By Kiwiwife on May 12, 2007
Photo by *Parsley*
Photo by *Parsley*
"This comes from my favorite cookbook, Vegetarian cooking for everyone by Deborah Maddison. I LOVE this soup. It is earthy & so satisfying. I make it at least once a month and wanted to post for nutrition info! This soup gets better as it sits!"
Serving Size: 1 (61 g)
Servings Per Recipe: 12
"This turned out a little bland. I thought for sure that it would be rich and flavorful because of the vinegar and dijon, but I'm thinking that maybe I should have added more than a tablespoon of each as the recipe indicates. Also, I did this in the slowcooker so I really though the flavors would have come out more. I think I'd make this again, but would probably add some fresh thyme and more dijon to jazz it up a bit."
"I absolutely LOVED this soup! I followed the recipe as written, just adding a little garam masala. I loved the dijon mustard and red wine vinegar flavor. I think that fresh parsley is the best way to go with this recipe. I used extra fresh parsley for garnish. Thanx for sharing!"
"I experimented by adding parsnips, cream and tarragon. I used veg stock instead of water. I left out the celery. It's -10Â°C (15Â°F) here today and this soup is a perfect winter warmer and easy to prepare. It's very filling and has a great texture. When you add cream I think it looks better too. The original recipe may have been a little bland, but all the more reason to experiment and see what other flavours will work. But all in all it's a very nice soup. Thanks for sharing."
"Wonderful soup. Next time I'll add more carrots and celery though. Great recipe, thanks for sharing it."
"I absolutely love this recipe and have told everyone so! Like most people, I've made a few modifications: I use only one cup of onion and double the celery, carrots and (fresh) parsley. I added 2 diced red potatoes, used red wine vinegar and substituted spicy brown mustard (my favorite) instead of dijon. Thanks for sharing it. 5 STARS!"
"This soup is delicious! Thanks for posting the recipe."
"I used one quart broth since I like my lentils a little thick. I just watched it and added more broth as needed. I added some cooked sliced sausages when the soup was done to make a complete meal and thought the seasonings were just right."