Reviewed: Feb. 29, 2012

A good hearty soup. Rather plain but certainly one I would make again.

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Reviewer:

KTOWNJULIE

Cooking Level: Intermediate

Home Town: El Cajon, California, USA

Living In: Chula Vista, California, USA

Reviewed: Feb. 28, 2012

Just made this for the first time today and enjoyed 2 big bowls for lunch. This soup is amazing! I have never even had lentils before but had just bought some to try. Tweaked the recipe to what i had on hand and prepared the lentils as directed beforehand. After 2 hours on high in crockpot the soup was still 'al dente' and no mushiness at all. Skipped the sugar - it doesn't need it with the carrots, added one zucchini squash sliced into crescents, replaced the whole tomatoes with 2 smaller cans of diced tomotoes. Had no celery but added celery salt (and skipped the extra salt) Did not add any cabbage. Added a little extra broth 1/3 cup maybe. The smell wafting in my house was fabulous - couldn't wait to dig in. Easy, low fat, low sugar and high fiber - perfect!

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Reviewer:

PattyS

Reviewed: Feb. 21, 2012

I love this soup! Great flavor, tons of veggies, and it only lasts us about 2 days before it's gone!

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Reviewer:

Rachel

Reviewed: Feb. 19, 2012

Very good soup and it really develops a nice flavor after a few days! I never get tired of this soup. Thank you for sharing.

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Reviewer:

SweetDee

Reviewed: Feb. 7, 2012

I love this soup so much I made a second batch immediately! I wouldn't change a thing about it.

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Reviewer:

soreyle

Reviewed: Jan. 31, 2012

Absolutely loved! Super filling. I didn't have any carrots or cabbage, but it turned out great without. I did add some frozen mixed veggies at the end, doubled the spices, and didn't add the sugar.

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Reviewer:

kristiricky

Cooking Level: Intermediate

Home Town: Kodiak, Alaska, USA

Living In: Spokane, Washington, USA

Reviewed: Jan. 25, 2012

Picked this because I was looking for a slow-cooker soup with lentils, and this seemed easy and potentially good. Was pleasantly surprised by the amount of flavor! And that the vegetables kept some texture, even after being in a slow-cooker all day! Followed some of the modification suggestions, but thought that I'd need to add some hot sauce, or Worchestershire, or SOMETHING to boost the flavor before serving - didn't need to. And I love that with minor modifications I can make this fully vegetarian (even vegan, I think), and low-sodium. Now I just hope it freezes well.

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Reviewer:

onylynx

Cooking Level: Expert

Reviewed: Jan. 24, 2012

Gosh, I hate to be the first to give a bad review, but I just didn't like this recipe at all. I followed all the instructions - just used homemade turkey stock instead of chicken broth - and still wasn't a fan of this soup. It seemed there was something severely missing. My son didn't like it either. I'm giving it 3 stars because my husband, who really enjoys cabbage, liked it and ate 3 servings of it, so for fairness' sake I at least need to give it something - it could just be me, you know?

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Reviewer:

jennbo

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Cooking Level: Intermediate

Living In: Cleveland, Tennessee, USA

Reviewed: Jan. 23, 2012

Delicious! I added some extra veggies, especially cabbge (I'm obsessed!0 but even as is I'm sure it would still be a great soup. Oh and like some other readers suggested, I sauteed the onion, carrots and celery for a few minutes before putting them in the slow cooker.

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Reviewer:

StacyB1012

Reviewed: Jan. 18, 2012

I agree that the lentils don't need to pre-cook. If you cook them first (as the recipe instructs), and then add them to the vegetables while they cook,, the lentils will be mushy. Better to cook the lentils and vegetables all at the same time. This soup is a little bland, but any cook can spice it up according to their preferences.

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