Lentil Soup
Show: Everyday Italian
Episode: Easter Celebration
Rate This RecipeRead users' reviews (391)
- Recipe categories: Cheese, Vegetables, Carrot, Celery, Beans and Legumes, Lentil,
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- ratings & reviews(391)
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Average Rating:
Total Reviews: 391
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By magdalenarosa@y...
on April 08, 2013
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My kids love this soup! I love that they are eating and enjoying a healthy meal. My husband raves about it too.
By diane4zs_1747367
Cape Coral, FL
on April 03, 2013
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Delicious and healthy. I used the whole bag of red lentils (1 pd was roughly 2 cups of uncooked lentils and just added a bit more stock. I used an extra carrot & celery stalk, tossed in a parmesan rind and a few bay leaves and lastly added chopped kale and swiss chard just before I put the lid on to simmer it. I make my own stock & freeze it, it adds so much more flavor then the boxed kind and it's cheap! I also did not add the pasta.
By Overcast
PA
on April 01, 2013
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Super easy. I love this soup. I did add mushrooms, cayenne pepper, chili powder and a pinch of cinnamon. I did add a pinch of vinegar to a bowl of it to try (as suggested by another reviewer and I thought that was tasty too. So there a few additions you can try to change it up.
By stephieru
Marina Del Rey, CA
on March 25, 2013
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So easy to do, my husband made it for us while i dictated each step while feeding the baby. We halved the recipe, and used TJs already-cooked lentils to cut down on time. Because some reviewers said that it turned out bland, i kicked up the seasonings by putting in TJs 21 spice blend and some cayanne pepper. Turned out great! I'm eating it again right now, and the leftovers may be even better than the original!
By hollysing_11411353
New Hartford, NY
on March 25, 2013
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Very good, nutritious and inexpensive. I used a little V-8 in place of some chicken stock and stirred in 1 Tbs. of vinegar right at the end for a little kick. Easy. Makes enough for 10 servings!
By sarahmcloughlin...
Cranbury, 70
on March 17, 2013
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Easy and delicious.
By lhwill
on March 10, 2013
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Excellent soup and easy recipe. We put baby spinach leaves in the bottom of our bowls then ladle the soup on top of tnem and top it all with Parmesan shavings. Big hit at our dinner party! We actually made it with vegetable broth for our vegetarian friends!
By lkjacq_9769099
Methuen, MA
on February 22, 2013
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This was my first time making lentil soup and maybe I did something wrong, but I didn't think this had much flavor. I usually love Giada's recipes, but I won't make this one again.
By linda52803
DAVENPORT, IA
on February 15, 2013
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Good & easy! I used "melissa" brand already cooked lentils & my frozen roasted summer tomatoes. My husband would have liked more pasta but I agree w/ previous reviewer...hate mushy pasta in leftover soup. Followed the recipe & just used 2/3 cup of pasta & made more pasta on the side for him.
By dfordnyc
Briarwood, NY
on February 08, 2013
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This is a good, hearty soup. I used 64 oz. of chicken stock (didn't have low sodium in the house, and three cups of water, and followed the rest of the recipe, minus the macaroni. I like pasta al dente, so I will add it to each portion, rather than risking having a cauldron of soup with mushy macaroni. The fresh thyme adds a nice layer of flavor. If I had frozen chopped spinach in the house, I would have added it too.