Lentil Soup for People Who Thought They Hated Lentils! - Meat Op

Wow I am surprised how good this recipe is. I've never had lentils before but thought I'd give this a go. I used chicken stock instead of vegetable stock, cabbage instead of spinach, a can of tomatoes instead of the fresh tomatoes and tomato paste. I sauted the onion, garlic, leek and some bacon then threw it in my slow cooker all afternoon. So easy and yummy! Mine made 10 servings and I will be making it again but leaving out the lentils and trying it with chicken or beef instead, for dietary reasons. Thanks

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I made this not really knowing what to expect, having never eaten lentils in any form before. As soon as all the ingredients were in and simmering it started smelling really, really good! When it was fully cooked I gave some to my 7year old daughter who is unbelievably picky and she loved it. It is hard to believe it is so low in fat, because it tastes rich and buttery and good. I can't believe it is supposed to be even better tomorrow!

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A bit tedious.... but OH so good! I had everyone eating it - even the picky eaters. And to think how nutritious each serving is. It was even better for leftovers. Now on a more personal note, I served mine with the cooked prosciutto, shredded romano cheese, and olive oil drizzled on top. Mmmm.... UPDATE!: I roasted some jalapenos, prosciutto, and garlic drizzled with evoo in the oven on 350 until just a tad bit crispy, removed, and minced. We put a dollop of the final product atop the soup and sprinkled with parmesan cheese. Our new favorite way to eat this dish!

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I was looking for something to accompany my protein source for dinner, and with it being so cold outside, salad wasn't appealing. Enter this most deee-lish soup! I think the hint here is to not overcook the lentils. 1 hour simmered on low, along with 8 cups of broth or liquid, resulted in a perfect soup. I too used dried herbs and added 3 bay leaves, and it's just marvelous. Zero fat, low calorie and most important: fills you up. Thank you, Caithi, for sharing this.

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I made this on a cold winter day and what a great soup. The whole family loved it and it will be on our regular menu. Thanks for sharing.

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Oh my goodness!! This was wonderful. I'd give it more than 5 stars if I could! My husband was a little hesitant when I gave him two ladles full but after just one bite he loaded his bowl up! The only changes I made were I left out the red pepper (we don't care for them) and I didn't salt it at all. It really didn't need any, in my opinion. Thanks so much for the new recipe!

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Excellent recipe. I can see why friends ask you to come over to make it! I am already passing it to my friends. This soup is amazing and has taken top rank over the minestrone my DH makes. I will be making this frequently. Thank you for sharing!

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This soup is DELICIOUS!!! I didn't add all the veggies because I didn't have them on hand but I did add most. I also added the parsley, oregano, and basil dry instead of fresh. My boyfriend and myself both love this soup.. I made it about 3 days ago, I halved the recipe and I had to make it again today!!! :)

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Forget the meat... this is good.

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This turned out really good! I didn't change much about the ingredients, just their preparation. I used a 6 oz bag of spinach, 8 oz sliced mushrooms, frozen green beans (chopped into 1" pieces), frozen pepper strips (left as is), and sliced the carrots and celery. I wanted a chunkier soup and this way I only had to spend time chopping a couple ingredients. I added an extra cup of chicken broth. I only cooked this for about 35 minutes after all the veggies were in because I didn't want the veggies or lentils to get too soft. I cooked it until the lentils and veggies were tender, but weren't falling apart or mushy. Oh and I used regular lentils instead of red ones because I couldn't find them. It tasted just fine, though probably not as pretty. Don't skip the parmesan, it adds a lot of flavor.

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very good way to have lentils. I substituted french lentils as that is what I had. also, I sauteed the onions, celery and bell pepper first, added garlic and then began adding the vegetables. it takes time to chop and add them, but do it when you are in the mood, it is not complicated. you can add whatever vegetables you have on hand, I had a zucchini and just threw it in. we are meat eaters, so I added some chopped sausage. I used a squeeze of lemon before serving to pop the flavor. I made compost tea (recipe on this site) with the vegetable peelings to use on my plants. my family enjoyed this dish.

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I substituted sausage (turkey) for the ham, and did not have the peppers, mushrooms or leeks available. It was amazing. I even made it GF/Dairy Free, by substituting vegan parmesan cheese for the topping.

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This was so tasty!!! I followed the recipe as written only substituting for items I did not have on hand such as mustard greens for spinach, green lentils for red (couldn't find those), beef broth for veggie broth and cheddar cheese for parmesan cheese.

This made a huge batch so plenty for leftovers but will have to add liquid. The kids ate this up! Great recipe and obviously versatile!! What a great way to get a lot of veggies in a meal too!!

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Yum! This was very good. I like to top it with olive oil, but hubby likes the cheese. Definitely making this again! Thanks!

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I have made this soup for years but haven't posted a comment yet. It is awesome!! It is so easy to make and freezes so well it makes for a great lunch - thank you for sharing this recipe!!!

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I like lentils but did not enjoy this soup. I omitted green beans, celery and mushrooms, so maybe that is why.

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I have always loved lentils in dahl,soups & stews. Unfortunately this recipe was NOT a favorite of mine. There are a few tooo many ingredients, spinach,mushrooms,carrots etc. The only thing I didn't have on hand was the celery, but it would not have made it any better, probably worse.

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This is a really great soup. My husband was complaining when I said that I wanted to make lentil soup because he thinks it is boring. However, he loved it so much he had some for breakfast the next day. It does make a lot but it does taste better the next day so the leftovers are a joy. It is great with and without the ham and would be an nice thing to serve if you have both veggie and meat-eater guests. I made rosemary bread to go with it. It will be made again for sure.

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Very tasty! I added quite a bit of liquid, including the hot water in which I rehydrated some dehydrated mushrooms -- it added a nice tone to the flavor.

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This was delicious! I did not pay attention to how much it made and it makes a huge pot! So very healthy. I substituted chicken broth for the vegetable stock, and I threw the spinach in very last, stirred just until it was wilted and then ate the soup. Didn't have the patience to wait :) But we will have it again tonight! We'll be able to tell if storing overnight makes a difference. We did not have any fresh parmesan, so I used a shredded Italian blend. Thanks!

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