Reviewed: Sep. 3, 2009

Got some mixed reviews but overall pretty good. Nice winter staple. I've never eaten or made lentil soup before so I made as directed. This recipe is easily adaptable to suit your own tastes. Will be making lentil soup again and again.

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christophersmom

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2009

I LOVE this recipe. Yes, you can add more tomatoes or choose whatever lentils, but the basic recipe is fab! For those who try and eat the most greens possible, I don't even wilt the spinich. I just pour the soup right over the spinich and eat. So healthy and delicious! Thanks for sharing!

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sweetk

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Reviewed: Aug. 21, 2009

I added 3 small roma tomatoes as well as some tomato paste prior to simmering. I also added ~1/3c of slivered basil at the end since I had no spinach. I like my lentils soft so I simmered it for an extra 20 minutes. Great soup!

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ZANALA

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 18, 2009

this was pretty delicious-- i followed the recipe for the most part but took the suggestion to use lemon juice instead of vinegar (i started with half a lemon, but discovered after a couple bites that I loved the lemon taste and ended up squeezing in an extra lemon or two). I also added some hot italian sausages (mmm!) and used trader joe's "Organic Tomatoes--Diced and Fire roasted with Organic Green Chiles" in place of the canned tomatoes. Will definitely make again. Thanks for the recipe! :)

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couchspudsrock

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Aug. 9, 2009

Very good soup. I changed it up a little and used some suggestions from others. I added more of each spice, plus a generous 1 tsp each of cumin and coriander, 3/4 tsp of curry powder, 4 carrots, 5-6 celery sticks, potatoes, green beans, 4 cups of vegetable broth instead of chicken broth and 4 cups of water. I also added brown rice, barley, a mixed beans to this recipe as well as the lentils. very hearty and nutritious. And I only used about 2 tbsp of the oil instead of 1/4 cup. Will definitely make again!

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ironchefjill

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Reviewed: Jul. 27, 2009

Great, healthy lentil soup! Each time I make it, I tweak it differently. This time I added rosemary instead of oregano, doubled the carrots to make up for not having celery on hand, added 1/2 jalapeno I had in my fridge, doubled the bay leaf, used half veggie broth half water, and all fresh tomatoes. To cut cooking time, after about 30 minutes I used my immersion blender to puree the soup. Then I let it simmer a couple of minutes more before serving. This method speeds it up and blends the flavors together very nicely.

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loveinit

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Reviewed: Jul. 20, 2009

This was really good! We took another reviewers suggestion and used balsamic vinegar and it really added GREAT flavor. We live in CO, so it may be the altitude, but I had to keep adding water and then adjusting the seasoning because our lentils weren't cooking as quick as the recipe said they should have, and that was kind of a pain, but like I said, it may be the altitude's fault. Otherwise, great soup!

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merhope1011

Cooking Level: Beginning

Home Town: Englewood, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Jul. 19, 2009

Very simple and delicious. Left out the celery and spinach as I didn't have any and the soup still came out great.

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BARB9000

Cooking Level: Expert

Home Town: Downey, California, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Jul. 18, 2009

I loved this soup! It was easy to make and soooo Yummy. It was my first time making this, and I think it came out good. Being pregnant, I know this is a good source of Iron.

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Jennifer

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Reviewed: Jul. 18, 2009

I worked in a Syrian reastaurant whan I was in uni, and they had a lentil soup that was far superior than this. I wished I had learnt how they make it! I doubled the spices and added two cans of tomatoes, subbed chicken broth for H2O, and used 3T lemon juice instead of vinegar. The soup wasn't bad, but I won't be making it again.

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sailshonan

Cooking Level: Expert

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Reviewed: Jul. 16, 2009

Excellent base lentil soup recipe! This recipe is great exactly as it is written, but like most people I have made changes over time. If you have never made lentil soup before, use this recipe, then the next time you make it start to get creative. I add cumin, marjoram, smoked sausage (a must for me), and a whole lot more spinach.

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ChrisPDX

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Reviewed: Jul. 15, 2009

wonderful soup! i did read reviews and made the following changes..used chicken stock in place of the water, added 1 can of rotel tomatoes with the crushed, added a little all spice, added quartered potatoes and smoked garlic sausage, omitted spinach(didnt have any) added fresh lemon juice and apple cider vinegar to taste..made a ton which i plan to freeze..i dont understand why some reviews are negative this soup was perfect! thank you for sharing the recipe marie

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wendy09

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jul. 11, 2009

loved it! A very healthy and delicious recipe. I didn't use all the oil called for and I also added mushrooms to the mix. You do have to season it to your liking. I never measure out seasonings. Just add until it tastes good to me!!

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AWeiser29

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2009

This was pretty good lentil soup, although not the best. I did substitute water with chicken stock and add extra veggies as well as cumin. I was missing basil though, so maybe that does the trick. I'll try making it again. I froze a ziplock bag of it in the freezer and I hope it stays well.

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JSkylar

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Jun. 26, 2009

Best lentil soup I have ever made, but I tweaked it. I used a can of chicken broth and only 4 cups of water. I used garlic seasonings instead of fresh garlic. I did use a large onion, and let it cook with the garlic seasonings and 5 chopped carrots, then added the lentils AND a can of garbonzo beans AND can of diced tomatoes. It is absolutely delicious. Check out other lentil soup recipes, and have fun adding various ingredients. I usually am creative with every recipe I make. Try some new things, if you don't like what is in the current recipe. Most cases, you will be happily surprised how good things turn out.

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Janice

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Reviewed: Jun. 10, 2009

This was the best recipe I've tried for lentil soup. I only changed the garlic to 4 cloves and used veggie broth instead of water. People should also keep in mind that olive oil is actually GOOD FAT (please google it) so you really don't need to omit it. Olive oil is good for you all around and it gives the soup a very good flavor. LOVED IT.

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healthymom

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Reviewed: Jun. 4, 2009

I really enjoyed this soup. You can add whatever veggies you like. I did use more stock than water, and lemon juice. The next day I was staring at a spaghetti squash that I needed to use. Ended up putting the soup over the "noodles". Delicious!!

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Stephanie Rashel

Cooking Level: Intermediate

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Reviewed: May 24, 2009

Wow! This was absolutely delicious! When I first tasted it right after being cooked I thought it was too bland, but I let it sit a few hours in the pot and when I fixed my bowl it was so tasty. I think the oregano and basil really compliments the lentils. I did make a few changes. I did 2 cups vegetable broth, 6 cups water, the consistency was perfect. I added a half a teaspoon more oregano and basil, another garlic clove and another bay leaf, I left out the spinach and vinegar. My daughter and I got seconds, I almost went back for thirds!

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