Reviewed: Jan. 21, 2013

Doubled up on garlic, celery, carrots. Used a combo veggie broth and chicken in lieu of water. Also used diced tomatoes. This was a great recipe and my thought is you can't screw this up starting with the base recipe and doing what pleases you. THANK YOU for a great soup

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Reviewer:

mysticquest

Reviewed: Oct. 1, 2012

As so many others stated, the liquid proportions are way off to call this a soup.(Perhaps a typo??) However, I am still giving it a four star rating, because the flavor is just what I was looking for. Having to add extra broth (which I chose over water) was no big deal. I would have liked more spices, but I was serving this to children and needed to keep it more bland. For those liking a spicier lentil soup, you will want to add a few of your favorite spices. I did not add mushrooms, once again, because I was serving this to children. I will definitely be making this again, just knowing I will add much more broth. Actually I think I will use one cup rice and one cup lentils and then go from there.

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Reviewer:

MARY DOMAZ

Reviewed: Apr. 10, 2012

Was very good for the first night. After refrigerating over night it turned into mush. I would suggest to add more vegetable broth instead of water.

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Reviewer:

lilbabiemegs

Reviewed: Feb. 27, 2012

I cut the lentils and rice down to 1 cup each based on previous reviews. However, it was still too thick for a soup. I was disappointed in the taste of this recipe, too.

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Reviewer:

Jill

Reviewed: Feb. 13, 2012

Used 12 cups of vegetable broth instead of 8 water/1 broth. I cooked it for 4 hours. Turned out thicker, like a stew, I love the combo of the lentils and the chewy rice. Very easy, and very good!

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Reviewer:

Vegetarianforllife

Home Town: Rochester, New York, USA

Living In: Memphis, Tennessee, USA

Reviewed: Jan. 30, 2012

There must be a mistake in the ingredients. This was very dry and totally filled up the crock pot when it was finished - way MORE than 11 servings. If I make this again, I will cut the dry lentils and the brown rice down to 1 cup each. It is a good recipe for someone on a vegetarian diet and it was very easy to make. I may try it again...

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Reviewer:

Inexile60

Reviewed: Jan. 12, 2012

hearty and interesting

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Reviewer:

VeggieChef

Reviewed: Jun. 16, 2011

Really quick to make, Really easy. You can't beat Easy Vegan that even my Meat-Eaten Family REALLY liked. Did add about 4 or 5 more cups of water and it only needed to be cooked on low for 4-5 hours. Stuck to the recipie except used short grain brown rice. Would have trippled the veggies, though. Next time I will add different veggies such as Bell Pepper, Califlower, leeks, and anything else I can find. Will Totally do this again.

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Reviewer:

Angelbach

Reviewed: Feb. 2, 2011

This was not soup..it was a more a clump of rice and lentils. Due to the lack of liquid the lentils didn't cook completely. I also think it was pretty tasteless.

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Reviewer:

Amy

Cooking Level: Intermediate

Reviewed: Oct. 19, 2010

I had printed out this recipe nearly 10 years ago - and since then, many reviews have come up saying that it's not soup at all, but more of a ... hash. It was a giant lump, is what it was. It tasted good, but fortunately I was home to add extra vegetable broth and water so it wasn't totally like a glued lump. I ended up scooping it into hollowed out green peppers and baking them in the oven like vegetarian stuffed peppers. That was tasty, but I certainly would cut the lentils and rice in the recipe in half and add more liquid if I were to do that in the future.

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