I took other reviewers suggestions and subbed 1 can reduced sodium chicken broth for 2 cups water, omitted the celery (didn't have on hand), doubled the spices, garlic and carrots, used diced instead of crushed tomatoes and used 1-2 T olive oil. I also added 1 tsp cumin. I added about half a bag of frozen spinach at the end and pureed the whole thing with an emersion blender. I drizzled balsalmic vinegar on each individual bowl- a definite must substitution. Delish! My husband loved it and he's not a big lentil fan. So glad to find a good, filling low-fat soup!
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I took other reviewers suggestions and subbed 1 can reduced sodium chicken broth for 2 cups...