Reviewed: Apr. 2, 2012

Too much pepper. Overall, taste is a little bland, even with adding optional celery and chicken. Needs more vegetables to improve on flavour.

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Reviewer:

Judy

Reviewed: Feb. 15, 2012

I am eating this soup as I write this. It is absolutely wonderful! I love it. The only thing I changed was using 1/3 barley for 1/3 cup of rice, added a little carrot and some chicken boullion.

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Reviewer:

DPLOPPER

Cooking Level: Expert

Home Town: Canton, Ohio, USA

Living In: Kennesaw, Georgia, USA

Reviewed: Nov. 19, 2011

This soup turned out well. I did make many revisions based on the fact that I live in the middle east and converted rice is not an option and green lentils can be very difficult to find. I used all red lentils and a grain called farro in place of the rice. I created my own seasoning mix similar to what would be in poultry seasoning and used fresh made chicken broth instead of water. To top the soup off and give it some color I added diced fresh tomatoes. Very hearty and perfect for a cool day.

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Reviewer:

Kim Bishop

Reviewed: May 2, 2011

Delicious.

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Reviewer:

Ella Fanther

Cooking Level: Expert

Reviewed: Feb. 5, 2011

Love this soup and it is an extra bonus that it can be given as a gift. So easy to throw together too!

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2 users found this review helpful

Reviewer:

Chantal

Cooking Level: Intermediate

Reviewed: Jan. 8, 2011

What a hurt so good soup! I wanted to try this soup, but I had to go out for the day. So I put the ingredients into my crock pot. I did change some of the ingredients. Like I used two bouillon cubes, 2/3 cups of wild rice, 2/3 cup red lentils, 1/4 teaspoon of celery seeds (because I was out of celery), 1 (13 oz.) can of chicken breast, 1/2 cup barley, 1 (14.5 oz.) can of mecian style stewed tomatoes (crushed by hand), and 1 (4 oz.) can of diced green chili. The barley, and tomatoes came from other reviewers, and what a great added addition they were to this soup. When I was ready to eat I put a few drops of lime juice in, and my husband put lime juice and some smoke flavored chipotle tabasco sauce in his. This is a keeper! Thanks for the great lentil recipe that I was wanting.

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Reviewer:

New Mexico Lady

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

Reviewed: Dec. 21, 2010

Editor's Note: The rice ingredient was changed from "instant" to "converted" at the request of the recipe submitter.

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9 users found this review helpful

Reviewer:

the allrecipes staff

Home Town: Seattle, Washington, USA

Reviewed: Dec. 15, 2010

I can't find red lentils anywhere around here! I just used more green lentils in this soup as I was told they all taste the same. I considered using split peas as other reviewers mentioned however, wanted to try and stay close to the original recipe. I was worried about using instant rice in this since it only takes 5 minutes to cook and lentils take so much longer. It was fine but I think regular rice would have worked just as well. The flavor was good but I think it would be better with the optional chicken and celery. Overall, inexpensive, easy, good flavor, and very pretty gifts in a jar.

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Reviewer:

Junebug's Mom

Cooking Level: Intermediate

Reviewed: Apr. 8, 2010

Used half the rice but its so good. I ended up eating half the soup. I would love mushrooms in it. I skipped all optional items, wanted a plain soup. This is good.

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Reviewer:

VIVNIDHI

Reviewed: Dec. 24, 2009

The soup turned out into an excellent texture in the end. It is wise to simmer it for 30 minutes, as the sauce thickens and becomes a soupy texture. It was a bit spicy for my mom (who is usually okay on spices) so I would consider cutting down the pepper to a 1/3 tsp.

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11 users found this review helpful