Wholeheartedly impressed with this! Super easy and sooooo tasty. I used green lentils, 14oz can diced tomatoes, 2 stalks celery in place of carrots, added 1 cup cooked balsamic rice, and held the salt and pepper until soup was individually served. I also used the Fennel Spice Rub, which is found on the zaar, for the fennel seeds - adds a little kick! So does the balsamic vinegar, and I love the spinach here...what more can I say, this is likely one of THE nicest spinach lentil soups/stews I've prepared yet. Thank you, Bec.
I'm not a vegitarian but I do like "non meat" dishes. This was good served over rice with a tortilla. Had plenty leftovers for future enjoyment. Thanks Bec
The lentils took much longer to cook than shown in the recipe. Well over an hour! The wait was worth it tho'..very tasty!