My taste buds are tap-dancing; the Glaswegian is sneaking spoonfuls from the pot after two very healthy bowls and the dog is whining! This 5 star business doesn’t go past 5 though! I took the weather ingredient of your recipe as a sign of what was in store for dinner (the temperature tonight is ridiculous by Toronto standards, –30 with the wind-chill). I knew I was going to make lentil soup and had my heart set on an Armenian or Lebanese recipe. Finding myself short of ingredients, my eyes rested on your recipe and I am in heaven! I made a couple of minor changes…I had homemade vegetable stock on hand but less than three cups to which I added cold water to make up 8 cups. I’ve been having an oregano crisis lately (see Italian Chicken Italian Chicken by Mysterygirl for details) so I decided to substitute fresh thyme instead. I’ll have you know that I went slightly off my diet for this recipe. Good grief…I mixed a protein with a carb (and I’m smiling)!!!
I love this recipy it is the best lentil soup ever!I made it for my grandson who has bad allergies but everyone just loved it. I have made it 5 time most of the time I don't put the bacon in, once used sausage instead, it is wonderful with bacon or sausage or with no bacon or sausage. Thanks for give us a new favorite soup.
Well it isnt Winter but its been very wet and miserable here, and what could be nicer than a bowl of hot yummy soup. This is the one! I rarely use lentils but wanted to give this one a go, really enjoyed the flavours, thanks for posting Karen. =)
my husband said it tasted like water. Added chicken flavored cubes and a small amount of tomato sauce. it also took more than 45 min. to cook. will not make again.
This was great! The first lentil recipe that my family and I have liked. I did change it a bit, but only because I had to use what I had on hand. I used a large can of Italian diced tomatoes which helped my being out of garlic and oregano. I also used a bit of italian seasoning. I also did not have parsley. I added a tsp of rosemary. I used a hamhock and 3 slices of bacon. I lost track of time and cooked it for over an hour, it was tender. Yummy yummy. Thanks Karen
I just made this for my family, and it was thumbs up around the entire table. A great meal on a cold night! Instead of bacon, I added a fresh smoked ham hock from my local butcher, and substituted four cups of low sodium chicken broth for equal parts water. This is definitely a new addition to our winter comfort food...cheers.
It was yummy. As you cook this soup, the beans absorb water and I added 2-3 more cups of water. Also I added chicken stock and a little cumin.
Very delicious soup. I also decided to make this soup with chicken stock and it turned out just perfect!
I have made this sticking to the recipe and with alterations, it turns out yummy either way. I find it makes a great base. I substitute a couple of cups of stock for water, add more veggies (whatever is around), and meat at times. Sometimes I add additional spices. When I'm not pressed for time, I like to fry the bacon, onion, and garlic first, so I can deglaze the pan for extra flavors.
Soup had an odd flavor, but I honestly think it may have been the lentils. I'd never cooked with lentils before, so I guess they tasted different than I expected.... I added some cooked ground beef, and made this in the Crock Pot: about an hour on high, then maybe 6 hours on low - but, it was plenty done, and probably didn't need that long.