The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 13, 2009
This soup was so good and flavorful, great for a cold day. I thought it was a little light on the spinach and will add more next time I make it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 10, 2009
This was delicious! I had never had lentils before and this was so good. I had to use salsa instead of crushed tomatoes because it's all I had. I left out the spinach because I forgot to buy it and I left out the vinegar because I just forgot to put it in. Next time I'll definitely add the spinach and vinegar but it was wonderful without.
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Cooking Level: Intermediate

Living In: Bryan, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 8, 2009
Perfect! Very filling; my beef-eater boyfriend loved it, too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 5, 2009
This recipe is fantastic! I made a couple changes to the recipe. I took out the celery and replaced it with a red bell pepper. I also added some chill pepper for a kick. I can’t wait to make it again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 4, 2009
This was a great base for lentil soup. I did use chicken stock instead of water, and added a tad of cumin and one large potato cut in chunks. I also cut the other veggies into chunks as well. If you cut them too small they practically disappear by the time the lentils are finished cooking which was one and a half hours. Used balsamic vinegar because that's all I had. Served with cornbread---very hearty meal on a cold, rainy night.
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Cooking Level: Expert

Home Town: Mobile, Alabama, USA
Living In: Shanghai, Shanghai (Municipality) , China

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 3, 2009
Great, but I do make some changes. I use chicken stock in place of water, and I leave out the vinegar. My 3-year-old picky eater loves this soup, and it's one of my hubby's favorites, plus it's really heathy and cheap.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 2, 2009
Great soup!! I made this as first course to a big meal which was a mistake because this soup is a meal in itself. So filling and hearty I can't wait to make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 1, 2009
I have never worked with lentils before and I LOVED this!! I added more tomatoes and more liquid. It is more like a stew than a soup. But is so so good. I will definitley be making this again, again, and again!!
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Cooking Level: Intermediate

Home Town: Blue Ridge, Texas, USA
Living In: Ketchikan, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 1, 2009
Pretty darn good. Didn't change anything.
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Cooking Level: Expert

Home Town: Midwest City, Oklahoma, USA
Living In: Norman, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 1, 2009
fanstatic...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 1, 2009
Good!
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Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA
Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 26, 2009
Very Good! Changed the recipe a bit...started by boiling the lentils and herbs, then simmered for about 1 1/2 hours. Added 1/3 cup chunky garden pasta sauce and simmered for 10 more minutes. Recipe is for 2 servings.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 25, 2009
It was absolutely delicious. I did, however, have to double the amount of water used.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 24, 2009
Great base recipe. As most here, I have adjusted the spices and added more vegetables. Anyone who knows how to cook knows that you are going to need about 1 1/2 Tablespoons of salt. For anyone new to making soup, this is an excellent decription of how to make soup in general- saute crunchy veggies, then spices, then simmer, then more spices. To me, soup is something that is difficult to give a hard and dry "this is the recipe follow it exactly" recipe. So many variables- strength & freshness of spices, how much reduction is taking place while cooking etc. This is definitely worth a try and I didn't even mention how visually stunning it is when you use the fresh spinach. I KNOW this will be made many times in my kitchen:)
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Cooking Level: Expert

Home Town: Toledo, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 23, 2009
Made the soup as listed except I added red pepper flakes and some chicken boullion. Very tasty!
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Cooking Level: Expert

Home Town: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 19, 2009
I made this recipe according to the recipe given and it was very good soup. The salt-to-taste is the key here. Using stocks or seasonings that are based on salt do the same thing. This would be great with a vegetable stock, but this recipe gave me the hearty, rich lentil soup I was looking for. Thank you!
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Cooking Level: Intermediate

Home Town: Amesbury, Massachusetts, USA
Living In: Haverhill, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 17, 2009
I made quite a few changes, so I deducted 2 stars for that, but the end result was healthy, but still tasty, so I added a star for that. I followed the advice of another reviewer and used 4 large cloves of garlic. The recipe really needed about 10 cups of water and it was still stew-like. I used about 1/2 cup marsala and used chicken bouillon to make the water broth. Also, I threw in some red pepper flakes and almost doubled the spices. I didn't have spinach or celery, but I don't think I'll add them in the future--maybe zucchini? Overall, this was a very tasty and healthy dish, I'll make it again. Oh, and adding a bit of red wine vinegar to the bowl right before serving makes such a difference!
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Cooking Level: Intermediate

Home Town: Fremont, California, USA
Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 17, 2009
Absolutely delicious! I used 2 cups of chicken broth and 6 cups water. Otherwise, I followed the recipe exactly, and it was goooood!
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Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA
Living In: Fairfax, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 17, 2009
This is a fairly good recipe:) I would say that it makes 10-12 servings rather than just 6. I did not add spinach as I don't like it, but felt that it was missing cumin, so I added about 2 tsp of cumin and that did the trick. It's a really nice easy recipe.
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Cooking Level: Expert

Home Town: Silver Spring, Maryland, USA
Living In: Tel Aviv, Mehoz Tel-Aviv, Israel

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 17, 2009
Great recipe - Didn't change a thing and love it! The soup is very filling and a serving can be your whole meal. I freeze it and bring it to work for lunch - tastes just as good when it is thawed in the microwave.
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