Lentil Vegetable Soup

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I saw BC make this on TV and printed out the recipe. I didn't realize I already had it in her BC cookbook. I cut back the amounts a bit because it's a huge recipe. I also used veggie stock instead of chicken. It's delicious and filling. I would serve it for dinner with a whole grain bread and a salad. I will definitely make this again. Highly recommend the recipe. Enjoy.

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You know, just about everything Ina makes is wonderful, and this soup is no exception. I made it exactly as the recipe called for, as I do this the first time I make new recipes, and it came out delicious!!! Very filling and the flavors are wonderful!! Thanks so much, Ina!

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This was one of the best soups I have ever made! Very rich and satisfying. I had to make a few changes based on what I had in my pantry. I left out the leeks, but used two shallots, and 4 cups each of carrots and celery. I doubled the garlic, and instead of chicken broth I used 2 quarts vegetable stock and one quart mushroom stock. The mushroom stock added a rich earthy flavor, which I think better suited the dish then chicken stock would have. I also added one bay leaf to the soup before letting it simmer for an hour. Once everything was ready, I used an immersion blender for about 30 sec or so, just till say 10% - 15% of the larger bits were broken down. The soup was awesome! This is one I can not wait to make again. The only thing that keeps this from being a regular weeknight dish is the amount of chopping. But on a 'snow day' or a lazy Sunday, its well worth every chop.

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I love almost any kind of soup, but I've never had much luck with finding a good lentil soup. Well let me tell you that you won't go wrong with this one at all!! My husband doesn't like lentils, but he had to big bowls of this soup & asked me when I will make this again. It's hearty & is wonderful during the fall/winter months! Trust me you'll Love it!!

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I am not much of a soup person but decided to make this for my husband. He loved it! I tried some later and fell in love with it too. Full of flavor. My nephew is a vegetarian and liked it because it wasn't as thick as most other veggie lentil soups.

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I've made this recipe many times and my family loves it. The leeks add a nice flavor and the recipe feeds many. Also, the soup gets better as it stays in the fridge!

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This was very delicious, I also used regular lentils, fabulous still. It is enough to feed an army, but Ina Garten not only shows us how to cook old recipes but how to SHARE with our friends!

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As vegetarians, we have eaten many versions of this basic soup. Many were good. But Ina's rendition is simple, easy to make,versatile and very flavorful. I almost doubled the thyme and added a smidge more cumin but otherwise made it as written. So yummy with crusty bread. Be sure to add the drizzle of good quality olive oil. It brings it all together.
We've added this to our monthly fall rotation.

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Very easy to make, there is some chopping, but you can get that done while water is boiling and lentils are soaking. Served it with crunch French Bread and it is a hit. I am looking forward to how it will taste tomorrow. I think it will be even better.

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Soup turned out great. Full of flavor and the broth was very rich-tasting. Made with regular lentils and turned out fine. Wonder if the green lentils would've been even better. Must try them next time. Makes a lot of soup! Had to transfer into an even bigger pot. I would make again--for sure!