Reviewed: Aug. 15, 2011

Super good! We served it in our fanciest dishes with sourdough bread. It was so nice. I traded rosemary, thyme, and paprika for the nutmeg/cloves. It made it more savory rather than holiday tasting.

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Reviewer:

Maggie

Cooking Level: Intermediate

Home Town: Keizer, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Mar. 14, 2010

Excellent recipe! The only thing I changed was to use extra virgin olive oil instead of butter, and to add some balsamic vinegar. At one point I did get nervous that there was too much going on in the pot for it to turn out good...but after simmering for awhile & adding some balsamic vinegar, it was delicious!!! Everyone asked for seconds. GREAT RECIPE!! Thanks.

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Reviewer:

mammamoey

Cooking Level: Intermediate

Living In: Rockaway Beach, New York, USA

Reviewed: Nov. 15, 2009

I have been making this soup for years and absolutely LOVE it. I forget the name of the cookbook it comes from, but it's definitely a family favorite. I make just a few changes. I use olive oil instead of butter and only 2 T or so. I don't think it affects the taste at all and is less saturated fat. I also saute carrots and celery along with the onion. I use a little more water/broth - or add to it as needed as it cooks. I usually use canned garden tomatoes if I have them. I dump them in and then use the hand blender to lightly puree them in the pan. Saves a step. Also, I have never added the nutmeg - I don't think the original recipe from my cookbook called for that. I'm such a huge fan of the flavors of the garlic, wine, and cloves, that I think I will forgo trying the nutmeg. This is one of the tastiest lentil soups I've ever had. Play around with the proportions to get it how you like it. Delicious!

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Reviewer:

Angie

Reviewed: Dec. 2, 2008

Tasty. It was good combination of flavors. My husband made the comment, that at first it tastes bland, but then you keep eating it because the flavors come out. Based upon the other comments, I'm curious if you added the tomatoes later if it would effect the cooking time of the lentils. I know that in other recipes it has been recommended that they are added later because for some reason they adversely affect the cooking time. Just a thought if someone wants to experiment in the future. This was a good recipe, but I wouldn't say that I would make it again. Worth the effort however.

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Reviewer:

EHTRAILL

Cooking Level: Intermediate

Reviewed: Jun. 15, 2008

Really great! I used diced tomatoes instead of the whole canned tomatoes... this came out really thick, like a stew. It was hearty, comforting, and tasty. The lentils and tomatoes were really mild, but the addition of cloves and nutmeg added a complex flavor. Best of all, this inexpensive recipe will give me leftovers for weeks to come!

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Reviewer:

Shabadeux

Reviewed: Feb. 4, 2008

I liked it pretty well but my husband didn't. It was quick, inexpensive, easy, and healthy, but possibly not fantastic enough to make again. (Then again, I rarely make the same thing twice.)

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Reviewer:

MOIREBRI

Cooking Level: Expert

Living In: Blue Springs, Missouri, USA

Reviewed: Jan. 11, 2008

I made this soup tonight-maybe after it mellows overnight I'll "up" the rating. I used a 28oz can of pureed tomatroes, so skipped the blender step. Maybe there would have been more liquid if I used the tomatoes. As it was, it was 'way too thick. I added at least 2 cups of water and probably another 1/2 to 3/4 cup wine. I only had whole cloves, so put some in an empty tea bag and let that cook before fishing it out. Also added more nutmeg and garlic and a few shakes of allspice for good measure. The taste is fine, it is just the fact that it had to be thinned out so much that caused the lower rating.

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