Plain Lentil Soup (Vegan...and low fat too!)

From: VegeTara

On Aug 18, 2009

Oh, man, this is fantastic! I've been trying to incorporate more beans and lentils into my vegan diet so I don't have to rely so much on soy for protein and this recipe is definitely a keeper. I added one veggie chik'n bullion cube to the mix and I think when I make this again I'll add more cayenne and some garlic. I blended it with an immersion blender and I left it a little chunky. Thanks for sharing!

From: EyesForASkinnyFuture

On Jul 20, 2009

This is very delectable! I adopted this to a crock pot and I didn't blend it. Thank you for the recipe!

From: spatchcock

On May 24, 2003

This is EXCELLENT. It's on my stove right now, keeping until dinner. I've already eaten a bowl because I couldn't wait! The texture of this is nice and smooth--a bit of grain depending on how finely you process the ingredients once they've cooked. Because I can never make a recipe as is, I added about four cloves of garlic and also a few red pepper flakes (probably a teaspoon.) I also used chicken stock to replace about half of the water, although I realize that changes the vegetarian part of this recipe. THANKS for posting!

From: Prose

On Sep 19, 2007

This is delicious and easy to make. I made it exactly as directed, except I halved the amount and I added some garlic. After tasting, I added some Braggs liquid aminos. A word of warning: if you reduce the amount, be sure to reduce the cooking time. The first time I tried this, I had it simmering on low, set the timer for 40 minutes, fell asleep on the couch, and woke up to the sound of the timer and the smell of burnt lentils (not pleasant). The second time around 25 minutes was sufficient. Anyway, this recipe is lovely. I will make it again.