I almost gave this recipe 4 stars, but I will blame it on the fact that I realized after starting the recipe that I had no red wine vinegar- just white, balsamic and rice. I made a mixture of the three and added a spoonful of sugar, hoping to imitate the flavor of red wine vinegar. I found it to be good, but missing something (a few dashes of seasoning liquid fixed it). Overall, a VERY easy and refreshing recipe, that probably would have been much better if I had checked my pantry before starting to cook. Thanks for posting! Made for February 2012 NA*ME Tag.
This soup really grew on me! It's so easy to prepare and the consistency is fantastic. I wasn't sure about just boiling the onions and garlic etc, but it worked out very nicely. I was also unsure about using that much vinegar, but it really mellows and adds a nice spark of flavour. For me I agree, the garlic is a must, as is the parsley. It's a very light tasting, satisfying soup that I found really benefited from sitting for a few hours or overnight to give time for the flavours to marry. Made for Veg*n swap March 2011. Thanks UmmBinat!
Nice! Very simple and tasty. I haven't cooked with lentils for awhile so I was glad to have the opportunity. I made half a recipe. I used curly parsley since that's what they had, and I used extra garlic since I didn't want to halve the clove of garlic for the smaller batch (that's an excuse; I like garlic...) I have enough left to bring to work a couple of days; I think I'll add some lemon juice for that. Made for September 2010 Veg'n Swap.
This was EASY to make and delicious! I don't think I've ever used green onions in a soup before, but it was a refreshing change. I think the garlic and lemon juice are a must. Made for Veg*an Swap, August 2010.