The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 20, 2009
Even my picky husband liked it!!! It is so healthy too. I have to admit that I made a few alterations. I only added half of the chicken stock (3 1/2 cups) because that was all I had. I added 3 cups of water to make up the difference in volume. I didn't add any wine or bay leaves, again I didn't have any. To make up for the lack of salt from the chicken stock I didn't use, I added 1 teaspoon of salt and 1 tablespoon of garlic powder for an extra kick. Finally, I used two cans of Italian stewed tomatoes for the tomatoes. Despite my alterations, it turned out great. I will make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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Reviewed: Oct. 12, 2009
We loved this soup! I only used 8 oz of tomato sauce because that's what I had on hand. I also sheredded the carrots because I prefer that way.
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Cooking Level: Intermediate

The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 12, 2009
Delicious lentil soup recipe that is super healthy! It is very flexible in terms of adjustments according to what you have (or don't have) in your kitchen pantry. This is my go-to lentil soup recipe that I can't survive without in winter!
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 17, 2009
Very good, I used the whole 16oz of lentils and only one large onion and only 4 cups of chicken broth because of the expense. All I had on hand was a large can of whole stewed tomatoes which I used juice and all. I used about a tsp of dried parsley instead of fresh. This was very good, will definitely make again, maybe will try with veggie broth to try out a vegetarian version next time
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 28, 2009
WOW! This was amazing. I did have to modify due to not having some ingredients on hand. This was my first lentil soup and it is DEFINITELY a keeper. Modifications:1 bag frozen onion sauté in 2 tbsp olive oil. Add 1 1/2 - 2 bags of frozen veggie soup mix, sauté 10 min. Add 1 can diced tomatoes, 1 can regular rotel drained, 2 tsp garlic power, 2 tsp paprika, 1 tsp pepper, 1 tsp salt, 1 tsp dry bay leaves, 7-8 Cups chicken broth and 1½cups of lentils. Cooked 30 in and lentils were already tender. Added to cooked brown rice when done!! Has a nice spicy kick!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 27, 2009
this is awesome!! especially the next day, all of the flavours meld and it tastes even better!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: May 13, 2009
Very good. You can use any combo of veggies you want, and once I was low on lentils so I added a can of black beans. Also have sauteed sliced turkey sausage in with the onions before adding veggies & deglazing with broth, and it added a delicious flavor. Have used both red & white wine, both good.
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: May 3, 2009
Better the next day. It was bland the night I made it (a bit disappointing). But it was much better as leftovers for lunch. I think the flavors needed to marinate together for a while.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 16, 2009
My family and I enjoyed this soup. It is especially great for breaking a cleansing fast with the veggies. I will make again and next time thicken by pureeing some of the lentils after they are cooked.
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Cooking Level: Expert

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 15, 2009
It tasted way too tomato-y and acidic.
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Cooking Level: Beginning

Home Town: San Mateo, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 14, 2009
Excellent, I replaced wine with apple juice and added frozen spinach, potatos, and brown rice. Wonderful!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 9, 2009
Very delicious! Instead of the crushed tomatoes, I used 1 (28oz) can of Hunts Diced tomatoes with Basil, Garlic & Oregano plus 1 (14.5 oz) can of DelMonte petite cut diced tomatoes with Garlic & Olive Oil. Instead of 7 c chic broth, I used 6 c chic broth with about 1 c of College Inn Chicken Broth with Roasted Vegetables. I think these additions made a substantial difference in the taste of the soup due to the additional spices and flavors.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 5, 2009
Very good, although the tomatoes make it a bit acidic. Definitely do not use 3 1/2 cups of crushed tomatoes - it's way too much. I doubled the carrots and celery.
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 3, 2009
I made this for New Years Day and it was awesome. My whole family loved it. Two days later I put some leftover soup on a giant baked potatoe and it is even better now. I loved how tomatoey it is. I made no substitions.. it was great.
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Cooking Level: Expert

Home Town: Mulberry, Florida, USA
Living In: Puyallup, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 10, 2008
Probably the best soup I've ever made. My husband loved it--That's always a plus! I didn't have any wine, so I just substituted with extra chicken broth. Came out excellent
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 18, 2008
We enjoyed this soup very much, and it is indeed much better on the 2nd day. I added much more garlic, twice the paprika, and also used some cumin and hot chile sauce. We skipped the parmesan cheese, and served it instead with a curried fried egg on top.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 24, 2008
I had high expectations for this based on all the glowing reviews. Wow-ee; was this STRONG on tomato flavor (not quite what I was looking for). It was also pretty acidic. I tried to cut the acidity with some brown sugar, which helped only marginally. Adding parmesan & sour cream to individual servings also helped some. I don't think I'll make this one again. I have a recipe similar to this with all the vegetables etc, but without the tomatoes. I like that one much better.
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Cooking Level: Expert

Home Town: Oneida, New York, USA
Living In: Oswego, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 18, 2008
This soup is so easy and delicious, I'll make it again and again, I'm sure. Wonderful recipe!
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Cooking Level: Expert

Home Town: Pattersonville, New York, USA
Living In: Hartfield, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 12, 2008
I thought this was easy to prepare, healthy and yummy! I was so proud of myself for using homemade chicken stock that I had in the freezer from preparing whole chickens for other recipes on this site. I think homemade stock tastes much better than the canned stuff! Plus I saved the cost of buying the canned stuff. Anyway, the soup was very good. You can spice it up if you need more flavor, too.
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Cooking Level: Expert

Living In: Camarillo, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 5, 2008
a little thick..but all in all it tasted pretty good :)
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