By - Carla - on August 08, 2001
Photo by bluemoon downunder
Photo by bluemoon downunder
"A chunky soup that makes a delicious high protein lunchtime dish."
Serving Size: 1 (449 g)
Servings Per Recipe: 4
"This was very tasty I did add a Tsp of freshly grated ginger to it."
"Very easy, very good! I omitted the butter and threw the whole thing in the crockpot to cook all day. It's much like a "traditional" chicken soup recipe, but the lentils add extra nutrition and hardiness. Thank you!"
"Oh, no. Interesting, but this isn't how Germans would do it. You need sliced frankfurter, or sausage, and carrot."
"This recipe was ok. It was good but i probably will look for another chicken and lentil recipe since there was nothing really that special about it. Just like Vino Girl said it is like a "traditional" chicken soup recipe. I took the advice of others and added the garlic and ginger, and omitted the butter. Other than that i stuck to the recipe. I was not dissapointed though because it still tasted good, thank you Carla!"
"Tasty & easy. I took Norahs Girl's advice to add ginger - and so used rice wine as the dry white wine. Since I am attempting to go low sodium, I also added some garlic to give it some more flavor. Served it with French bread rolls."
"Absolutely scrumptious, yum-yum-yum-tious! But as the result of a momentary lapse of judgement – the photographs are testimony to this – I ended up with ‘soup’ that could be eaten with a fork! Entirely my ‘fault’, but the soup/stew was just SO delicious! And the friends at work I shared it with all wanted the recipe. How did this happen? I feel much as Jack must have felt the morning after he’d thrown the magic beans out the window. Towards the end of the cooking time, the soup was looking a bit liquidy for my liking – I tend to prefer blended soups – so in a moment of foolishness, I threw in the rest of the packet of lentils. And I ended up with a ‘stew’ rather than a ‘soup’. This recipe really has multi-possibilities! If you want soup, add only the 1/2 cup of lentils specified; but if you fancy stew just chuck in a whole packet of lentils! I recently made Rita L’s Pork Pot Roast with Eggplant recipe #50610, in a crock-pot, and after many hours of cooking had to remove a HUGE quantity of liquid, which I used as the stock required in this recipe. The combination of flavours – a truly magical blend – was such that in future making Rita L’s recipe will always precede making Carla’s Chicken and Lentil Soup. Next time, however, I’ll go a lot easier on the lentils! Great vegetable stew, but I’d like to explore the recipe’s potential as a soup! I basically doubled the recipe, and also added some red peppers – they looked so irresistible when I was buying the ingredients. Thank you Carla, for a great recipe! I sincerely hope to make a soup from it next time! And there will be a next time."
"Very nice soup. I did put in a couple of smallish roma tomatos, but they needed to be used. "