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Lentil Vegetable Soup Recipe

Lentil Vegetable Soup

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Average Rating:

Total Reviews: 164

Showing 141-150 of 164

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  • on October 03, 2009

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    Just made this today. Rainey and cold out. OMG it is the best soup I have ever made or tasted. Will make this one again and again. Thanks Ina.
    D. Muise SKowhegan, Maine

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  • on October 02, 2009

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    I just made this soup, it's a keeper, like all of Ina's recipes. I did half of everything because I didn't have enough lentils. Also I used regular lentils, I didn't have onions, and still this soup came out wonderful. Since I don't usually have chicken stock on hand I used chicken boullion dissolved in water to make the amount required for the chicken stock. It's a great recipe I love it and will definitely make it again, as far as all the chopping, it wasn't that bad, no complaints here. I love everything Ina!

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  • on September 28, 2009

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    Wow. There is a lot of chopping involved in this recipe, but it is worth every slice. Amazing flavor--absolutely delicious. In her French cookbook, Barefoot in Paris, she makes the same soup and adds French sausage or kielbasa to it at the end. I used turkey sausage. Truly over the top. I can't say enough about this soup--and it's even good for you!

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  • on September 24, 2009

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    This recipe is absolutely fantastic! I made it just how the recipe says and would not change a thing. It came out beautiful and the flavor is so so good! Husband and daughter LOVED IT.
    I will definitely continue making this for my family over and over again. Better than perfect!

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  • on September 20, 2009

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    Love this. I subbed out homemade mushroom stock for the chicken stock and it added a nice richness to the soup. I agree with Marla completely on the smaller dice and the size of the pot. I used an extra large Le Creuset French Oven 9 1/2 Qt. that worked well. This makes a very large batch of very rich and flavorful soup.

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  • on September 06, 2009

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    OMG! This is the best vegetable lentil soup I have ever made and eaten! And it was completely Vegan! Instead of chicken broth, I used 2 quarts of Organic Vegetable Broth and 1 quart of Organic Mushroom Broth. God it's good! I don't even know where to begin! This recipe will be with me until I die. I already had regular Goya lentils on hand, so I didn't buy the green lentils and the soup still came out perfect. Even my meat eating boyfriend thought it was hearty and said it was better than chicken broth based soup. If there were a huge tub of this soup somewhere room temperature, I would probably dive in it and roll around in it... that's how good it is. I think that last statement pretty much sums up my review.

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  • on September 06, 2009

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    Loved the soup Ina! My few comments would be: a smaller dice on the veggies works better with lentils, a little less cumin (more like 1/2 teaspoon, and a bigger pot. I have a med 5QT and a 7Qt would have been better since my soup was almost at the top. The drizzle of olive oil & fresh grated parm makes a world of difference. Thanks for another wonderful recipe!

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  • on August 31, 2009

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    I made a pot of this soup and could not stop eating it! It is so full of flavor and goodness. It freezes and reheats well. I gave a container of it to a couple of friends, and they gave it rave reviews.

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  • on August 24, 2009

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    I had never heard of French Lentils but WOW!!! These things are great! I'm really into texture in foods and this is SO much better than regular lentils.....I will never use those again! I found them at a Seventh Day Adventist grocery store as I've never seen them in a regular supermarket. While I like lentils ok, they never really popped for me. SO glad I tried this recipe! It will be a staple in my home from here on out. THANK YOU, INA!!!!!

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  • on August 20, 2009

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    I used the plain old goya lentils and some red wine vinegar to finish and it came out fabulous! It couldn't have been easier to make!

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