The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 9, 2005
Better then my mothers lentil soup. I got 4 picky kids and even they all loved it!
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Cooking Level: Expert

Home Town: Temecula, California, USA
Living In: Hemet, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 13, 2005
Deeeee-licious! Made it for the folks and siblings...my 15 yr old, picky lil sister was asking for more the next day!
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Adi

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 4, 2005
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!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 3, 2005
This made a big pot of thick, hearty soup. I love lentils and thought it was very good, but a little bland. I might try A LOT more garlic and paprika next time. A fresh grate of Parmesan over the top right before serving helped a lot. My vegetarian sister loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 22, 2005
Very Good Lentil Soup Recipe. Used puree instead of the crushed tomatoes and the soup came out fine and tasty.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: May 4, 2005
Very good soup! I used canned crushed tomatoes with basil and canned chicken broth and it turned out great. It takes 3 1/2 cans of normal sized (14.5 oz) chicken broth, so make sure you have enough on hand.
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Cooking Level: Beginning

Living In: Medina, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 13, 2005
This is a thick hearty soup. I served a small bowl of it with chicken picatta, which made a nice meal. Be generous with the romano cheese on top. Freezes well.
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Photo by Stephanie Knewasser

Cooking Level: Expert

Home Town: Binghamton, New York, USA
Living In: Riverview, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 11, 2005
This soup is delicious! It has quickly become a family favorite. I substituted vegetable broth for the chicken, and, like many other reviewers, did not soak the lentils and it turned out great!
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Photo by rachakno

Cooking Level: Expert

Home Town: Priest River, Idaho, USA
Living In: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 1, 2005
Yummy, though I would recommend adding some crushed red pepper, or something to spice it up a little.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 6, 2005
This was the first time I'd made lentil soup and this recipe was phenomonal. I wouldn't change one thing. The family loved it and definitely said this one's a keeper!! I will make this again and again. Thanks for the recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 30, 2005
Came out with a good soup, lots of flavor. Made it vegetarian by using half vegetable broth and half water. I did have to use more liquid than was called for (maybe because of the ingredients I added), but it didn't cut down on the flavor. Threw in bell peppers and potatoes, and had to use a combination of vinegar and soy sauce because I was out of wine. Highly recommend topping with a good parmesan--it really "made" the soup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 6, 2005
This is the best lentil soup recipe I've ever eaten. Everyone who tried it asked for the recipe. I pureed half of the soup thinking my 2 and 4 year olds would like the looks of it better. They didn't, but I liked the texture and it tasted great.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 29, 2004
This recipe is so delicious. It is very similar to my Mom and Dads, who are italian immigrants and the best cooks. Their recipe calls for prociutto to be sauteed with the onions. We also add rice or some type of small pasta to the soup. Excellent!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 11, 2004
This was very good. I omitted the wine since I didn't have any open. I used homemade chicken broth and added some carrots from the broth which I had mashed, in addition to the carrots in the recipe. We did add additional salt at the table. Like some other reviewers, I didn't soak the lentils ahead of time and it came out fine. Just allow extra time for cooking since the carrots take so long to cook anyway. This is extremely low calorie. You can fill up easily without adding to your waistline with this soup.
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Cooking Level: Expert

Home Town: Torrance, California, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 6, 2004
This was a different recipe from my moms, so I decided to give it a whirl. It was terrific. I also didn't find the need to soak my lentils and it came out just fine. Wonderful soup Gabriella and thanks!
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Photo by LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 10, 2004
I found this recipe exceptional and would recommend it by itself or over rice. I substituted the wine parsley with vermouth and cilantro.
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Photo by Allrecipes

Cooking Level: Beginning

Living In: Centreville, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 10, 2004
Pretty good. I wouldn't use 7 cups of liquid though! I only used 6 and the soup was a little watery. Very good flavour and a wonderful lentil soup otherwise!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 7, 2003
I used beef stock and broth in this recipe replacing the chicken broth and it was delicious.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 5, 2003
This was good - definitely fills the tummy. I used a little curry since I didn't have bay leaf. I also added leftover meatloaf that had ham and cheese (from That's A Meatloaf on this site) in it because I didn't have parmesan. I found that 1 hour of cook time was just fine for the lentils even though I hadn't soaked them - just washed. Good soup if you like lentils.
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Photo by MOONNOODLE

Cooking Level: Intermediate

Home Town: Everett, Washington, USA
Living In: Republic, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 19, 2003
This was my first time making a lentil soup, so I was unsure how my family would like it. It was great! SO thick and savory. I added a cup of cooked cubed ham, and I think that it added alot of flavor to the soup. I will make again!
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Cooking Level: Intermediate

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