Reviewed: Nov. 4, 2009

harty... could be spicier, but used the wrong kind of sausage

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Reviewed: May 12, 2009

Delicious! Like other reviewers, I think it needs a lot more time. I added some chopped carrots. I also cooked the onions and carrots in a little olive oil before adding the other ingredients. It's almost like Grandma used to make! :o)

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Candice S.

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Reviewed: Apr. 9, 2009

This was great ! I left out the potatoes because there was enough carbs, and instead of polish sausage, I used italian sausage (oven cooked). Fantastic !

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LADYC20054

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Brownsburg, Indiana, USA

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Reviewed: Apr. 4, 2009

I thought this was a good, hearty meal. Our guests said it reminded them of a stay in Chile, where lentils were often used. I followed the recipe, but instead of covering with only water, I added a can of reduced sodium beef broth and 1/2 cup of dry red wine, then enough water to cover. This made the soup very flavorful. I also added quite a bit of salt and pepper, which I think improved the flavor. In addition, I added about 1/2 cup of carrots, since I had them in the house. I use turkey keilbasa for a healthier meal, the flavor was good, but the texture was a little rubbery. Next time I will use Polish sausage. Yes, the cooking time should be increased, but doesn't need to be several hours. I thought the soup was perfect with about 50 minutes of simmering.

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Jessica E

Home Town: Seattle, Washington, USA

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Reviewed: Mar. 3, 2009

My fiancee is from Spain and though this recipe is quite different then his mom's it still deserves 5 stars. So delicious! I prepare it almost exactly as stated in the recipe except I double the onions out of personal preference. As other reviewers have noted, the recipe requires about an hour of simmering in order to get the lentils soft throughout. It's become a regular in our household and though it requires a bit of time to cook, it requires very little prep time or babysitting.

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Jollypop

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Reviewed: Feb. 22, 2009

This was really tasty, I made some of the changes suggested by the other reviewers, I added the lentils at the beginning so they cooked a little longer and used some turkey sausage instead. I also used tyme, entirely by accident because I wasn't paying attention but turned out great! And there is tons, I think I'll be eating this all week. http://single-girl-gourmet.blogspot.com

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LACEY8685

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Reviewed: Jan. 28, 2009

Fast and tasty. The only changes I made were to add an eight ounce can of plain tomato sauce and substituting chicken broth for the water.

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PADutchGirl

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Reviewed: Dec. 4, 2008

I spent a semester studying in Seville, Spain, and the woman I lived with made sopa de lentejas almost every week. I wanted to try my hand at a lentil soup, and this recipe brought back tops of memories from my days in Spain! A previous reviewer was correct in saying the soup needed a few more hours, so that the lentils would get tender and the flavors would mixed. I transfered the soup to a crock pot, let it stew for a few hours, and it turned out great!

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Kristie

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Reviewed: Nov. 2, 2008

Great Hearty recipe.

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Trista

Home Town: Grand Rapids, Minnesota, USA

Living In: Greenville, Wisconsin, USA

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Reviewed: Sep. 25, 2008

Really good recipe and defintely better the next day. The only change I made was to add an additional can of tomato sauce & some Italian seasoning, just to give it a bit more flavor. My son is a picky eater and he loved it. My husband wasnt fond of the lentils (there are quite a lot) so when I make it again, I would probably do half as many lentils & maybe add some carrots. Thanks for the delicious recipe :)

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lazychef

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2008

Quick, easy, meat-stretching grub.

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Rocky Hill Gal

Cooking Level: Intermediate

Home Town: San Rafael, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Apr. 2, 2008

tastes really good

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Jen

Cooking Level: Expert

Home Town: Harbor Springs, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Mar. 11, 2008

The flavor was really good (better leftover) but the cooking time is off. I think this should be cooked for 3-4 hours because the lentils were really not done after 20minutes. Plus then the flavors could really mix in

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k337823

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Reviewed: Jan. 18, 2008

This recipe makes a large pot of thick stew. If you don't like lentils don't try it. Keeps well. The sausage really adds a ton of flavor. I did omit the onion (picky eaters). I'll be making this soup again sometime this winter:) Thanks for posting.

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MaryLizBeth

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Alabaster, Alabama, USA

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Reviewed: Nov. 6, 2007

I halved recipe. It would be better with 1/2 the amount of lentils. Tomato soup or sauce, and italian seasoning.

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Sandra

Cooking Level: Intermediate

Living In: Elk River, Minnesota, USA

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Reviewed: Oct. 20, 2007

Good, satisfying and healthy soup.

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Amy

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2007

I loved this soup. I wasn't quite sure how to use lentils but I thought this was a great start. Thank you!

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AMYYY

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Reviewed: Mar. 14, 2007

This stew turned out wonderfully! I used Turkey Kielbasa to make it a little lighter and the sausage flavour was infused throughout. Will definitely make again!

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