The one thing i will stress when making this is have a LARGE stock pot, this makes so much soup i had to split the broth before adding the lentils or things would have overflowed. Even though I soaked my lentils overnight, it took more then 10 minutes for them to be soft, so i would definitely cook them longer then that. Those two technicalities aside, I would agree with the other reviewers, this is a hearty soup with great flavor. Thanks for sharing.
This soup is very hearty and tasty. I cut the recipe in half. From past experience, I knew the lentils I use would not cook in 10 minutes, so I reversed the order of lentils and potato. I cooked the lentils 1 hour and THEN added the potatoes for about 15 minutes. I think the potatoes cooked for an hour would have dissolved :) The lemon juice really adds some zing to the flavor. I served with a dollop of Greek yogurt instead of sour cream. Made for Fall 2011 PAC game.
Well, I think this needs a 6 star. I just made it for dinner since I had everything on hand but the bay leaf so I tossed my beloved cilantro in the pot. I cut the water by one cup. I used veggie broth being I'm a vegetarian and tossed one diced potato in too. Thank you for a hearty soup and I will be taking some for lunch tomorrow.
I had to make this as soon as I saw it. It tasted great. I would have rated it higher but, 4 cups stock and 8 cups water make way more than four servings! Since I have a 3.5quart crock pot, I used 4 cups stock and three cups water. With all the other ingredients that was one full crock pot! I also added a stalk of lemon grass for more lemon flavour. When I served the soup I sprinkled some feta on top, it seemed more complete that way. Keep up the great recipes!