Reviewed: Feb. 13, 2012

By far the best Lentil soup recipe. The flour and potato add a lovely texture of creaminess not found in Lentil soup; the nutmeg and white pepper are subtle and interesting flavor notes. A wholesome and healthy soup that will be enjoyed by all! More lentils may be added, yet the original recipe will not be compromised.

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Reviewer:

Prudence

Cooking Level: Expert

Home Town: Bellingham, Washington, USA

Reviewed: Jan. 2, 2012

Excellent soup recipe. I grew up going to the Rhinelander and loving this soup. I used organic beef broth as a substitute to bullion cubes. You could easily omit the bacon and use vegetable broth for a vegetarian option. I stirred every 20-30 minutes to prevent sticking on the bottom. Towards the end I covered it because the potatoes and carrots were not tender. Turned out wonderful in the 3 hours. Next time, I will try the crockpot. I have made other lentil soup in the crockpot that turned out great so this would be no exception. The only thing I noticed while eating is that the Rhinelander has leeks in their lentil soup but it was still pretty close. Everyone we made it for raved about the flavor. A great hearty soup for a cold day!

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Reviewer:

andreaconrady

Reviewed: Aug. 1, 2011

Excellent lentil soup.

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Reviewer:

gimpygoddess

Reviewed: Mar. 21, 2011

This was good but I added more lentils making it a bit thicker. Would make again.

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Reviewer:

DAWNZKITKAT

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Port Orchard, Washington, USA

Reviewed: Nov. 23, 2010

Made this soup today and it is very bland. I usually follow a recipe to the letter the first time, which I did. Next time, if there is a next time, I'll use chicken broth instead of water, no bouillon and figure out other spices that provide flavor. I'm very disappointed with this recipe.

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Reviewer:

LadyDi2

Cooking Level: Expert

Living In: San Jose, California, USA

Reviewed: Nov. 9, 2010

This was an excellent soup..i can't say enough about it! The recipe was right on i didn't have to do a thing to change it. I'll be making this soup over and over again :)

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Reviewer:

kewlmama

Reviewed: Mar. 10, 2010

I loved this recipe. I used ham instead of bacon because I had it on hand. I also used more salt than the recipe called for and added some black pepper to taste. The thyme gives this soup a fabulous taste, and I will definitely make this again.

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Reviewer:

xtinebb

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Reviewed: Mar. 4, 2010

This recipe was tasty, but not out-of-this world. I doubled the veggies and lentils and omitted to flour. Worked great!

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Reviewer:

annabananaruth

Reviewed: Feb. 3, 2010

With just a couple of changes, this was a very satisfying soup. I omitted the olive oil and flour, used 1-1/2 cups of lentils, used about 2 quarts of beef broth + 2 quarts of water, and added one can (15 oz.) of diced tomatoes and about 3 cups of shredded cabbage.

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Reviewer:

Susan M

Reviewed: Jan. 29, 2010

Basic Rating is 4.5 stars. I've made this basic soup for many years and usually make a double batch. More veggies and less bacon is fine. I generally cook all but potato for 2+ hours and add pre-cooked diced potato (and potato water) in the last time before serving; keeps the potatoes from going to mush. Broth in place of water is a good choice. A robust, mostly veggie recipe that is always good. Chef Mager's Rhinelander has been around for ages. It used to be a wonderful, fun place, but nothing lasts forever. I don't go there any more, but I do make this ROBUST soup often. Be bold: Add things!

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