Reviewed: Sep. 11, 2009

Super easy, yummy & good for you!!

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Hope's Mom

Cooking Level: Beginning

Home Town: Arlington, Virginia, USA

Living In: Kailua Kona, Hawaii, USA

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Reviewed: Jun. 27, 2009

This is my favorite! I do a little bit of variation though. I up the veggies and ham about 1/2 cup each. I use 3 small cans of chicken stock fatfree/low sodium, and add one can of diced tomatoes, and leave out the tomatoe sauce. It is wonderful, I also cook it on high in my crockpot for about 3 hours depending on the lentils... a little longer if neccessary.

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Millergirl96

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Reviewed: Jun. 24, 2009

I made this for my family and it was fantastic. I have never cooked with lentils but now this recipe will be a popular dish around my house. I recommend using cooked ham off the bone - it enhances the flavor of the soup.

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peperpatch728

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Reviewed: Jun. 3, 2009

Delicious, but don't try to do this one in a hurry. It really is better if you slow cook it for the 11 hours. :)

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Nanjee

Cooking Level: Expert

Living In: Minot, North Dakota, USA

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Reviewed: May 30, 2009

This soup was amazing! My 13 year old son even asked for more. Was I shocked! Usually he picks things out of his soups and barely finishes them. Great, will be making again!

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jlhomka

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Reviewed: May 17, 2009

Hi everyone! Thanks for all the good reviews! I'm glad that most of you are enjoying one of my favorite soups! Of course it is the nature of the beast to continue to tweak recipes and I thought I would share a slightly different stovetop version of this recipe. I didn't have any ham but threw in 2 smoked pork hocks (skin removed) and 2 cups of cooked, diced chicken meat from my freezer. I covered the pot and simmered this on the stovetop for about 1 1/2-2 hrs until everything was tender. Removed the pork hocks and picked what little meat there is and tossed that into the soup. You may need to add a little extra broth or water when you cook it stovetop. This makes it a little quicker if you don't have half a day to get dinner on the table.

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queendiva1

Cooking Level: Expert

Home Town: Woodstock, Illinois, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Apr. 23, 2009

Neither hubby nor I liked this very much. I followed some suggestions and used a can of stewed tomatoes instead of the tomato sauce. It wasn't too thick, it just didn't have a very distinct flavor. I couldn't taste the ham at all. Not sure if I did something wrong, but I won't be making it again to find out.

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Sarah B

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Apr. 18, 2009

Fantastic! I haven't had lentil soup since I was a kid and forced to eat it! This is one of the few recipes I've tried on allrecipes where I didn't have to make many variations to. I did, however, use a can of stewed tomatoes because I didn't readily have sauce, which gave me more of a broth in the soup. Exceptionally flavorful! Great recipe!

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Tammi

Cooking Level: Expert

Living In: Altoona, Pennsylvania, USA

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Reviewed: Apr. 17, 2009

Great flavor! I threw in my ham bone as well. I slept in, so I cooked a half batch on high for 5 hours and everything was perfect!

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Apr. 14, 2009

This was GREAT. My husband raved about and that is rare. I used a ham bone that still had lots of meat on it and put that in the crock pot at about 9 a.m.on high. Then at noon I added everything listed in the recipe plus a can of stewed tomatoes and sloshed in some white wine. I let that cook on low for six hours and it really turned out wonderfully. Thanks.

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Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

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Reviewed: Apr. 4, 2009

This is a recipe worth keeping, but the cooking time seemed long to me. Lentils using take 20 to 30 minutes to cook in boiling water, so 11 hours seemed way off. And, so it is. After 11 hours the top of my stew was very dark and moisture in the slow cooker was almost nil. I added 2 cups of chicken broth to bring the stew back. It was eatable, but next time I am limiting cooking time to 3 to 4 hours on low. Fully cooked ham, veggies and lentils don't need half a day to cook. I would have rated the recipe 5 stars if not for the cooking time shown.

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dustyshoes

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Reviewed: Mar. 25, 2009

Add stewed tomatoes and extra water. Also added whole bag of lentils. Used chicken bouillon instead of chicken broth.

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Geppetto DeVitis

Cooking Level: Professional

Home Town: Akron, Ohio, USA

Living In: Los Angeles, California, USA

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Reviewed: Mar. 7, 2009

My family enjoyed this recipe. I would recommend dicing the ham more on the thick side.

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MELSDINER1

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Port Washington, Wisconsin, USA

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Reviewed: Feb. 25, 2009

This is a great recipe! My family loved it. I added a can of stewed tomatoes as one other reviewer mentioned, mainly because I didn't have any tomato sauce. That's the only thing different I did and it came out perfect!

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deepfriedcupcake

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2009

This is probably my favorite recipe for soup on this site. No changes except for cooking time. I cook on high for about 4 hrs. and it always comes out perfect.

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christa

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Reviewed: Feb. 14, 2009

This was so great! I can wait to make this soup again.

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Celeste

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Reviewed: Feb. 14, 2009

I used this as the basis for a recipe in which I used pork necks rather than ham. I didn't use a slow cooker - I just cooked at low heat for 4-5 hours, until meat fell off of necks, and them removed the bones. Kept everything else the same. It was awesome! Even my steak-and-potatoes husband loved it, and it is now a regular at our house.

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maeve

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Reviewed: Feb. 11, 2009

This made a delicious and satisfying soup. I did add about an additional half cup of lentils, because that used them up. I will probably add at least one more clove of garlic next time.

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DLEVERENTZ

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Reviewed: Feb. 4, 2009

We put some shredded cheese on top and it was great.

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beginnerchef

Cooking Level: Beginning

Living In: Richmond, Virginia, USA

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Reviewed: Feb. 2, 2009

I have to admit I am a tweaker--I mess with recipes and rarely follow them exactly. For the first time ever (and I mean that here) I followed an AllRecipe's recipe to the letter and this was definately great without my messing with it. I do a soulp every Sunday while the reall dinner is cooking--then I have something all done and ready to eat off of for hectic Monday nights and lunch for me to take to work the rest of the week. This was perfect as far as my hubby and teen were concerned tho just a tiny bit bland for me..I added a sprinkle of Penzey's "Black and Red" on top of mine....that's a blend or cayenne and black telicherry in the same jar. Definately a keeper, tho I may not be able to resist messin' with it next time. It was agreat use for the leftover ham we had int he freezer from the christmas beast. Served it Monday with a baguette I grabbed on the way home and had it again with some cheese and triscuits for lunch a couple times at work. It was definately better for having sat overnight. Thanks for a solid additon to my soup rotation.

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