Reviewed: Jan. 28, 2009

I made this for a "soup-a-bowl" day at work. Everyone that tried it loved it. I did make some changes though: used 1 lb of sweet sausage and reversed the broth and water. Since I made it the night before, I did not add the pasta until the morning while it was warming up in the crock pot. In the future, I think I'd make it with hot sausage for some heat or turkey sausage for healthy instead. I may also add some kale or spinach and delete the pasta. Overall, a great easy soup that freezes well for leftovers. I will make again.

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Kiki'sMomma

Cooking Level: Intermediate

Home Town: York, Pennsylvania, USA

Living In: Mount Laurel, New Jersey, USA

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Reviewed: Jan. 20, 2009

This is a great recipe that cooks up pretty quickly because you don't need to soak lentils. I followed it pretty much as written except I seasoned it with more Moroccan-type seasonings--cumin, cayenne, paprika, ginger, cinnamon. Tasted great the first night and even better the next day.

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Cazuela

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 19, 2009

Very Very good soup. but instead of shredded carrots I added whole baby carrots. I also added spinach, and corn. I didn't have fresh parsley at the time so I use dried I also added a little of Mrs. Dash to give it more flavor. also added garden rotini to give more color to the soup.

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Kat

Cooking Level: Expert

Living In: El Paso, Texas, USA

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Reviewed: Jan. 18, 2009

I used more chicken broth and less water but left everything else the same. It was really good and my husband was glad we had leftovers when he came back from a business trip. I always seem to cook the good stuff when he's out of town :-)

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MARCIAINATL

Cooking Level: Intermediate

Home Town: Tuscola, Illinois, USA

Living In: Northville, Michigan, USA

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Reviewed: Jan. 14, 2009

I loved this and was searching for something like Carraba's. I agree with others that red pepper flakes would make it almost exactly the same. I didn't add any because I don't have them on hand, next time I will. I doubled the sausage and chopped garlic. I was a little confused about the celery. The entire package of celery said it was one stalk wich looked like a ton and one rib did not seem like enough. So, I trimmed the celery down a lot and went ahead and used the whole stalk. It seemed great this way to me. We will make this soup all the time now, it is a new favorite! Thanks for the recipe!

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kdw7311

Cooking Level: Intermediate

Home Town: Broken Arrow, Oklahoma, USA

Living In: Prattville, Alabama, USA

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Reviewed: Jan. 13, 2009

This is a great recipe. It makes a ton. I gave some to a friend and froze some, but still had enough for a few meals for two. I didn't add any of the optional pasta because I didn't really think it needed pasta with the beans. I rarely ever keep a recipe the way it is, but I didn't alter this recipe one bit.

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katiemf

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Reviewed: Jan. 8, 2009

Fabulous! I did add red pepper flakes to give it a kick. This was one of the best soups I've ever made.

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adavis

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Reviewed: Jan. 3, 2009

rave reviews!

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rcm

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Reviewed: Dec. 21, 2008

Excellent soup. I did add a shake or two of red pepper flakes to spice it up a bit. Served with a green salad and garlic bread. Wonderful meal for a winter day.

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Mstree

Cooking Level: Expert

Home Town: Munising, Michigan, USA

Living In: Byron Center, Michigan, USA

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Reviewed: Dec. 1, 2008

Yum! I used hot Italian sausage and red lentils.

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Chromis

Cooking Level: Expert

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Reviewed: Dec. 1, 2008

Very filling, doesn't even need a side.

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Mrs. C

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2008

5 stars! Excellent recipe. Followed it pretty closely, but added an extra rib of celery and some extra garlic. I hit it with a hand blender for a few seconds to make it a little thicker. Will definitely make this again!

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Dan Ros

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Pensacola, Florida, USA

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Reviewed: Nov. 21, 2008

I make a similar soup where I uese beef stock, sliced carrots and cabbage (about 2/3 cup) finley shredded instead of celery and about 1/2 cup diced tomatoes. Served topped with crouton and Parmesan cheese.

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dbray

Cooking Level: Expert

Home Town: Eureka, California, USA

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Reviewed: Nov. 21, 2008

Delicious! My husband likes the lentil and sausage soup at Carrabbas and he says it tasted just like theirs. Like others wrote, I used more sausage (4 links of sausage, removed casings), used only chix broth for more flavor (3-32 oz. boxes did it), I pureed the can of tomatoes because I didn't want tomato chunks and I added red pepper flakes for a little kick. It turned out great, but be forewarned that it makes A LOT. My kids didn't like it, so my husband and I are the only ones eating it..I'll probably have to freeze some for another time.

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RAESKITCHEN

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Reviewed: Nov. 9, 2008

Yummy and flexible. I doubled the amount of meat, used turkey sweet sausage. Omited the pasta. All else as written. Served with crusty bread. DELICIOUS. There's a lot of soup but that's a good thing. Thank you.

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NADO2003

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Reviewed: Nov. 8, 2008

I was looking for a lentil soup like Mom used to make, but discovered this one's even better. Mom and Dad thought so too! My only change was using a reduced-fat sausage, doubling it and slicing it before cooking. The recipe also needed salt. We had a meal for 6 and then froze the rest for a future meal. Lots of food, not a lot of work.

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Michele G.

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2008

A quicker recipe I used(I'll admit that I did not use this particular recipe) took only about 30 minutes to cook. It tastes wonderful! use two 14oz cans reduced Na chicken broth, 1.5cup water (add more as needed), 1cup brown lentils rinsed and drained, 1cup sliced carrots, 1/2cup chopped onions, 1tsp snipped fresh thyme or 1/2tsp if dried, 1/8tsp grd red pepper (or red pepper sauce), 2 cloves minced garlic and 6ozs cooked smoked sausage, sliced. combine everything except thyme and sausage and bring to a boil, then simmer covered for 20-25 mins until lentils/veggies are tender. stir in fresh thyme and sausage and heat through. My son LOVED this and it will definitely be in my repertoire! Serves 5.

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indigoblu

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Oct. 22, 2008

This recipe is wonderful. I have made it quite a few times and get rave reviews everytime it's made. However, I do make a few changes. I like to double the sausage and use half sweet and half hot. I also cook the pasta seperately and add it in the bowls when serving, it seems to suck up most of the juice especially when it's been in the fridge for a couple days. It freezes well and always comes out great. I can't wait to make it for my oh' so picky mother-in-law tomorrow. I'm sure she'll finally be impressed with my cooking :-)

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Rachelle

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Reviewed: Oct. 19, 2008

I think I would actually give this 3 1/2 or 3 3/4 stars. It was good, but I prefer my lentil soup to be thicker. I like the lentils to break down. With this recipe, I could see all the individual lentils. They softened up and tasted fine, but they didn't break down the way I expected them to. This was my first time making lentil soup, so maybe you need a different type of lentil or different preparation to get the kind of consistency I was expecting. The ingredients are very nice, but the soup will definitely need some salt for flavor.

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sunder_mom

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Reviewed: Oct. 13, 2008

Awesome, awesome, awesome! The best lentil soup I've ever had. The only thing I changed was to use about 1/4 cup of fresh basil instead of the dried. I love basil and I think it was wonderful with this change. This is definitely going to be a regular at our house! The kids loved it too.

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sherstew

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Lentil and Sausage Soup

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