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Showing 1-5 of 5
on January 24, 2004
on December 30, 2003
Yellow lentils make this soup very creamy and soft textured, especially after I whizzed it slightly with my hand blender. We enjoyed this recipe as a vegetarian soup made without the bacon, and garnished it with a dollop of sour cream and a few dashes of Challula Hot Sauce. Chia, I knew this soup would be as reliably tasty as are your other recipes!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 27, 2008
on September 12, 2005
I had a tough time finding yellow lentils; but did find yellow split peas. not sure if that is the same. soup was easy enough to make. It made a large batch for me for the week. I used low sodium broth and the soup didnt lose flavor at all. I made it without the bacon and the flavor was not lacking. I pureed just about all of it when cooled. Very good taste.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 23, 2005
I made this soup for lunch today and it was very hearty and warming. The only change I made was to cut down on the amount of bacon and discard the bacon fat before proceeding with the recipe, but other than that I followed the recipe as published. I left the mixture chunky and the blend of spices was dead on. Thank you Chia for sharing the recipe.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (384 g)
Servings Per Recipe: 8