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

From: Pèllerin

On Jan 19, 2007

Fab-o! Conversions for those of us in the states: 1 1/2 liters = ~6 cups. "Red capsicums" = red bell peppers (or at least that's what I used 8-). 200 g = ~8 oz...250g = ~9 oz. Hope this helps! Postscript: Second time around, I chose to saute' most of the veggies, including mushrooms. Gave it a much "warmer" toastier flavor. Also ended up using 4 cups of Veg broth PLUS 4 cups of organic chicken broth, and it was still very thick - yummmy - see photo. THANKS!

From: Julie Trueman

On Jan 25, 2005

My Cousin pointed me in the direction of this site after cooking this soup. Can I say that I bothered to join just so I could rate it!This cook should bottle it and sell it! If you dont like this soup you have done something wrong!This is my new addiction and something that I can eat while pregnant - so healthy with heaps of taste! Im so pumped about this - please try of you can.WORTH EVERY SECOND OF CHOPPING!!

From: Gingernut

On Dec 13, 2004

Yum! Yum! I normally would take a star off because it is so labor intensive (lots of chopping and stirring), but I would just have to add another star because it is so healthy! I realised at the last minute that I didn't have any tomatoes, so I just chucked in a can of no-salt-added tomato puree instead. Also, I used dried herbs instead of fresh.

From: Ocelot

On Feb 18, 2007

this is the eighth time i have made this soup. my son demands it once a week, it is a new mainstay! i too saute the vegetables (onion, leek, carrot, celery and garlic) first in the pot for added flavor, then add the rest of the ingredients. this is absolutely superb, i always forget the green beans and that works out fine, and i add more tomatoe paste and some chicken stock. the tip to squeeze a little lemon and add parmesean before eating takes it over the top. this is an excellent, healthful soup.. economical too. thanks!!!

From: ladybug810

On Apr 10, 2007

This soup was very, very good--something I'll definitely make again. I skipped the mushrooms (personal preference) and used dried herbs. If you use a food processor, the prep work really isn't too bad. In many ways I cheated (frozen spinach and beans, canned tomatoes, etc.), but the result was still excellent. I also threw everything into the biggest crock pot I had and that worked beautifully. It was certainly thick, so I added 1-2 cups of water just before eating. It's very filling, and I preferred it without the Parmesan. Another tasty, healthy vegan recipe to add to my collection!

From: TheNovakFamily

On Dec 14, 2006

We did not have red capsicums. My husband substituted Tabasco sauce in his own bowl. The kids and I went without. This really IS a good soup for those who didnt think they would like lentils. My 3 year old even ate this. I used chicken stock instead of vegetable stock. Give it a try because it is good, however, even better the next day. I dont think I would have liked it as much had it had not sat for a while. Also I couldnt find red lentils so I used greenish colored ones and they tasted just fine. Worth making again in my book!

From: Buddahbelly

On Jan 13, 2007

Ok, tried this last night and it was a complete success. The rave reviews are completely true and if you dont like the taste - you are doing this wrong. Even MIL loved it and actually asked for the recipe which is very very rare. Yes there is chopping ( BUT THAT IS STATED IN THE RECIPE - hate it when people are rated & points are taken off becuase people dont read recipe first/cook is inexperienced - sorry, has happened to me before on other sites) but this is a detailed soup - so make heaps of it and store it. I didnt make enough this time but I will be sitting down next Sunday afternoon with a glass of wine and all of the beautiful fresh veges and chop away until I have enough to eat and store. Thanks for the soup! Its a keeper!

From: sugarpea

On Sep 21, 2004

Wonderful soup. I've had it for lunch several days in the last week and I'm still not tired of it. It DOES freeze well. I left it thick, more like lentil stew and it's very filling that way. One batch of this will provide a month's worth of lunches. Economical, healthy and ridiculously easy, just microwave to rewarm.

From: samcp4

On Oct 3, 2006

Wonderful. I have been converted, I no longer hate lentils! I'll be making this again, thank you. The whole family ate their fill and then took some home with them for later.

From: Roxygirl in Colorado

On Apr 27, 2008

I used my food processor and pressure cooker for this and that really sped up the prep. I really thought the fresh herbs gave this the extra touch. My husband even ate it (with saltines) and thought it was pretty good (high praise since he does not like lentils or split peas). My father in law and I happily ate the rest! This does make a lot but kept great in the fridge for about 2 weeks. Thanks Caithi, for posting. Roxygirl