Lentil Vegetable Soup

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OMG, this is sooo good. It gets better after a day. I am making my second letil soup. YUMMM And it is easy. Thanks Ina

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At first I have to admit the soup was just GOOD. When I first tasted it, I was a bit weary. It looked a bit too brothy for my liking and it had a very generic flavor. The amount of time she recommended letting it cook was just not enough. The long I let it sit the more flavorful and thicker the soup became. Also, because I was making the soup was the holidays, I happened to be cooking homemade chicken soup at the time. I used some of the homemade chicken soup in place of the chicken stock to give it a homier flavor. Just the chicken stock gave it a generic store flavor. I think next time since I dont blame on making chicken soup everytime I make this soup, I will buy fresh chicken soup and mix with the chicken stock for a richer flavor. TRUST ME.. its worth it. ALSO... the soup gets better with time. If you cook it a few days earlier then you intend on serving it, it will taste better and thicken.

After my long winded comment.. I definitely recommend.. I just think it needs a few tweaks.

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I made this soup today and may I say, my kitchen was smelling like a restaurant. This soup has a lot of flaaaaaavor. All the ingredient was perfect. The only thing I did not add was the tomatoes. What a soup, love it, love it, LOVE IT!

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When I tasted the final product after simmering for 1 hour, I was completely blown away! This soup has SO much flavor. Plus, it's super healthy! Ina, thanks so much for this great recipe - I'll be adding to my other favorite Ina recipes!

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I took a risk making this soup, as my husband is not a big lentil guy. My son only eats chicken broth and an Imagine smooth corn soup. My son finished the whole prortion I served. My husband reported "Hey, this is good"., and had seconds. He also doesn't like vinegar. Ha! This is a keeper. The vinegar really rounds out the flavor of this soup. Impressive.

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I feel like this recipe is a good recipe, but for the time it took to make it I'm just not sure it's worth the taste. My husband really likes it, but I felt like something was missing. Maybe it just needed more seasoning. The soup just fell a little flat for me. However, I will give it another chance and try it again a little differently next time!

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I did add about 1/2-1 tsp. of hand rubbed sage and used ham...my wife couldn't wait for it to be ready.Next time I make it I might do it mid-eastern, use curry instead of cumin, or go creole and use some file'.It also could be brighter with red sweet pepper and corn for extra color.

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RM from Portland... I would prefer not to sautee everything before hand, so how exactly would you make it in a slow cooker?

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I love, love, love lentil soup and this is great. I did make some modifications eventually though. I do not eat any added salt and have not for more then 20 years so I removed the salt. I added some bay leaf (about 6 medium and to give it a lightly smoky flavor, added a couple of caps full of liquid smoke which I think adds some depth.

Finally, you CAN make this in a slow cooker, eliminating all the sauteeing. I put it together the night before and leave it on low until we are ready to eat it. If it seems not fully cooked when you get home, crank it up to high while you are preparing other items. I serve it with the foolproof popovers found on this site and a lovely salad my Mom used to make-spinach greens with a grapefruit section, red onion slices,sliced avocado, and apple slices on a plate with a non fat fruit vinagrette like raspberry. The sweet/tartness of this salad is a great counterpoint.

I have also used the Rotel tomatoes but the ones with the chiles in it which gives the soup a nice tang for those of us who like some heat on occasion..

I will be making this forever. It is easily what I would call a staple. I have made it in the winter for friends and they really loved it. It is warming and rib sticking good.

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A soup with well rounded flavors and textures. If you want to modify I can see this as a base and then add potatoes, or maybe some lamb, or a can of Rotel tomotoes (leave out the pepper. I added a little more cumin and thyme for my taste. Lentils are very healthy, inexpensive and should always be in your pantry.