Reviewed: May 12, 2009

Very good! We all enjoyed this!

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: May 10, 2009

Very good healthy soup. Used low sodium chicken stock instead of water and ommited salt but other than that made as stated. Will try other lentil soup recipe just so i can compare but will keep this one on hand as well =)

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 8, 2009

I made additions based on the comments here, and the soup turned out GREAT. I can't stop eating it. I added two Italian peppers (1 red, 1 green) for some heat, about 6 table spoons of red, Tuscan wine and one zucchini. *Non-vegetarians, this recipe is also good with just a little bit of beef stock, but great without, too. Love this soup!

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Ippolito

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Reviewed: May 4, 2009

Absolutely delicious!! I followed the recipe word by word, did not change a single thing on it. I am from Hungary, we use milk in lentil soup, but I have to say it is so much better without it- and healthier of course. Thank You!!

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zsuzsi

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Reviewed: Apr. 20, 2009

I made this soup almost exactly as stated and I thought it turned out great. I did add tumeric in addition to the original spices. I think this made at least 8 servings and I thought there was just enough liquid as is.

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RETTEJEN

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Reviewed: Apr. 20, 2009

My daughter and I truly enjoyed this, but my husband did say it still had "to lentilly" of flavor, and he just doesn't care for lentils. I did put in chicken bullion (in the water) and I did not add the spinach. I also used lemon juice instead of vinegar. I needed to add about an extra cup of water to the pot because the water cooked out, and it was beginning to stick. Overall, if you like lentils, this is great. We also fried some sausage (just regular breakfast saugsage) to have on the side for whoever wanted to add it to the soup. It was great. We had Monterrey Jack cheese instead of the suggested (reviews) parmesean. The cheese was a good addition.

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loves2cook74

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Reviewed: Apr. 18, 2009

This soup was very tasty, however I ran into a few problems. I followed the suggestions of others to double all of the spices, and I'm glad I did. Also, I didn't realize that the recipe would make so much!!!! I think half of this recipe would have fit nicely into my biggest soup pot.

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sarahhouston

Cooking Level: Intermediate

Home Town: Sault Ste. Marie, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Apr. 12, 2009

What a great dish! I added more carrots, garlic, & celery to mine. We like meat so I also browned some spicy Italian sausage with the onion & garlic. I topped ours with parmesan & served with some sourdough bread. It was the best cold weather dinner.

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misskatie

Cooking Level: Expert

Living In: Valley Springs, California, USA

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Reviewed: Apr. 12, 2009

I love this recipe, but have made a few changes: I think 8 cups of water is kind of bland so I use a 28 oz can crushed tomatos, 4 cups veg. stock and about 1/2 cup water for the liquid. I double all the spices and carrots, i skip the spinach, but always finish the bowl off with baslamic vinegar. I also add a couple of potatos diced and put in when there is about 1/2 left to cook. Throw in green beans if i have them. Oh, and I use Green/Brown Lentils (not red) This makes excellent leftovers too :)

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Suzanne

Cooking Level: Intermediate

Home Town: Palm Springs, California, USA

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Reviewed: Apr. 11, 2009

Very Good - I am home on this rainy cold day with my son who has the flu. I made this recipe with what I had on hand and it was great. I think with the addition of the spinach and celery that the recipe calls for it would be nearly perfect!! My changes.... Home-made tomato sauce to replace diced. Left out the spinach/celery because I didn't have any. I did add some celery seed. I also took some other reviewers advice and used veg broth in place of the water. Thanks for the recipe!!

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CRUISEM

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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Reviewed: Apr. 5, 2009

One of the best lentil soup recipes I have tried. Loved it. I agree with the other reviewers to double the spices and add some of your own.

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Strampher

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Reviewed: Apr. 3, 2009

Great Soup! I'll add 1 cup lentils next time to make it more soup than side dish. I added Sweet Red Curry Paste 2 oz jar, along with doubling the spices, and adding Curry Powder 1 tsp, which gave it an exotic flavor. Yum!

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Fiveft2eyzblue

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: Apr. 2, 2009

A friend made this. Found it to be ok, but slightly on the bland side. I tried making it with substitutions: Added some madiera port (forget the vinegar, the port has the same softening affect), extra onions, and used kale. Roasted my plum toms before adding to the pot and added a scant tsp. of brown sugar. Next time I'll try it with napa, or perhaps savoy cabbage; will bump up the herbs a bit, too.

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4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

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Reviewed: Apr. 2, 2009

I substituted chicken broth for the water and added a little extra garlic and it was fabulous. I made it twice and the second time cut the oil in half and it was just as good.

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jpwilliams

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Reviewed: Mar. 31, 2009

Very flavorful. I added some maple sausage. My husband loved it. There will be plenty of left overs, but it freezes well.

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laura

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Reviewed: Mar. 24, 2009

Delicious! This reminded me of the lentil soup my mom made when I was growing up. I followed the recipe for the most part, but added fresh mushrooms, omitted the onions, used stewed tomatoes instead of crushed, and threw in more spinach than called for. I also added some crushed red pepper flakes for a little heat and used lemon juice instead of vinegar at the end. Really tasty and perfect on this cold, rainy day. I will make this again, thank you :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Mar. 24, 2009

Wonderful recipe. Didn't have crushed tomatoes so I used a jar of salsa & replaced the water with a combination of vegetable & chicken broth. It came out perfect! Thanks, Marie, as this recipe is a keeper.

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