Reviewed: Oct. 15, 2005

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KJSQD

Home Town: Noblesville, Indiana, USA

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Reviewed: Oct. 9, 2005

This was a very good recipe. The only changes I made were 1. salt to taste since others said it was too salty, 2. used 2 ribs of celery (instead of one), 3. used twice as much italian sausage (and used hot instead of sweet), 4. cut out the water and used chicken stock exclusively, 5. used crushed tomatoes with italian seasonings instead of diced, 6. cut up a 6 oz. bag of fresh spinach and let it cook along, and 7. added crushed red pepper since we like it spicy. It was very tasty and made a ton! We'll have leftovers for days...

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CreativeCook

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Feb. 13, 2005

This soup turned out fantastic! It's almost exactly like Carabba's lentil & sausage soup. To kick it up I added about 1/4 tsp. of red pepper flakes and it spiced it up like the restaurant version. Will definitely pass on this recipe.

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AGREGUS

Cooking Level: Expert

Living In: Lorain, Ohio, USA

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Reviewed: Jan. 22, 2005

This soup is OUTSTANDING!!! We just made this tonight and it tasted just like "carabas" spicy sausage and lentil soup, except of course it wasn't spicy. Only changes we made was that we used mild italian sausage other than sweet, added a bit more salt to taste, added a can of spinach towards the end of cooking and instead of cooking it for 2 to 3 hours, we used our pressure cooker and it was done in less than 30 minutes! A very good looking sopu, a meal within itself!

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LITTLECHEF4

Cooking Level: Expert

Home Town: Romeoville, Illinois, USA

Living In: Joliet, Illinois, USA

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Reviewed: Jan. 3, 2005

I added a can of corn and my hubby actually said it was just as good as the soup his mother used to make...it doesn't get any better than that!! Thanks for a great recipe!!

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Lighthouse Girl

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Reviewed: Nov. 15, 2004

Very good flavor, lots of veggies that go well with the lentils. I did not dice the carrots, but cut them in rounds. Like some of other reviewers, I only needed to cook this for about one-and-a-half hours (one hour before I added the pasta, then another 30 minutes after). Next time, I might add a little red pepper to spice it up a little, but it was a great flavor, very filling, very hearty.

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Caroline

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Reviewed: Nov. 1, 2004

This is a really great recipe that was easy to work with. I added yellow split pea with the lentils and instead of diced tomatoes I used tomato paste. The soup is absolutely delicious!!!

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NOUSHEEG

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Reviewed: Sep. 26, 2004

This soup is so tasty! I used low-sodium chicken broth and omitted the salt based on other peoples advice. I also only put in about 3/4 the lentils since I dislike lentils. This is the first lentil soup I have liked so I will definately make it again!

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Jenwee99

Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA

Living In: Yorktown, Virginia, USA

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Reviewed: Sep. 9, 2003

Wonderful soup! The flavour is excellent. I usually just use whatever type of sausage I have on hand. I've also made it without the sausage and it's still great.

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DOMESTIC DIVA

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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Reviewed: Sep. 3, 2003

Invited a friend over for lunch and tried this recipe today. Excellent. Added small diced ham and a can of drained and rinsed chick peas instead of the pasta. Easy and nutritious!

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MICHARD

Cooking Level: Expert

Home Town: Port Sulphur, Louisiana, USA

Living In: Rockville, Maryland, USA

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Reviewed: May 8, 2003

Way too salty. When I read the recipe I thought it was too heavy on the salt so I only put half of the amout called for. Next time i'll omit the salt all together.

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HANNAHSNOW

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Reviewed: Oct. 20, 2002

This was really good, especially with some fresh parmesan and romano cheese grated on top. Very easy, too.

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STERN41

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Reviewed: Sep. 19, 2002

This soup was great. It was easy to make and my friends liked it. I used andouille sausage instead because it was what I had on hand. This was fantastic and I will make it again.

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