Lentil Vegetable Soup

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This soup is delicious! I normally like ham with my lentils, but my husband likes it light. This had so much flavor, I didn't even notice that it didn't have meat. I've made it several times now. The first time I made it I added the red wine vinegar, but didn't taste it at all, so now I've omitted that. It makes a ton, so be ready for left-overs!

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Amazing soup. I've never been a fan of lentils but I wanted to give it a try. The soup was very well balanced, not too mushy, not too brothy, and the flavors were perfect. I cut the recipe in half and made it for two of us. There are enough leftovers for 3 more meals.

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Very delicious. I skipped the Parmesan and substituted vegetables broth for the chicken stock. The soup came out beautifully and was a comforting meal. Even my sister's skeptical, meat-loving boyfriend enjoyed it!

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wonderful! I pureed part of it, and really preferred it that way.

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Possibly the most DELICIOUS soup I have ever had. I ended up putting half or so of the soup in the blender for a smoother consistency and melting cheese on top. YUM!!!!

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I added red wine and red wine vinegar and it was awesome. Very filling and robust.

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Simple and tasty. I didn't want to bother washing leeks so I left them out. Tossed in a parmesan reggiano rind once the simmering started. I dashed in the red wine vinegar to taste, and thought it brightened it up, but it tasted fine without it. I'm also trying to cut down on sodium, so I reduced the salt to 1 teaspoon and used low sodium stock, and it was still seasoned well. Great recipe.

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As usual,Ina the soup was so yummy!

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I am sooooo not a vegetarian. I was skeptical at best when trying this recipe. It was excellent and I have altered a few different times by adding more veggies, crumbled sausage and bacon and chicken.

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This was great! The whole family loved it. I did not use red wine or red wine vinegar at all; didn't have any, didn't seem to make any difference. I also used regular lentils. This will make a ton of soup! Be prepared for leftovers!