Reviewed: Dec. 25, 2008

Was actually looking for something along the lines of a cabbage soup/chicken soup but tried this recipe. I am not a fan of "traditional" vegetable soups w/ an emphasis on tomato based ingredients. I should have omitted the tomatoes in this recipe but the lentils(s)/lentil flavored helped a tremendously. After reading the other reviews, I: used more lentils 2.5 - 3 cups [whole pkg], did not pre cook them [just rinsed well], did not use any water -- 4 cups of f/free chicken broth and threw in a dash more or so of the dry ingredients -- everything on the slow cooker for about 6 hours. The lentils were perfect. Soup actually tasted better the day after, as leftovers. Husband really liked it. I will make it again but omit the tomatoes.

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now2

Home Town: Chicago, Illinois, USA

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Reviewed: Nov. 19, 2008

I made this in my slow cooker. Had to add a lot more spice or else it would have been pretty tasteless! Just alright the first day, but much tastier on the 2nd.

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IKERONIOUS

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Oct. 15, 2008

I add a few more carrots than the recipe calls for, but this is the perfect veggie soup, and tastes best the 2nd day.

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Katy

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Reviewed: Sep. 12, 2008

If you want to speed up the chopping - I use a bag of Cole-Slaw mix. Works great!!

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CrackerJack05

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Reviewed: Jul. 22, 2008

This soup is incredibly good! I myself made some changes, but it was an excellent start for a newbie to lentil soup! I omitted curry powder (maybe next time), had no tomatoes of any kind other than paste (oh i wish i had, they would have been great), and used some cauliflower and red skinned potatoes. I also used fresh herbs instead of dried, but either is quite good. Delicious!

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Seth

Cooking Level: Beginning

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Reviewed: Jul. 22, 2008

Wow! Just to yummy for words! Super easy to make -I used my crock pot and the whole house smelled great!

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Shellie Joy

Cooking Level: Expert

Living In: Rockford, Michigan, USA

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Reviewed: Jan. 18, 2008

I made this last night & used the scaling tool to double the recipe. I knew that 6 1-cup servings would not leave much leftovers. I did not precook the lentils as suggested - altho to take out some of the starch I rinsed & drained the lentils. I followed the amount of ingredients suggested by the tool except for these items: 1 1/2 c green lentils & 1/2 c red lentils, 3 stalks celery, 1 large onion, 4 c chicken broth & 6 cup veg. broth, many more cloves garlic 1/2 crushed 1/2 chopped, finally 1 tsp hot curry powder. We wanted this to be a soup as opposed to a stew so the increase of the liquid did this. The inrease in garlic and curry powder is to satisfy our personal tastes (was not too hot, but seemed to pull everything together). With a little tweaking to each persons taste,I believe that this Soup can become a mainstay for everyone.

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IC2TREES

Cooking Level: Expert

Living In: Ventura, California, USA

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Reviewed: Jan. 8, 2008

This was pretty good. It was a little too "cabbagey" for my family, and next time I will use less cabbage. The lentils cooked up beautifully tho' and were very nicely proportioned in the dish, not too heavy and thick yet substantial enough. I served this topped with broiled fresh salmon, which was great as the flavors complemented each other perfectly. In fact it made for a quick make ahead dinner. Lentil soup made earlier in the day and then reheated and fish broiled with salt and pepper 5 minutes before serving. Low fat, nutritious and waistline friendly!

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JanineCG

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Reviewed: Dec. 31, 2007

great recipe great for New Years.

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Lacey

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Reviewed: Dec. 4, 2007

Tasty and easy to make, even for the culinary-challenged like myself. I've used canned lentils and dried - either way it turns out well. I did have to add an extra cups of water and the juice from the tomatoes because the broth alone does not seem to add enough liquid.

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JFRANK123

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Reviewed: Nov. 28, 2007

I used a whole bag of lentils, added more water and chicken base, increased seasonings to accomodate extra liquid and served with fresh whole wheat rolls.

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Sharon

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Reviewed: Nov. 11, 2007

Yum! DH and I really enjoyed this. The curry added a nice depth, and the black pepper gave it more zip than I had imagined (that's a good thing for us, though!). I used 3/4 c lentils, veg broth instead of chicken, and added about 3 cups EXTRA water. I didn't pre-cook the lentils, either--1.5 hours is more than enough time to get them cooked! Thanks for a good recipe!

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SMELLYVEGETARIAN

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Reviewed: Jul. 25, 2007

Yum yum yum! This is a really nice vegetable soup. Flavors are great, not to mention that it is healthy and cheap. I used 4 fresh tomatoes instead of canned (canned have citric acid - I'm allergic). Because the fresh tomatoes are sweeter than canned I would leave the sugar out when using fresh. We had this for dinner with grilled cheese sandwiches.

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RACHELABIGAIL

Cooking Level: Expert

Home Town: Meadowview, Virginia, USA

Living In: Columbia, South Carolina, USA

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Reviewed: May 1, 2007

I excluded the cabbage and made recipe as follows. It was really good and cheap to make for large groups! everyone had second bowls!

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KAGAMOI

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Apr. 14, 2007

This is a great recipe!! It was a little spicy with the curry-so I just leave it out. This soup is also good with a little diced chicken in it.

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Michele D.

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Reviewed: Jan. 17, 2007

This was truly awful! It smelled bad and tasted even worse. It was too salty and lacked any appreciable flavour. I actually ended throwing it out.

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A Cook

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Reviewed: Jan. 3, 2007

Great recipe! We made it as directed, except for the exclusion of currey (we were all out), and it turned out great. We even made some more to freeze for a quick lunch or supper. The pepper adds a good amount of spice, so if you're sensitive, you might want to cut it down a little, however we enjoyed the kick. All in all, this is a hearty, filling, inexpensive, and low fat\ low cal recipe that is tasty as well. Great job!

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LINSEYODONNELL

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2006

Loved this soup!! I added garbanzo beans which were great. The next time I cook it I will add more lentils also.

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qbvnsn

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Reviewed: Nov. 14, 2006

Just okay. I did as others and upped my lentils to one cup. I think I will make it again, but without the curry. With shredded cabbage, it tasted like a wierd indian sauerkraut.

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