Reviewed: Apr. 20, 2012

I am this last night. Can you say AWESOME. Ladies give your man a bowl of this and cold beer and he will love you forever.

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Reviewer:

MISTER TED

Reviewed: Mar. 7, 2012

I felt obligated to write a review for this. It was really good! I made it two weeks ago and my boyfriend has "mentioned" it 3 or 4 times since so I'm making it again tonight. First time I used turkey sausage; this time we're going to try the tofurkey sausage. I like to use a half a head of cabbage shredded and two cans of tomatoes. I think diced potatoes might be good in it too..

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Reviewer:

emily

Cooking Level: Intermediate

Home Town: Manson, Iowa, USA

Living In: Midland, Texas, USA

Reviewed: Feb. 27, 2012

Yummy recipe. I followed another reviwer's advice and din't saute anything (so didn't need the oil) and threw it all in the slow cooker. I used a smoked turkey sausage, because that's what I had. Thanks for a great and healthy post.

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Reviewer:

Pjaros

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Jan. 12, 2012

One of my favorites. I do, however, make some adjustments: I use turkey sausage instead. It is helpful to just use cole slaw mix instead of shredding the cabbage. I put in about 2 cups of this. I like mine spicy, so I add 2 teaspoons of cayenne. Also, I found that there needs to be more water, so I put in about 6 cups. Love it!

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Reviewer:

gosista18

Reviewed: Dec. 18, 2011

I made this for a group of 10. I also wanted to have enough leftover to last for several days so quadrupled the recipe. The guests liked it and there was enough left over to last us probably most of the week. I'm trying to be healthy so we cut the olive oil in half and used low sodium veggie-based soup broth instead of bouillon and "no-salt added diced tomatoes". I doubled the garlic and cabbage and cut the cayenne pepper to 1/4 of the amount recommended in the recipe. I thought the soup was still quite spicy, but that could be partially because I used Mexican Chipotle flavored veggie sausage links made by the Field Roast company. If I had to do it again I would probably cut the amount of Field Roast sausage and increase the lentils, since the crumbled sausage was the dominant flavor and texture. I also used fresh thyme instead of dried. I like lots of spices since I use little or no salt when I cook and this soup had lots of good flavor. I will probably make it again, but try a different flavor of veggie sausages.

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Reviewer:

Chadwh

Reviewed: Sep. 15, 2011

Excellent hearty soup. I also made a couple changes. I subbed in 6 cups of chicken stock and used a pound of Andouille Sausage. Really awesome! I would recommend cutting down the cayenne to 1/4 tsp or maybe 1/8 or eliminate it altogether. My wife and I thought the 1/4 was perfect, but it was still a little too much for our spice sensitive children. They ate it, but every bite was followed by a gulp of milk. ;-)

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Reviewer:

tooldvn

Reviewed: Jun. 21, 2011

My family really enjoyed this soup.

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Reviewer:

Analisa

Cooking Level: Expert

Living In: Bronx, New York, USA

Reviewed: May 24, 2011

Wow! Intensely delicious and healthy! I used 2 spicy italian sausages instead, and omitted the cayenne as my husband doesn't do well with really spicy food. Skip the oil - just throw it all in the pot. Lentils burned a bit when I initially cooked them so I gave up on that step, dumped in the rest of the ingredients and let it simmer for a while. Came out great! After having a bowl I also decided I liked the tomatoes and there weren't enough in, so I added the rest of my 28oz can. Also used chicken oxo instead of veggie bouillon, and used 6 cups of water instead of 4. I think this was necessary because I used more cabbage than was called for.

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Reviewer:

Sarahbee

Reviewed: Mar. 28, 2011

Yummy! This came out wonderfully! I used 1 (14 ounce) smoked sausage, without MSG, gluten or added nitrites. 1.5 cup of cabbage. 2 cubes of vegetable bouillon (I like Rapunzel Vegan with Sea Salt & Herbs because ingredients are organic & non-hydrogenated). 5 cups of water. 2 bay leaves. Everything else is the same as the recipe.

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Reviewer:

rspconner

Reviewed: Jan. 22, 2011

This soup is simply delicious! To all you non-vegetarians out there, don't be afraid of the soy sausage-- the texture is really smooth, making it the perfect ingredient for soup. On their own, soy sausages can be hard to love, but here, they're heavenly. Trust me!

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