Barbecue sauce in soup turned out to be a little strange. We all ate it, and it was o.k., but I wouldn't make it again. I would definitely put the carrots, onions, apples, and tomatoes in at the beginning so they get soft (the apple was still a little crunchy after 20 minutes).

I would give this 10 stars if they offered the option!! This stew is the best stew I have ever had!! It is almost like there is meat in there but there isn't. The unique combination of the ingredients just awakens the taste buds! Amazing recipe, this is going on my favorite foods list!!

This is a unique combination of sweet and tangy flavors. We loved it! I followed the recipe as directed except for one thing. Instead of plain salt I used my homemade verision of seasoned salt. Thanks for sharing!

A meat-less dish from Argentina? I was a skeptic until I tried this recipe. My dad is from Argentina and is curious about the actual origin but I am sold! I made this for an international pot luck at our office during the last world cup and everyone loved it. I have been hooked ever since. I of course lie to add some extra spice to keep things interesting. I like to make a big pot of it and eat lots of leftovers, I think it's even better after a good marinating.

It was awesome. I added a green beans, bay leaf, some cumin, a little cayenne, and some red pepper flakes to bring out more awesomeness.

This is delicious, warming, filling. A good mix of sweet, spicy and savory. The leftovers were even better. It was the first time I have ever cooked with lentils, so I was a little nervous, but shouldn't have been. If you are a first timer, remember to sort them and rinse them first, and you are good to go. Just some really minor changes/subs: Scaled to six servings. Used canned diced tomatoes (no good fresh ones at the market.) Used a bit of house seasoning with garlic when I realized too late (oops!) that I was out of garlic. Put the carrots in at the beginning of cooking, because some family members like a softer texture. Let my husband put the paprika in, and his "eyeballing" is a little off, so we ended up with a good bit more than what it called for. Didn't add salt. Everything else as written. Since the bbq sauce used probably plays a part in the flavor, I will say I used bulls-eye kansas city sauce. Along the same lines, my bouillon brand is Vegeta. The apple I used was a Braeburn, and the texture after cooking was perfect. Hope that helps someone out there! On a more personal note: Earned rave reviews from my 10 year old who is the pickiest eater ever. We often struggle with getting him to try new things so I was amazed at his positive reaction to it. Everyone else loved it as well: My adventurous eating 4 year old, my veggie husband, my dad who is trying to eat healthier, and myself of course. Thank you for this recipe, it's a keeper.

My wife is from Argentina and didnt recall having this stew, but we all liked it, including my kids! Nice and hearty, very filling. I actually served this with some pigs n a blanket and it was a great meal combo. The only thing I might do different is use some bacon grease to saute the onion in, just to add some more complexity to it. I will definitely make this again!

This was my first time cooking with Lentils and I picked a winning recipe - this was amazing! I stuck to the recipe as it is, with the exception of making it for 6 servings rather than 4. I forgot to add the frozen peas, but otherwise it was awesome! My husband loved it, too!

I used Annie's Naturals Smoky Maple BBQ and smoked paprika and it was unbelievable! The kids ate extra helpings.

Super delicious! I've been looking for a good lentil recipe. I saved this one a couple years ago. Its a shame that I didn't try it until now!!! I didn't have 3 fresh tomatoes, so I tossed in some canned diced tomatoes I had sitting around...probably didn't add quite enough (12 ounces) to compensate for 3 tomatoes. Also I liked the suggestion to throw the carrots in with the lentils. The recipe didn't clarify whether to cook it uncovered or with the lid on. I chose to cook it uncovered for the first 20 mins. If I do it again, I will put the lid on the entire time, I think too much heat escaped. Also, I loved the suggestion to add some more spices, so I put 1/4 tsp of crushed red pepper, cumin, oregono, basil, 1 bay leaf, and a few rosemary springs. This turned out very savory!! It truly is way too easy for how delicious it is!! Having lived in Argentina for a while, I wonder about adding some spiced sausage (Argentine chorizo-not the Mexican kind) to the recipe and maybe some chunks of beef. The Argentine lentil soups/stews I had while I was there are some of the tastiest I've ever had. I wish there were more Argentine recipes on allrecipes.