next night. I'll make again with half the lemon suggested.

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FieldGreens

Cooking Level: Intermediate

Home Town: Newcastle, California, USA

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Reviewed: Mar. 29, 2006

Overall a good soup. I added a lot of extra lemon and ground black pepper. Followed the suggestions of others and only cooked the lentils for 25 minutes. I served it with some warm pita and everyone seemed pretty happy. I will make it again.

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Marianne Ortiz

Cooking Level: Intermediate

Home Town: Wallingford, Pennsylvania, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 20, 2006

I like this!! I agree with a previous comment about shortening the cooking time. I would only cook the lentils about 20-25 minutes and simply because I absolutely adore lemon, I think I will add more than 1/2 cup next time. I would also add the TIP to those not familiar with chard, that like spinach, it is important to wash sufficiently to get the dirt off the leaves. I am sure I will make this again.

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JZSUSAN

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 28, 2005

Living in Italy it is hard to find all the seasonings this soup required (!) so I replaced the parsley and thyme with sage, and added a sprig of rosemary while simmering the broth. Everyone I served it to really loved it, but I found the salt from the prepared chicken stock to be overwhelming. I think it would be good with feta cheese sprinkled on top.

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Jetgirly

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Oct. 14, 2005

Very good, filling, great taste, and healthy. However, I found the length of the cooking times to be absurd and unnecessarily long. The first cooking time (for the broth), I cut back to 30 min; also, I used all the broth and only added a little extra water. I cooked the lentils for about 30 minutes, until tender but not mushy, the way I like them, and I did not simmer it a full 15 minutes after adding the remaning ingredients. I think this would also be very good with spinach or any other green in place of the chard.

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ESTEPHAN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: May 1, 2005

YO!! The wife hated it, but I was feel'n this one. BIG UP. I made some garlic cheesy bread to go with, yo perfect match....not enough good things I can say abouts it!!

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