By ratherbeswimmin' on January 26, 2004
"I seem to crave lentils during the winter months. Guess it is because they are hearty, filling, and are good in soups/stews. This is an easy, cheap, satisfying meal."
Serving Size: 1 (445 g)
Servings Per Recipe: 7
"YUM! We really enjoyed this wonderful, thick, tasty soup. I used fresh parsley I had on hand rather than dried; added some cumin, which I love; and some packaged cooked, crumbled bacon to it along with the tomatoes at the end. The bacon was an after thought, and definitely not necessary to make it a 5* recipe. Thanks NurseDi. This goes in my "make again and again file.""
"Great recipt!!!! Omitted the green pepper by choice. I divide it into zip lock bags and freeze for a quick lunch."
"We really liked this. I follwed the recipe exactly. It is THE BEST lentil stew we have ever had. It is going in my "Faves and Raves" cookbook. Thank you for sharing it !"
"This recipe is a keeper. As there's only two of us, there's plenty to freeze a couple of helpings. I didn't add the two cups of water, but did throw in some more "green"...a cup of peas, and a packet of baby spinach, and served with fresh homemade dark wholegrain bread. We'll definitely be eating this again. Thanks!"
"This was absolutely delicious! I omitted celery (I didn't have any on hand) and the rubbed sage, and modified the recipe to use Westbrae organic canned lentils. The combination of flavors is perfect. Thank you for a delicious, healthy meal idea! I will definitely be making this one again. :) "
"This was great! It's not soupy, which was just what wanted. The spices were great. I just added one bayleaf. I'm going to make this again."