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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. 10, 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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Reviewer:

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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Reviewer:

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: Germantown, 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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Reviewer:

SHADYB


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Reviewed: Nov. 20, 2004

This was good and intresting....My two year old was not a fan of it but my husband loves it.....

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Reviewer:

CHEFANDERSEN

	Cooking Level: Expert Living In: Seattle, Washington, USA
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