Reviewed: Nov. 18, 2006

Yum Delicious!!! I'll give it 5 Soup Spoons. Very versatile soup, easy to prepare and a joy to eat on a cold winter evening. Minor changes I make to the recipe next time will be the addition of some more sausage. Otherwise, I'll leave it as is. Enjoyed by all. Will make it again.

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Photog

Cooking Level: Expert

Home Town: Brookfield, New York, USA

Living In: Clinton, New York, USA

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Reviewed: Nov. 15, 2006

For me this came out to be something that was not soup (which I am miffed about, since I don't think I had it on too high of a temperature), but what came out was still quite good. I will definitely make this hearty, cold-weather meal again, whether it turn out to be soup or otherwise.

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Rachel B

Cooking Level: Intermediate

Living In: Nantes, Pays De La Loire, France

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Reviewed: Nov. 12, 2006

This was fabulous!! I will most definitely make this again and again. I left out the carrots and the optional pasta, and it was delicious! Even better the next day as leftovers! You will not regret making the effort on this one!

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TA

Cooking Level: Intermediate

Home Town: Connersville, Indiana, USA

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Reviewed: Oct. 29, 2006

Very good and easy. The smell throughout the house had my kids curious enough to taste and they liked it!

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Nancy

Cooking Level: Intermediate

Home Town: Armonk, New York, USA

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Oct. 27, 2006

This was sooo good! Great for a cold day. It is a real rib sticker. I Did do a couple of changes. I added more sausage and a quater of that was hot. I also used beef broth. I made this 3 times in the past couple of weeks One day I did add spinach and the other escarole, Thanks

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KAREN9455

Cooking Level: Expert

Living In: Freehold, New Jersey, USA

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Reviewed: Oct. 16, 2006

I thought this soup was fantastic. Simple to make, tastes great, and is perfect for fall weather. I served it with fresh bread and needed nothing more. I will be sharing this recipe with others. The only changes I made were to use a full pound of mild sausage and more chicken broth in place of the water. Thanks for sharing!

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MURoxygirl

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Reviewed: Oct. 13, 2006

OH MAN!!!! I JUST MADE AND SERVERD THIS SOUP TO MY FAMILY AND LET ME SAY THAT IT WAS A HIT!! I TOO OMITTED THE WATER AND USED LOW SODIUM CHICKEN BROTH ONLY. VERY SIMPLE AND QUICK TO PREPARE. I SERVED MINE WITH SALAD AND SOURDOUGH BREAD.

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GLCHILDRESS

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Reviewed: Oct. 10, 2006

I added two pounds of hot Italian sausage and used beef broth instead of chicken broth. A wonderful soup for a chilly fall evening.

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Lovetocook

Cooking Level: Intermediate

Home Town: Jersey City, New Jersey, USA

Living In: Ringwood, New Jersey, USA

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Reviewed: Sep. 3, 2006

Great recipe, even better the next day. Next time may add a link of hot sausage to spice it up.

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Dawn D.

Cooking Level: Intermediate

Living In: Egg Harbor Township, New Jersey, USA

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Reviewed: Sep. 2, 2006

Have made this many times, I use more sausage, mix up sweet with the hot, it's excellent have passed it on to my sister.

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mj

Cooking Level: Intermediate

Home Town: Astoria, New York, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Sep. 2, 2006

This soup is wonderful! I double the amount of sausage and use the hot italian, but that's just a matter of personal preference. Thanks for sharing!

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bek81

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Reviewed: Jul. 31, 2006

Everyone LOVED this recipe! This recipe is a keeper!

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sagedoodlebug

Cooking Level: Expert

Living In: Bartow, Florida, USA

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Reviewed: Apr. 25, 2006

My whole family loved this recipe - including my 11 month old (don't worry, we didn't give him sausage). I am trying to introduce more legumes into our diet and we don't normally eat any, but this soup was a huge hit. We used regular sausage since we don't like Italian and it came out great. We ate it with multiple times and still had enough to freeze a large batch.

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THEMARLATTS

Cooking Level: Intermediate

Living In: Cypress, Texas, USA

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Reviewed: Mar. 29, 2006

I used a whole pound of Italian sausage for this. Once I browned the sausage, I put it in the crockpot with the rest of the ingredients on high for 4 hours. I also reduced the amount of water to 6 cups and added the pasta during the last 25 minutes of cooking. This turned out more like stew, but it was positively delicious!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 29, 2006

Very good. I used two sausage links we had but I do not knwo what variety (maybe garlic?) and I reduced the water to 6 cups like on of the reviews suggested and only added 1/2 teaspoon salt per another review. Pretty good, but I might use mroe sausage next time, just becuase it was so good when drenched in all the soup flavorings. Fairly inexpensive meal, especially if you use less sausage.

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TOBRETH

Home Town: Dixon, California, USA

Living In: San Jose, California, USA

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Reviewed: Mar. 23, 2006

This soup had an awesome flavor! I ommitted the carrots for the sake of time, and it also only took an hour for the lentils to get tender. Next time I make this (and there WILL be a next time) I will add some spinach towards the end.

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B. Hyatt

Cooking Level: Intermediate

Living In: Duluth, Minnesota, USA

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Reviewed: Mar. 6, 2006

My husband really enjoyed this! I cooked it in my crockpot since I was out shopping all day. I used chorizo and andouille sausage which made it spicy. I used 6 c. of water. I used 2 ribs of celery. I used stewed tomatoes and pureed them in the blender. I could have used less salt. I did not add pasta as we are trying to eat lo-carb. Very tasty!

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RUKLIN

Cooking Level: Intermediate

Home Town: Corning, New York, USA

Living In: Glenview, Illinois, USA

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Reviewed: Mar. 4, 2006

I cut back on the salt as others have suggested. I wasn't sure about the taste of the soup as I have never made lentil soup before. The soup won rave reviews at a church potluck. I used andouille sausage in place of Italian.

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brian m

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Woodstock, Illinois, USA

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Reviewed: Feb. 10, 2006

Yum,Yum.This is an excellent recipe. I substituted hot italian sausage & it kicked it up a bit (nice & spicy) just like Carrabba's soup. It's a wonderful , hearty meal!

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Barbara D.

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Young Harris, Georgia, USA

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Reviewed: Jan. 18, 2006

Wonderful! This soup was very flavorful and perfectly spiced. I had regular breakfast sausage on hand and so I spiced that with some Italian seasoning and used it. This made a huge amount of soup. We will no doubt be eating on these leftovers for a week.

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