I made this for a group of 10. I also wanted to have enough leftover to last for several days so quadrupled the recipe. The guests liked it and there was enough left over to last us probably most of the week. I'm trying to be healthy so we cut the olive oil in half and used low sodium veggie-based soup broth instead of bouillon and "no-salt added diced tomatoes". I doubled the garlic and cabbage and cut the cayenne pepper to 1/4 of the amount recommended in the recipe. I thought the soup was still quite spicy, but that could be partially because I used Mexican Chipotle flavored veggie sausage links made by the Field Roast company. If I had to do it again I would probably cut the amount of Field Roast sausage and increase the lentils, since the crumbled sausage was the dominant flavor and texture. I also used fresh thyme instead of dried. I like lots of spices since I use little or no salt when I cook and this soup had lots of good flavor. I will probably make it again, but try a different flavor of veggie sausages.

Reviewed On: Dec. 18, 2011