The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 17, 2008
I made this soup as written, except that I omitted the spinach and added four diced potatoes. Also, you should know that the type of vinegar you use is crucial. USE BALSAMIC. It makes the soup phenomenal. I know it sounds silly to think that two tablespoons of vinegar could make or break an entire pot of soup, but its true. Taste the soup right before you add the balsamic and you'll see what I mean. It takes the soup from standard to extraordinary.
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Cooking Level: Intermediate

Home Town: Scottville, Michigan, USA
Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 17, 2008
I love how healthy this recipe is. I gave it a 4 because the recipe does need made with chicken stock and must have cumin in it- otherwise it is a little bland. Great, easy recipe overall though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 16, 2008
I read some comments and used everyone's advice. I added a big can of tomatoes, chicken stock, potatoes, cumin, and garam masala. I served it over coconut rice (fix the rice as usual except you substitute half the amount of water for canned coconut milk). Warm and hearty!!!
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Cooking Level: Intermediate

Home Town: Marion, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 15, 2008
This was excellent, although I did make a number of changes. I omitted the spinach since I didn't think my kids would appreciate it, but threw in two zucchinis instead - they fell apart and no one knew they were there. I also left out the crushed tomatoes, I feel like so much of our food is drowned in tomato flavor, why not enjoy the lentils taste unmasked. I added 1 tsp. cumin and 1 chicken soup bullion. What great soup!
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 15, 2008
This was great, however, it needs to be made with broth rather than water. I used diced tomatoes instead of crushed. I also used only 1 T of oil to saute the veggies and added 1 tsp of cumin. Next time I'd like to add a little curry as well. My kids all ate it and some friends loved it too!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 14, 2008
I made this on a whim, on a very cold night. I made it exactly as written, except I pressure-cooked it to cut the simmering time to 1/3. I like this recipe because all the ingredients are ordinary pantry staples and the resulting flavor is hearty and rewarding!
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Cooking Level: Intermediate

Home Town: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 14, 2008
This was delicious! I cooked some jennie-o turkey sausage, and we topped the lentils with some of the turkey sausage. My husband loved it too, and he is sometimes hard to please.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 13, 2008
I have never eaten, much less made, lentils and this soup was a delicious first try! I did use chicken stock instead, shiraz instead of vinegar and I used 2 C less liquid (my husband likes his soup more stewy). For those who like their food extra spicy like we do, I substituted a fresh jalepeno for celery and fire roasted tomatoes for the crushed. This made it smokey and spicy, just how we like it. (I didn't add shrooms this time but I will next time.)
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Cooking Level: Intermediate

Home Town: Garland, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 11, 2008
EXCELLENT!! The second time I made it, I used turkey stock instead of water and the leftover Thanksgiving turkey. My family LOVED, LOVED, LOVED it. It was a nice change from a traditional turkey soup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 9, 2008
Delicious. I used about 6 cups vegetable both and 2 water. I make a double batch and freeze it. So good. Thank you.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 9, 2008
I have made this recipe twice now and both times it was fantastic. We added the vinegar once it was in our soup bowls. As suggested by others, I added chicken broth. It looked just like the picture. I will certainly make this again and again. thanks.
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Cooking Level: Intermediate

Home Town: Thornhill, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 8, 2008
Great recipe, easy and delicious. Following other suggestion, I increased spices and added Rosemary and Thyme. Used Balsamic vinegar as well. Got even better with age!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 7, 2008
Very tasty soup. I omitted the olive oil completely as another reader did and sauteed the onions and celery in broth. I didn't have any spinach but will add some next time. This made a huge pot so I froze some in containers for next week. May try adding some Indian spices next time too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 5, 2008
This had a wonderful taste that everyone in my house really enjoyed. It was even better the next day for leftovers.
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Cooking Level: Expert

Home Town: Dallas, Texas, USA
Living In: Mesquite, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 2, 2008
This was a really tasty soup and I plan to make it again and again. I made a few changes, though. I omitted the olive oil and just cooked the onion and veggies together with the lentils to get rid of the high fat content. I also added a vegetarian vegetable broth bullion cube to up the flavor from the loss of the oil. I increased the lentils by 1/2 cup and used corn instead of the carrot because I was out of carrot. Lovely, filling soup that I truly adore. Thank you for posting it!
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Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 30, 2008
Awesome and easy recipe. I changed it up a little. I added beef stock, upped the veg and added lean group beef. It feed the family for two days and was a wam welcome to the wintery weather New England is starting to see. Oh we added a bit of parm cheese when served. Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 30, 2008
This recipe is awesome! I followed the advice of JPMARYLAND and I put 4 cloves of garlic instead of 2, 4 carrots instead of 2 and chicken broth instead of water and it was delicious!! Being pregnant I think it's perfect too because of all the veggies. Thanks!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 26, 2008
Great recipes, has to be the best lentil soup i've ever had. I added a 28 oz. can of tomatoes and omitted the carrots and it was still good and a bit spicy.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 24, 2008
Absolutely great! We doubled the recipe to share with friends and had leftovers for a week. Perfect for a chilly fall day or for tailgating. We tried shredded sharp cheddar cheese on top and found that to be delicious as well. Excellent value for the money!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 24, 2008
Quite delicious, healthy, hearty and simple to make. I added a bit more carrot and spinach for more veggies. The vinegar (used balsamic) makes the soup tangy.
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