Now thats some good lentil soup!

loved this soup! first home-made soup that i made and my boyfriend loved it! just hope i don't get chained to the kitchen! :D

Simple and fabulous. I doubled, maybe tripled, the garlic, and it came out great. Oh and I didn't have wine so I combined some soy sauce and vinegar and it really mellowed out the tomato-y flavor, so that was good. I will definitely make this many more times.

Great!

a thouroughly great recipes!

I'm a huge fan of lentil soup, but this was a so-so recipe... not much flavor... tastes like chicken stock, tomatoes, and lentils. I suggest adding some more spice for flavor. Might taste better with beef stock... I will look for another lentil soup recipe

A nice, filling lentil soup. I forgot the Parmesan, but added a dollop of sour ceam before serving. Tried the Parmesan with leftovers, and it definitely adds another dimension. Thanks for a tasty recipe!

This was fantastic! My husband said I should have something else for dinner in the event our ten year old daughter wouldn't eat Lentils. She tasted the soup to check for doneness. She said it was great! She had 2 bowls! I will not add the salt next time as our Italian parmesan adds enough salt. Also, I added Chicken Sausage. Definitely a keeper!

My family loves this recipe. I usually make big batches w/out the wine and can it in quarts for quick dinners. I add a 1/4 cup of wine when I reheat it. For some reason, the flavor is just better when the wine is added later.

I didn't have any white wine and used sherry instead (don't know if that's okay or not), and the soup was good, but not as flavorful as I would have expected, until adding the parmesan. Once I added nice portion of parmesan, it was pretty awesome.

GREAT Lentil soup recipe! We had a bag of lentils in the cupboard, so I went looking for a good Lentil Soup recipe, and this was it! My husband, who I recently converted to going vegetarian, LOVED this hearty soup. He said it had a great "meaty" flavor. The flavor really is very full - great seasoning! My only changes were to add more garlic, and, since I didn't have quite enough crushed tomatoes on hand, I took the suggestion of another reviewer and used tomato sauce instead. Worked great! Lots of leftovers, so we'll be having this for lunch for a couple of days!

I have made this recipe at least ten times and am finally making a review. I have settled on those small black lentils. You can also use WAY MORE lentils than what is mentioned here. I let them soak for about 4 hours, or overnight, it does not matter. If you do not have crushed tomatoes, tomato sauce works fine. I save money by using dried parsley because it is so expensive to buy it fresh where I live. They make you buy a huge bundle of it. Thanks for the recipe! Also, this is HUGE: It tastes WAY WAY WAY better the 2nd day. If you eat it fresh out of the pan, it is so-so, but if you put it in a big jar and eat it the next day, Mmmmmm.......

What a great lunchtime food. It fills me up without making me so full I'm ready to sleep and is perfect for winter.

Absolutely delicious. Such a GREAT comfort food. So much flavor with such simple ingredients. It probably depends on the type of lentils you use, but I didn't soak mine and they cooked up tender at exactly one hour. This recipe is also quite flexible. I'm not a wine drinker, so I used all chicken stock, added extra garlic, and threw in some chopped chicken breast. I bet vegetable stock or beef stock would be delicious as well.

This was a fun recipe to make. It turned out rather well. I used black-eyed peas instead of the lentils, but I think it would be better with lentils. It could have used more liquid that it called for. I upped the wine to one cup but it was still a very dry "soup".

This is very yummy. Here's my take on it: I left out the onions (DH is allergic) and substituted red wine for the white. I used a cheap Shiraz wine but as long as you would drink it, it's all good. Just don't use cooking wine...blech. I chose red because white wine is for the lighter "meats" and lentils are the vegeterian equivalent of beef! Now, wine has a tendency to make things seem more salty (chemistry smarties will probably know the reason for this), so for stock, I used Glace de Poulet Gold, which is low-sodium, restaurant-quality, and absolutely ROCKS. (NOTE: I am not in any way affiliated with the brand, nor do I own company stock -- a little pun for you clever types). I kept the spices the same, except at the end I added a dash of red pepper flakes for a little kick, as we're a wild and crazy bunch around here.

Great taste. I think the wine makes the difference.

Better then my mothers lentil soup. I got 4 picky kids and even they all loved it!

Deeeee-licious! Made it for the folks and siblings...my 15 yr old, picky lil sister was asking for more the next day!

This soup was so tasty! I used 3 (14-oz) cans chicken broth and 1 can of beef broth, and used a dry red wine instead of white. That added a wonderful richness to the soup. Like others, I didn't presoak the lentils. They weren't as soft as I might have expected, so perhaps a little longer cooking time would have done the trick. Still, it was hearty and flavorful--even better the next day!