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Pasta and Lentil Soup Recipe

Pasta and Lentil Soup

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

Showing 11-20 of 21

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  • on October 18, 2011

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    Made this last night, loved it. All my broth this morning though had soaked into the pasta?! Bummer. Will definitely make again, maybe swap broth for Vegetable and add chopped spinach. Thanks again Food Network!

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  • on October 12, 2011

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    I changed this soup to make it a vegetarian meal. I followed the recipe exactly, except I swapped out the chicken broth for vegetable. Tasty, quick, easy, and filling.

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  • on October 08, 2011

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    I loved this soup! I used a hearty homemade style orchiette pasta called Delverde, and it totally added a depth and substance to the soup that was so comforting and so so delicious! I also added oregano and ginger since the recipe's call for spices wasn't enough flavor for me. Will definitely make this again, and I'm already looking forward to it! Might add some carrots and celery next time to give some extra veggies to the soup.

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  • on October 06, 2011

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    Just made this and I liked it! Taste was great! I will definetly make this again! I loved how easy it was to make! I didnt use canned lentils so I had to boil them seperately but still came out great!

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  • on October 03, 2011

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    I have to agree with one of the other reviewers in that the end result was tasteless. A recipe that calls for just two cups of chicken broth and then four cups of water is bound to end up tasteless. I added a can of diced tomatoes, a small can of tomato sauce, two additional cups of chicken broth, and sugar and oregano to taste.

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  • on September 30, 2011

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    It WAS easy to make, & we got 6 servings out of it. What I like best about this recipe is that it's very easy to customize the heat factor; I can make it straight from the recipe the way my wife loves it, and still dial it up for my portion & we can both fully enjoy it.

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  • on September 28, 2011

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    we loved this recipe. easy to make and wonderful to eat. next time, i will use a smaller pasta, perhaps ditalini instead of the orrichette. otherwise, i would not change a thing.

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  • on September 26, 2011

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    Quick, easy and delicious. I used the full 1/2 teaspoon of red pepper flakes becuase we like things a bit spicy and also fresh spinach leaves for texture. I found the flavor excellent, and the next time I make it I plan to add a few pieces of thinly sliced kielbasa. Keep simple and easy soups and casseroles coming..... love them!

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  • on September 16, 2011

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    Yummy fast and easy. I used a lot less red pepper flakes and it really turned out well. Also threw in some kale for good measure. Had to add another 1/2 carton of chicken stock the next day and it really toned down the red pepper. My 2 yo loved it!

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  • on September 15, 2011

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    it was very easy to do, and on a budget it was great, a good meal for under $20 these days is hard to find!

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