I "Doctored-up" this recipe quite a bit, however, it is a very good base for lentil soup. I used olive oil instead of veggie oil, 4 c. chicken broth, and 2 14.5 oz. cans diced tomatoes (1 w/ green chilies + 1 plain) instead of the whole tomatoes. I didn't have any chili powder, so I tossed in about 1/2 tsp. paprika, 1/4 tsp. cayenne pepper, and 1/4 tsp. black pepper. My husband thought it looked a little wimpy, so I added about 7 slices of jarred hot jalapenos (minced), 2 med. chicken breasts cut into 1/2" cubes, a chicken bouillon cube (crumbled), and about 5 c. water. Even thought I cooked it about 20 min. longer than the recipe called for, the lentils were still al dente. Served it with a salad (Spring Mix, carrots, cucumbers, & tomatoes). 3 out of 4 adults eating it liked it a lot. Next time, I think I will soak the lentils before cooking, and add some sliced celery and bell peppers when I saute the onions & garlic.
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I "Doctored-up" this recipe quite a bit, however, it is a very good base for lentil soup. I...