I usually pick one or two Zaar recipes a week to make for my husband and I to take for lunch. This was it for last week. Wow, SG, we both thought your soup was delicious. Not hard to make either. I didn't add any extra stock or water because we like a thick, hearty soup/stew. Just added some salt and pepper but otherwise the seaoning was perfect. This is a wonderful cold weather meal and healthy too. Thanks for sharing it.
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I love this recipe! I usually use chicken broth instead of veggie, and dark lentils instead of red (red are hard to find here). Sometimes I add a can of petite diced tomatoes. Today I added diced precooked chicken breasts (had some left over from dinner) and pastina (tiny star shaped pasta), sometimes I add turkey sausage (I cook for severe carnivores). I couldn't find my wine vinegar, so today I added basalmic vinegar. I always cook my onions and carrots with the spices prior to adding the broth. After I tried this recipe the first time I always make a double batch, It's even better the second day.
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Delicious.. doubled the garlic, and sauteed the aromatics first, but other than that, just delicious, simple soup.
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This was good. I added a couple of big potatoes, diced, and a couple sticks of celery. Also thought it needed some more flavor, so I added a scant tsp of Better Than Bouillon. The recipe calls for some oil, but doesn't say how to use it. I didn't use any. This recipe calls for 1 1/2 hour cook time, and that seems to be fairly accurate; mine cooked in just over an hour, mostly because I was waiting for the potatoes to soften.
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This was not for me. I've never had lentil soup before, so not sure what to compare it to, but I didn't care for the taste of it.
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Fabulous! I didn't have to change a thing. I have made this recipe several times but last night forgot the vinegar. It was still fabulous...with or without, this recipe is great. My soup isn't thick but I don't mind.
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Wonderful taste and so easy to make. I'll have this often, thanks for posting!
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This was delicious! I wouldn't change a thing. (Oh, and by the way, Jane Gib needs to be banned from posting photos. The one she posted for this one clearly didn't follow the recipe and looked like raw sewage. So unfair to the recipe!)
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Was awesomw, much meatier and filling than I expected.. I will make again soon.
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I really liked this soup and so did my hubby! I am a garlic lover so I put a bit more than advised, I used a combo 1/2 mushroom and 1/2 chicken stock instead of the veggie, I used a sliced green onion I like the mild flavor, I can’t wait for it to get cold here in AZ so I can make this more often YUM thanks!
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The resulting soup was good and hearty with the lentils (though I used brown lentils, as that's all I had - red might be different). I'll make the recipe again, but I do feel that the garlic in the title is misleading. I doubled the garlic in the recipe, crushed it into the soup, and still could hardly taste it.
Still, the soup was good - thanks for the recipe!
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This is so simple and tasty! Used chicken stock instead of veggie. Also sauteed my onions and carrot for a bit before adding everything else. No wine vinegar, but cider vinegar worked perfectly as an acid to cut through the lentils. Used a bit of extra garlic too! Thanks for a simple and satisfying soup - I always have the ingredients in my cupboard too.
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This is a very easy soup to make. I enjoyed it. Thank you.
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I have made this soup so many times! It is easily doubled. As a variation, try apple cider vinegar, to taste, instead of the red wine vinegar. I adds a really nice pungency to the soup.
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I doubled this recipe, but added more garlic, a bit more oregano, and a tin of diced tomatoes. It is a fantastic, warm, delicious soup and I served it with thick slices of buttered dark bread. I also added a couple of pinches of dried chilies
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Very good. All I changed was I used chicken stock and added 5 cloves of garlic instead of 2. Thank you for a great and easy recipe.
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I doubled this recipe to freeze it. I did taste it, though, nd it was fantastic. I added red pepper flakes (extra-hot ones from Penzey's) to add a little spice. It is a gorgeous orange color once all of the red lentils get all mushy. Very good recipe that will be great this fall. Thanks!
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I made a mistake and put in red wine rather than red wine vinegar and then added a tsp of lemon juice, it turned out terrific. Recipe Zaar has made me a hero with all these good recipe's. Food out in restaurants simply does not taste as good any more. You start to get real picky once you learn to cook good foot.
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Very very good!
I used Indian orange "dal", and it turned out sweet and delicious! I baked homemade bread, and my family LOVED IT!
Thank you for this recipe!
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I have to agree with everyone else. It was good last night and today at lunch.
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