Reviewed: Aug. 23, 2002

A very good soup. Probably should allow a little more time to soften the lentils as they are a very hard bean. Like others, I doubled the amount of lentils but basically this is a very good recipe. Will make it again.

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R. B. Miller

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Reviewed: Jul. 30, 2002

I doubled the amount of lentils and tripled the amount of potatoes and there was still plenty of broth to handle the increase. This soup is very tasty, but at almost 13grams of fat per serving (that is 50% fat!), I would hardly call it "healthy" despite the healthy lentil and vegetable ingredients. For this reason, I decreased the bacon to 4 slices and added only 1 teaspoon of olive oil, instead of the 4 tablespoons called for. I still found the soup to be rich and tasty.

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DAC097

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Reviewed: Mar. 15, 2002

The name of this soup got my interest! My mom was born in Rhinelander Wisconsin so I just HAD to give it a try. This is a wonderful soup! My 3 yr old son even loves it! I made it exactly per this recipe and didn't think it needed any alterations what-so-ever! I made a pan of focacia bread to eat along with it and it was an excellent meal! Thanks for sharing!

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Theresa

Cooking Level: Intermediate

Home Town: Wales, Wisconsin, USA

Living In: Denver, Colorado, USA

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Reviewed: Jan. 19, 2002

My picky 6 year old loved this soup. It was very easy too. I cut the amount of flour by more than half and used just a teaspoon of salt. Inexpensive and easy ... my kind of recipe.

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KWESTON

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Reviewed: Jan. 8, 2002

Very good soup! I added some extra veggies and skipped the salt since the bacon is already salty, and it was just fine. Very easy to make and a great comfort food.

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JULIENNES

Cooking Level: Intermediate

Home Town: Belleville, New Jersey, USA

Living In: Woodcliff Lake, New Jersey, USA

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Reviewed: Nov. 10, 2001

Tis recipe was basically very good. I made a few modifications and it came out really good. After thinking about the water to lentil ratio I increased the amount of lentils to 1 1/2 cups. I also added a can of diced tomatoes, juice and all. Also the ratio of salt/bouillon to water and veggies was in my opinion to little. I passed on the salt alltogether and used chicken bouillon in powdered form. I put in about 1/4tsp for every 1 cup of water. I was out of both thyme and white pepper. So I passed on the thyme and used black pepper instead. Also I added six cloves of garlic, two handfulls of fresh spinach, and a few fresh green beans for pizazz. Another thing I did was add another cup of carrots. My 4 and 5 year old loved it. They usually don't like anything. I think that next time I make this soup I will add more potatos. It was really good.

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EZEL67

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Reviewed: Oct. 25, 2001

I enjoyed this recipe and it turned out to be a hearty delicious soup. Don't cover while simmering.

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JPG

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Reviewed: Mar. 7, 2001

Absolutely delicious

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JEANNE BIM-MERLE

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Reviewed: Nov. 20, 2000

I was disappointed in the consistency of this soup. It is touted as "hearty," but turns out very thin. Also, thankfully, I didn't add all of the thyme and I'm glad I didn't. 3/4 of a teaspoon was almost too much. Also, it required 3 teaspoons of salt instead of one.

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KHABEN

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Reviewed: Nov. 12, 2000

I chose this recipe because I had all the ingredients on hand. This is the first time I've ever made soup, and it turned out delicious! Very hearty and tasty!

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