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Easy and great fast recipe. I used mild Italian sausage and Hungarian sweet paprika. I omitted the mushrooms. Served with Asiago Cheese Bread and it was a hit with the family.

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Tai Chi Momma October 24, 2009

Made this hearty soup for a group of friends, they all loved it. I highly recommend it as tasty comfort food on a cold evening.

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Jean R October 20, 2008

This was really very good. I made it exactly as posted, but found it really was too thick, so I added more broth to give it a more soup-like consistency. However, it is quite tasty and very filling, and I will certainly be glad to make it again.

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JackieOhNo! April 23, 2008

I have used this recipe since the original episode aired. Its fantastic and converts nicely to vegetarian as well. However, the original recipe calls for several cups of fresh kale or chard instead of the frozen spinach which I feel would be way better.

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daisi007 October 26, 2007

Sorry to say, it may taste great, but have nothing to do with hungarian lentils.

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sanjuanisland March 24, 2007

Superb. Easy, so very tasty, and the leftovers are fabulous! I followed the recipe pretty closely - just used the substitute for the smoked paprika. The rosemary stems are easy to find after the leaves come off. I loved this one - thanks!

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SWSE October 28, 2006

I give this 20 1/2 stars. 5 for ease of preperation. another 5 for the smell as it cooked. 5 more for eye appeal and a last 5 for taste. I give it 1/2 star for helping me stay on my diet, it wasn't very good at doing that. I mostly stayed with the recipe but the only carrots I had were babies so they were thinnly sliced not shredded and the potato I had was a Yukon Gold so it was just washed, not peeled. I served it with Corn Sticks my Corn Sticks. When cooled I will freeze the left overs 1 1/2 cups at a time in small zip lock bags. Fine meals for a month or more. Thanx for posting this great recipe. Pierre

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Pierre Dance February 03, 2006
Rachael Ray's Hungarian Sausage and Lentil Stoup