recipe reviews for:

Favorite Lentil Soup

“Red lentils are colorful and creamy in this Middle Eastern-inspired soup. A fragrant mix of olive oil, onion soup mix, ground cumin, and pepper provide zip! The lentils are cooked in a pressure cooker, then combined with herbs and spices and processed until smooth. Just before serving, a squeeze of lemon and a sprinkling of parsley are added.”

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Reviewed: Oct. 29, 2007

This soup is really yummy. The only change I made was to add a bit of chopped jalapeno peppers for a wee bit of zing. TO SOLA, who rated on 7 Aug 05: YOU CHANGED ABOUT 99% OF THE INGREDIENTS AND THEN SAID IT WASN'T SOMETHING YOU WANT TO EAT OVER A FEW DAYS...AND YOU GAVE IT 4 STARS. ---> For crying out loud, if you change just about every ingredient in the entire recipe, DO THE DECENT THING AND DON'T RATE IT DOWN!! I couldn't believe you did that when I read the reviews. Geez!!

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PONI (rhymes with Bonnie)

	Cooking Level: Intermediate
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Reviewed: Oct. 7, 2007

This is a great recipe! I've used it a few times, although I normally add more cumin and use a saucepan instead of a pressure cooker. Thanks!

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Reviewer:

Stephen

	Cooking Level: Intermediate
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Reviewed: Aug. 7, 2005

I was scaling this recipe down to 2 servings, so I didn't see any point in opening a whole thing of dry onion soup mix just to use a 1/4 of it. Instead, I cooked the lentils in vegetable broth. I left out the olive oil and used some leftover green onion (again, didn't want to use 1/4 of a regular onion) that I threw in at the end of the cook time. My red lentils soaked up the broth within 20 minutes (didn't use a pressure cooker), so I added 1/4 cup water and 1/4 cup skim milk when I added the lemon juice. I used 1/2 tbsp of dried parsley and went a bit heavier on the black pepper. Overall, this was a pretty quick lunch. Not something I'd want to eat over a few days, but as a one time midday meal, it was good (and healthy!).

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Sola

	Cooking Level: Expert Living In: Spokane, Washington, USA
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Reviewed: Oct. 30, 2004

I won't rate because I made quite a few changes. First of all, I sauteed the onions with paprika and a crushed garlic clove in olive oil. After 10 minutes, I added them to the lentils and covered with water in a normal saucepan. I checked often to add more water, and simmered 15 minutes on low/med heat. Then I added the onion mix with 1 1/2 cup of water, & simmered 10 mn. I served with toasted bread and cubed cheddar. I didn't put any lemon.

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Reviewer:

XVELVETX

	Cooking Level: Expert Home Town: Paris, Île-De-France, France Living In: Ames, Iowa, USA
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Reviewed: Jul. 2, 2004

My soup didn't come out so well. It was really really thick. In fact I think I made lentil hummus. Can anyone tell me what might have gone wrong? The flavor was good my it just was not soupy.

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Reviewer:

FEEDELANUIT007


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Reviewed: Nov. 15, 2003

This is now my favorite soup recipe. It's great for lunch on cold winter days. I don't use a pressure cooker just a regular soup pot, I also use a little extra cumin and garlic. After a day in the fridge I also find that I need to add more water as it tends to get quite thick. All in all, very tasty and filling.

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8 users found this review helpful

Reviewer:

SJE


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Reviewed: Nov. 15, 2003

This was really good. I chopped up a few tomatoes and added them at the end. I also didn't use onion soup mix because I was too lazy to go to the store and get it. It was still great. I'll definitely make it again.

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3 users found this review helpful

Reviewer:

JenFen

	Cooking Level: Intermediate Home Town: Salem, Missouri, USA Living In: Columbia, Missouri, USA
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Reviewed: Sep. 7, 2003

This is some damn good lentil soup.. I would on ly suggest reducing black pepper to 1/4 tsp... I spicy food but the black pepper flavor in the soup was still a little strong. This recipe is a great use for a package of Onion soup mix!!!

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Reviewer:

xenodrum


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Reviewed: Feb. 19, 2003

It's not necessary to use a pressure cooker - I used a pyrex 4 quart pot and heavy lid. I recommend using 1 tbs of cumin and 1 tsp of pepper. The final appearance leaves a bit to be desired and might benefit by the addition of some chopped red peppers added along with the parsley just before serving.

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Reviewer:

LEO_CARLING


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Reviewed: Aug. 29, 2002

This soup is going to be a staple at my house as the weather gets colder. Served with a loaf of fresh French bread...can't be beat.

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Reviewer:

American Abroad

	Cooking Level: Intermediate Home Town: Pottstown, Pennsylvania, USA
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