Reviewed: Nov. 7, 2009

I thought this was just ok....followed the recipe exactly. I should have used chicken or beef broth instead of water for more flavor. I did use the granules but I don't think it helped much.

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barb57

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Greene, Rhode Island, USA

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Reviewed: Nov. 2, 2009

This recipe was amazing. Reminded me of my favorite soup from Olive Garden, but I know this one is healthier. I love that it is meatless, which I am trying to do more of. You couldn't even tell because it is bursting with flavor! Made it for my family and they loved it. Will definitely make this one over and over. Thanks!

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Crystal Dawn

Cooking Level: Expert

Living In: Lacey, Washington, USA

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Reviewed: Nov. 2, 2009

I altered this recipe a bit, but it was great! I omitted vinegar, and omitted the oil except for about a teaspoon to saute the carrots/onion. I doubled the amount of carrots, used a lot more spinach, added some diced tomatoes, and substituted a mix of chicken broth and vegetable broth for half of the water. And I added a little diced ham because my husband always wants some sort of meat. It was awesome, and my husband thought so too. My kids weren't home that weekend so they didn't get to try it, but I will be making this again, SOON!

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adoptabeach

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Reviewed: Oct. 30, 2009

So I wasn't paying attention to the reviews while cooking and added the 14.5 oz of stewed tomatoes, then for the "water" mixture I used a 28 oz can of either stewed or diced (don't remember), 2 cans up chicken broth and 2 cups of water. The soup turned out awesome! However, I think i'm beginning to figure out that i'm not that big of a lentil fan, i'm trying the soup with barley next time. Maybe cutting down on tomatoes, broth, and water to make it more stewy.

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Krystal907

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Reviewed: Oct. 30, 2009

This soup was delicious! I doubled the spices and used homemade chicken stock in place of the water. My husband and I want to thank you for this recipe.

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Lynne

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Dana Point, California, USA

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Reviewed: Oct. 28, 2009

This was a great soup. I took many of the suggestions from others. I used veggie stock instead of water, and I had some roasted tomatoes so I used that instead of canned (and thus added more veggie stock to compensate). I also added red wine and pancetta, as well as balsamic. Overall a great, hearty soup and perfect for chilly days.

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TaraL

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Reviewed: Oct. 28, 2009

This soup is good. It will likely take some tweaking to get the spices right for your family. My son complained it was too spicy, even though I cut back on spices. My husband really liked it.

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Chel

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Reviewed: Oct. 26, 2009

So Good! Add some kale for some delicious leafy nutrients! Just steam it over the soup like you would spinach.

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hdnsdwn

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Reviewed: Oct. 25, 2009

This recipe was so easy and so super delicious! The balsamic vinegar added such a great background taste. I followed the recipe exactly and it was so filling and tasty that I will definitely add it to my recipe box.

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Tezuka

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Denver, Colorado, USA

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Reviewed: Oct. 25, 2009

My family liked this soup a lot. I did follow other recommendations. More carrots, more celery and I used chicken broth instead of water. I rinsed the lentils and cooked them in the chicken stock right away while I chopped the veggies and sauteed in just a little olive oil. When they were starting to get soft, added a little water, then spices were put in and cooked about three more minutes. Added to already cooking lentils with the tomatoes. This saved about 1/2 hour cooking time. Followed other suggestions and pureed about half of the soup and added it back in for thickness. My previous recipe for lentil soup called for puree all of the soup, but I like the idea of just half. I forgot the vinegar and will put in next time. Was delish with a dollop of sour cream on top.

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MargieB

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Reviewed: Oct. 25, 2009

I love this recipe and have made it many times. The balsamic vinegar at the end really gives it a great finish.

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Kris

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2009

The vinegar really makes this soup!

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donna

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Reviewed: Oct. 23, 2009

As I love Lentil Soup I tried this and it did not disappoint!

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love to cook

Cooking Level: Expert

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Reviewed: Oct. 21, 2009

I have never made, let alone eaten, lentil soup, but this recipe intrigued me, so one cold rainy day, I decided to make it. Both my husband and I loved it! After reading other reviews, I changed it up a bit - instead of water, I used a carton of College Inn Chicken Broth and a carton of College Inn White Wine & Herb Culinary Broth; I also added a 14.5 oz can of Italian style stewed tomatoes and a 14.5 oz can of crushed tomatoes; I added a packet of instant brown rice, and I doubled the seasonings; in addition, I used 4 medium sized carrots instead of 2; I also used frozen spinach instead of fresh and added it the soup during the last few minutes of cooking time. This is an excellent soup. You won't be disappointed with this one.

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BUCKAROONI

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Greenwood Lake, New York, USA

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Reviewed: Oct. 20, 2009

Very Good! I had split lentils on hand and it did take a little less time. I added the spinach individually to the bowl each time I had some to avoid the spinach turning mushy like previous reviewers suggested. This makes a good size pot of soup so prepare for leftovers! Love this soup and will make it a regular on my fall/winter soup rotation!

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jenniferleah

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2009

Yummy, can use a bit more spice though. If you use SPLIT lentils, it takes about 30 minutes, 40 start-finish. No modifications req'd except to up spices; I added bell peppers, don't do that except when you add the spinach, if you add them early like I did they just become soggy mush.

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OCTOVUS

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Reviewed: Oct. 19, 2009

I cannot rave about this soup recipe enough - it is SO GOOD. It has all the necessary qualities that make a recipe good: healthy, easy, and easy to adapt to one's own tastes. I left out the vinegar since I didn't think it needed it and added lots of extra spinach and it was still terrific. I'll definitely make this one again.

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havenleah

Cooking Level: Beginning

Living In: San Francisco, California, USA

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Reviewed: Oct. 18, 2009

WOW! this soup was amazingly good! I did as others suggested and used 8 cups of beef stock instead of water. I also browned up some chorizo sausage and added that for a little extra kick.... my husband and i loved it. Will definitley become a winter staple around my house.

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Fairycute

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

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Reviewed: Oct. 17, 2009

I doubled the spices like people said, used 3 carrots and 3 celery, added a 1/2 tsp of cumin, a sprinkle of red pepper flakes, and an extra tbsp of balsamic vinegar. Delicious!

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Jessica

Cooking Level: Beginning

Living In: Denver, Colorado, USA

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Reviewed: Oct. 17, 2009

My meat eating husband really liked it, although he said it would have been a 5 star if I had added meat to it. My 5 year old gobbled it up. I doubled the diced vegetables and spices and used 4 cans of chicken broth. I served it with a bit of balsamic vinegar and parmesan cheese in each bowl. with corn muffins on the side. It was very filling. The recipe makes a lot, there was enough that I now have 2 more dinners ready to go in the freezer for a family of 4.

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Qween of My Destiny

Cooking Level: Expert

Home Town: Napa, California, USA

Living In: Gilbert, Arizona, USA

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