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

From: zaar junkie

On Nov 18, 2008

This soup is pretty good. I used 2 1/3 cups lentils (as I buy mine in bulk), omitted the celery, and used some broth in place of water. I also forgot to remove the bay leaf before pureeing, but it doesn't seem to have negatively affected the taste of the soup. I also agree that if you use brown lentils, this dish looks very unappealing - almost gruel-like, but tastes great. I will be making this again. Thanks for posting.

From: Uh Oh Maggie is Cooking

On Sep 27, 2008

Delicious soup that reminds me of split pea soup but with lentils. Perfect for a cool night while being hearty and healthy and yummy. I might skip the pureeing next time just to save the hassle. I didn't remember to remove the bay leaves before pureeing, and I will next time. Thank you for such an easy, yummy, healthy 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.