Reviewed: Oct. 31, 2008

i didnt have the leek or parsnip so i just used a carrot, celery, potato and the tomatoes. i also used chicken broth instead of veggie and marsala wine instead of red. great flavor. i actually prefer my lentil soup really thick! that way i can scoop it up with crackers! oh and add hot sauce on top.. MMM!!

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21 users found this review helpful

Reviewer:

nadine

Cooking Level: Beginning

Home Town: Palmyra, New York, USA

Living In: Brooklyn, New York, USA

Reviewed: Jan. 4, 2002

It was very good and plentiful. I certainly ended up with more than 2-3 servings. Also, the lentils absorbed a lot of the liquid, making it more of a stew than a soup. Next time, I will use only 1/2 cup of lentils to see if that will make it more like soup. All in all, a good, cheap and hearty recipe. Definitely a keeper!

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16 users found this review helpful

Reviewer:

CATALOGRRR

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Feb. 12, 2001

Delicious!! Very hearty and filling. I doubled the recipe and ate leftovers all week because that's all I craved. It was very good.

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16 users found this review helpful

Reviewer:

Krista

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Portland, Oregon, USA

Reviewed: Nov. 27, 2003

I left out the green onions, leek, & potato & substituted crushed tomatoes as I prefer a smoother tomato base. Next time, I'm going to add adding can of vegetable broth or some water as the soup gets pretty thick. You also may want to add salt & pepper, as desired, at the table.

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7 users found this review helpful

Reviewer:

FBA

Reviewed: Feb. 4, 2010

Behold a miracle! My children ate vegetables without even a murmur of a fuss or whine. In fact, they devoured it. I used a Merlot for the wine (a bit more then called for too) and I used fresh tomatoes that I diced myself. Thank you for this very yummy recipe!

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6 users found this review helpful

Reviewer:

kmd20ts

Cooking Level: Intermediate

Home Town: Summerville, South Carolina, USA

Living In: Birmingham, Alabama, USA

Reviewed: Dec. 5, 2005

One of my favorite lentil soup recipes. I like to add some canned corn.

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6 users found this review helpful

Reviewer:

Leighla

Cooking Level: Intermediate

Living In: Krasnodar, Krasnodar Krai , Russia

Reviewed: Nov. 7, 2003

This soup was a big hit! Didn't have the leeks, potatoes or vegetable broth. Substituted with chicken broth and added chopped canadian bacon. Yum! Yum!

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6 users found this review helpful

Reviewer:

Lisa

Reviewed: Nov. 21, 2010

Very tasty! The only change I made was to increase everything by about 1/2, and that way it made 8 cups of soup or 6 good servings. I'd say the original recipe would make closer to 4 servings. You could add another can of stewed, crushed, or diced tomatoes, and maybe a regular onion instead of or in addition to the green onions if you prefer, but definitely very good as written.

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4 users found this review helpful

Reviewer:

Heather

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

Living In: Glendale Heights, Illinois, USA

Reviewed: Oct. 31, 2007

This soup is fantastic. It is as hearty as a beef stew, but veggie-friendly! I doubled the broth, otherwise it would be too thick.

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4 users found this review helpful

Reviewer:

Laura

Reviewed: Nov. 18, 2005

Good soup Judith. We're not vegetarians so I used a hamhock for flavor. I skipped the potato and needed to add a lot more liquid as it cooked. A little bit of finely sliced red onion for garnish made for a nice presentation. Thanks!

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4 users found this review helpful