Lentil Soup with Golden Beets and Rutabaga Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 9, 2014
What a delicious, hearty root soup! My husband does not like fennel, so we used marjoram and it was a complete hit. I will definitely use this recipe again.
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Cooking Level: Expert

Home Town: Orting, Washington, USA
Living In: Auburn, Washington, USA

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Reviewed: May 21, 2013
Cut down on the sodium by halving the broth and adding 2 cups of water instead. Added about a tablespoon of vinegar (before the lentils), a teaspoon of celery salt and a tablespoon of fresh-ground marjoram. No fennel, so the marjoram was definitely a different flavor, but so tasty! Used regular beets because that's what we had, so the color was fun too.
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Reviewed: Feb. 5, 2013
I made this without the beets (gold ones not in this area) and without fennel. I just wanted to make this hearty soup! It was delicious!
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Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Jan. 22, 2013
The taste was very different but good. I don't use root vegetables very often so I followed the directions very closely. Even before I started to let it simmer there was very little liquid to cook 1 C of lentils. I ended up adding at least two cups of broth. It simmered for over an hour and lentils were just done.
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