5 Reviews

This soup was so tasty that I had it for lunch and dinner the next day. I did not have any plain yogurt, so I used sour cream instead and it was just great. I tempered the sour cream in 2 cups of cooled and pureed soup before adding to the soup pot. The pasta (small penne) gave the soup a bit of body, tasted great. Thank you for posting this great soup recipe. "Uncle Bill"

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William (Uncle Bill) Anatooskin May 21, 2010

This is a good healthy (lentils) soup for a low budget times. The look of this could have been bit more appetizing. Thanks!

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hedi777 March 28, 2008

This came together very quickly and was healthy and tasty! The only change I made was to add a bay leaf while the soup was simmering. This made five lunch portions for the week. Perfect! Thanks A Good Thing!

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AmandaInOz October 21, 2007

What a great blending of flavors and healthy to boot! I skipped all oil and simply cooked the veggies and lentils in the the veggie stock. I'm just noticing now as I type this review that I forgot to add the yogurt! Well, it was yummy without it. It's ideal for Fall with it pretty orange color and hearty thickness. I went basic today and used plain elbow mac for the pasta. This was so good that with a change to a fancier small pasta I'd happily serve this to guests. Made for Photo Tag, Halloween.

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Annacia October 20, 2007

Enjoyed this for lunch yesterday, and WOW, do I love this combination of flavors!! I adore lentils anyway, but this is a terrific soup- DH liked the addition of the pasta (I used mini sea shells). Thanks for a great Fall/Winter soup for my regular rotation!

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Mommy Diva October 11, 2007
Lentil, Pasta & Vegetable Soup