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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2 users found this review helpful

Reviewer:

LADYC20054

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Brownsburg, Indiana, USA

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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11 users found this review helpful

Reviewer:

Emma

Cooking Level: Professional

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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5 users found this review helpful

Reviewer:

AMYYY

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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6 users found this review helpful

Reviewer:

Mary Elizabeth

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Alabaster, Alabama, USA

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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41 users found this review helpful

Reviewer:

Kristie

Cooking Level: Intermediate

Home Town: Exeter, Rhode Island, USA

Living In: Birmingham, Alabama, USA

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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6 users found this review helpful

Reviewer:

Jollypop

Reviewed: Mar. 1, 2010

Usually, I won't rate a recipe if I've changed it at all, but I made a few tweaks to this one, which was probably wonderful as listed. First, since some people thought the lentils were hard, I started them simmering in chicken bullion while I prepped the rest. I also chopped and added a small bunch of kale I had to use up and a sprinkle of cayenne pepper. We were thrilled and couldn't stop eating this. Fantastic!!!

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2 users found this review helpful

Reviewer:

sminckler

Cooking Level: Intermediate

Living In: Marquette, Michigan, USA

Reviewed: Aug. 2, 2010

Very good! My husband lived in Spain for four years and had bugged me for ages to get a pressure cooker and make lentils. I finally got the pressure cooker and used it for this recipe. My husband said that it didn't taste like what he had in Spain, though it was "kind of similar", but he still loved it. He keeps asking me when we are having this again. I threw everything in together and pressure cooked for 30 minutes. I will probably do a little less time next time -- maybe 20 minutes -- as it did turn out a little mushy.

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Reviewer:

zimmerann

Reviewed: Sep. 17, 2010

i made a black eyed peas version of this stew. i used fresh plum and cherry tomatoes instead of canned. i also added some cumin, chili powder, and paprika. and i did cook it for about 4 hours. it was perfect. DELICIOUS! 1/31/12 So I just re-visited this and this time I added celery, some coriander, cayenne pepper, a can of cream of chicken and a can of chicken broth, chopped carrots... I left out the sausage this time, but I bet apple chicken sausage would have been nice... As the soup was finishing up, I mashed around the lentils a little with a ladle and ended up getting a bit thicker consistency, which I loved. I still really liked it and actually, it was even more delicious the next day!

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Reviewer:

emp07

Cooking Level: Beginning

Reviewed: Jan. 19, 2011

This is amazing. I was looking forward to the even better taste of day 2, but there may not be leftovers. I tooknad ice of other reviewers and starts by simmering the lentils while cutting up the vegetables. But then had to run errands, so finished in the slow cooker for two hours on high. My variations: used turkey kielbasa, fresh cut tomatoes and added fresh parsley and cilantro since I had them on hand. Also added carrots. A nice taste from the get go.

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1 user found this review helpful