Reviewed: Jan. 27, 2006

Very good soup. I added lots of extra veggies and 4 more cups of water, but I kept the seasonings the same and it still turned out plenty spicy.

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Melissa B

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2006

Wow! This was a great recipe! What a wonderful soup to have on hand for those cold nights!

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AngelB1

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Reviewed: Dec. 30, 2005

Delicious! When I make this again I will add the pepper in small amounts so I can control the spiciness. Used lots of cabbage. Yum.

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1 user found this review helpful

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marital bliss

Home Town: Anchorage, Alaska, USA

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Reviewed: Oct. 29, 2005

i did this in the slow cooker for 6 hours and it could have used another 2-3. . . too crunchy still but very tasty

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Krayjones

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Reviewed: Oct. 21, 2005

Very good, hearty, filling, healthy, delicious! Easy to make too -- I often use my crock pot! Add other veggies if you wish (corn, potatoes, etc).

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2 users found this review helpful

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ESTEPHAN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 3, 2005

Only ok-- the lentils are the best part. I used a full cup of red lentils and upped the broth to 3 cups. Instead of plain cabbage, I used a package of broccoli slaw. I didn't have any celery, so I added some celery flakes. I upped the spices a little since I added more broth. I cooked it in a crockpot for 4 hours on high and around 1 on low. The end result was fine, but it didn't reheat well and the color turned kind of blah... The beans pretty much turned to mush after a day. The soup was fine the first go around, but nothing spectacular.

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Mar. 9, 2005

Excellent soup! The curry gave it a little bite, but the flavor was nice, and it had a nice 'meaty' texture. I didn't bother to precook the lentils, used chopped tomatoes, and doubled the broth.

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8 users found this review helpful

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SDONCHI

Living In: Soldotna, Alaska, USA

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Reviewed: Mar. 1, 2005

this is sooo good! I used crushed tomatoes instead of whole and used 3.5C chicken broth and 1.5 cups lentils I didn't cook the lentils before hand. It is great recipe because you can mix it up some. Thanks for the recipe!

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MOTHERMINDY

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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Reviewed: Feb. 1, 2005

I changed the ingredients a little using 1 cup of mixed red and green lentils,2 overflowing cups of cabbage, diced canned tomates and 4 cups of broth. All other ingredients were the same. I did not preboil the lentils. I cooked the onion, carrots and celery in 1 tbsp of oil for five minutes then added the remaining ingredients and simmered covered for one hour. Absolutely delicious!!

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PATRICIA E.

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Reviewed: Dec. 6, 2004

This is a great soup! If you don't undercook the lentils they break up and just give it a 'meaty' texture. I doubled the chicken stock to make it less stew-like and more soup-like and added a couple tablespoons of fresh parsley. It's easy to make, low-fat and low-calorie, and so yummy you forget it's good for you. Definately a staple to keep on hand for munching.

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KHAOSOK99

Cooking Level: Intermediate

Home Town: Mesa, Arizona, USA

Living In: Rockville, Maryland, USA

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Reviewed: Nov. 1, 2004

Loved it! After 45 minutes of simmering I added another 2 cups of chicken broth and fresh cracked black pepper. I then simmered for another 45 and it was perfect!

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HALLIEMC

Cooking Level: Expert

Living In: Memphis, Tennessee, USA

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Reviewed: Sep. 16, 2004

This was a big hit with everyone in my family. It was very easy and the sort of meal where anything goes...I used brown lentils, diced tomato, no curry powder, etc. It's the lovely sort of soup where you can through in just about any kind of vegetable. I'm not usually a big lentil or vegetable soup fan, but this was surprisingly good. The leftovers were good for lunch the next day too although there wasn't a whole lot of broth left.

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Rosehannah

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2004

Very nice. thanks for sharing it.

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pteclaire

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Reviewed: Oct. 14, 2003

Good soup. It reminded me of beef vegetable soup.

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RENA

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Feb. 6, 2003

I've never made lentil soup before, and this turned out great. I used a can of diced tomatos to save time chopping and it was perfect. Using my food processor made this recipe a breeze.

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JULIANADAY

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Reviewed: Feb. 4, 2003

Very hearty soup. I was never a lover of lentils, but this recipe has changed my mind. As simple a recipe as you would like. I also will try playing with the seasonings a little the next time I make this. This recipe lends itself to that kind of experimentation.

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Dave Tripp

Cooking Level: Intermediate

Living In: Bennington, Vermont, USA

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Reviewed: Oct. 14, 2002

I found this to be a very good soup. However, I made a few changes because I wanted to make a lot. So I used 1 1/2 cups Lentils, 3 celery, 2 garlic cloves, added 2 14 oz cans of petite diced tomato's with Jalapeno's for some zest, a whole head of cabbage, 6 carrots, 5 cups of organic free-range chicken broth, and 4 cups of water. I dbl'd the spices and added a Greek-Allspice. I ended up with a big, delicious, pot of Lentil's and veggi's. Wonderful, healthy, and low in fat. Cant go wrong with that!!!!

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39 users found this review helpful