Lentil Vegetable Soup

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I am a total fan of yours, Ina. My vegan family visited last week and I didn't know what to serve them on arrival. I always make your recipes as directed but this time I substituted vegetable broth for chicken stock and omitted the cheese on their servings. It was a great hit with all of the family. Now I look forward to preparing it as your recipe directs. Thanks for a meal that pleased us all.

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Don't skip the vinegar finish to this, it really makes the dish. Good alone, amazing with the vinegar. I had been making a lentil soup for years that was fat free and chock full of all kinds of vegetables. It was good, and a cheap stable for me. I saw this on Foodtv and decided to try. While cooking it looked very similar to my own soup and I was setting myself up to be disappointed. But the results were great! I would serve this to people who are "scared" of lentils, and it's definitely a dish to make for company. I had a hard time finding french lentils at my regular grocery store. I used regular, but I know the texture of the french lentils would really make this a "luxury" tasting recipe with a small cost. I cut the recipe in half and it made tons, and I didn't have the seasoning trouble that some people had.

My substitutes:
I used a little curry powder instead of cumin. The bag girl at the grocery forgot mine :(
Again, regular lentils instead of french.
Because I had no cumin, I used seasoning salt in place of salt to spice it up a little.
I used one "No-Beef" vegetarian stock cube dissolved in water instead of chicken or vegetable stock.
I didn't have the budget to get a new bottle of wine or vinegar, so I used Whole Foods unfiltered apple cider vinegar.

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My husband and I loved this soup. I followed the recipe exactly and it turned out excellent. I will definately make this one again, maybe in the late fall when we have friends over to sit around a fire outside.

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Wow... this was way too pepper-y for me. I got to the end where I'm supposed to "adjust the seasoning" and wished that I could take back about half of the pepper. I liked the cumin though; it added a perfect amount of warmth.

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I Watched Ina make this and thought it had to be better than most bland lentil soups and boy was I right. I made the recipe as she wrote it and it was excellent with loads of flavor. My husband wasn't excited about lentil soup until he tasted it and now he is glad we have enough left over for the freezer. I will definitely make this again.

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My husband and I really enjoyed this dish. It was relatively easy and very filling. I was a little short on time so I cheated and used my pressure cooker. I will definitely be making this again.

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I made this recipe in the morning for dinner tonight and have already eaten two bowls. The flavors are GREAT! Very easy to make and is really filling- not to mention healthy. I will definitely be making this again.

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I made this soup after seeing it over the weekend. I didn't make any changes and it was delicious! I had it with some nice crusty bread and it was a very filling and healthy meal. Can't wait to make again!!

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I didn't have cumin on hand so I used a little chili powder instead. The soup was very simple to make and is full of flavor. I made half the recipe since I didn't need 10 servings for just my husband and me. Leeks are a different taste for me, but since they stew away for so long they taste isn't as pungent as it smelled while they were sautee-ing. Also couldn't find French lentils like Ina suggests on the show, but the regular Goya lentils were just fine. More of a winter dish though!
I used Grana Padano cheese at the end, it's my favorite.

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Tried this instead of my grandmother's recipe just to be opened minded Felt like flavor was lacking so I added a smoked ham hock for that savory flavor and some chopped spinach Let it cook over low heat for another 30 mins, Won;t make again prefer grandma's