A hearty lentil soup that is chocked full of veggies like celery, carrot and tomatoes. Serve with your favourite bread.
Based on comments here, I made some substitutions and I think this is the best lentil soup I've had in a long time. I added another 2 carrots, I doubled all the spices. I added 1/8 tsp. red pepper flakes, I bought a can of 28oz. crushed tomatoes. I added the 14.5 oz. that the recipe called for, then used the rest mixed with 4 cups of broth and water to make the 8 cups of "water". I used 1 cup brown and 1 cup red lentils, I used 3 T. of lemon juice instead of vinegar, and I added about 3 Tablespoons of port. I guess that's a lot of changes, but trust me, people can't stop eating it. It's really great. - 24 Dec 2006 (Review from Allrecipes USA and Canada)
This is a phenomenal recipe. Having lived in Spain and enjoyed true lentil soup, I thought I'd never again appreciate an american version. Boy was I wrong. My adaptations to this great recipe include: 4 carrots, 2 bay leaves, 4 garlic cloves, 8 cups chicken broth instead of water. In the last 30 minutes I add 4 cups spinach, three potatos, and smoked sausage. I blend half and then add back for a really nice texture. This is served great with parmesean cheese and garlic/ mozerella bread. - 20 Feb 2005 (Review from Allrecipes USA and Canada)
This is great lentil soup. My husband said that it was better than any he had had. I added extra garlic and spinach and omitted the olive oil to cut fat. Also, have tried wine vinegar and balsamic, balsamic is best. Very "meaty" and tasty, I would definitely recommend. - 24 Nov 2002 (Review from Allrecipes USA and Canada)