Well, made the way the recipe calls for is good. BUT, the second time I made it I made a few changes which made it better: 1. DO NOT ADD SALT BEFORE THE LENTILS ARE COOKED - it toughens them, and do not overcook them. 25 min. is the max. 2. Be sure and chop the spinach so you can get it on your spoon without it dangling off. 3. Double the amount of broth to make it "soup" and maybe use just chix. broth as no water is needed. 4. Lots more Kielbasa in bigish chunks, not chopped. They are the best part. 5. Saute onions and some garlic on low heat for a while, then add sausage and veggies (in chunks again) and saute, then add everything else (including raw rice) and simmer 25 min. 6. I did use other's suggestions re adding a good amount of cumin, leeks and celery. Quartered mushrooms added at the end with the spinach. Oh, and it needs salt! 7. Finally, I took half of the soup, minus the sausage, and pureed it well in the blender and added it back to the pot to make it kinda thicker, like regular lentil or split pea soup, but because I only pureed half the soup in the blender then added it back to the "thinner" soup, it still stayed "soupy" unstead of "stewy". Yum. French bread and a fresh salad. . .
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Well, made the way the recipe calls for is good. BUT, the second time I made it I made a few...
