This was even more flavorful than I thought it was going to be! I stuck to the recipe almost exactly, and topped with a dollop of sour cream. Delicious

Nice kick thanks to all the jalapeño seeds I left in. My kale apparently had the wrong expiration date, so I missed out on that, but my experience with kale in soup is that it needs to be added fresh when you eat the soup or it gets slimy. No one else in my family will eat this, but I wasn’t planning to share it anyway.

The soup turned out great!

This soup is delicious and so healthy! The red lentils were more enjoyable to me than brown If you don’t like too much heat, you might want to start with less cayenne. I used spinach as I’m not a kale fan and I didn’t bother pealing the potatoes.

I cooked this recipe mostly on low heat, perhaps one or two hours on high so it did not get mushy. It was excellent!

It tastes great and is really easy to make.

Amazing!! I used shredded cabbage instead of kale. Cooked it on low for 10 hours. Didn’t go very creamy so I used a stick blender to smooth it out a bit. Kept it but chunky. Tasted sooooo nice. Healthy and filling. Even my carnivore boyfriend liked it. 🙏🏻😂

This soup is DELICIOUS!!! The only thing I changed was less broth.

So good!! I will definitely be making this again!!

love it! loved all the fresh ingredients, loved the explosion of color (even after cooking), loved the heartiness of the texture (reducido considering it's vegetarian). Particularly loved the little bit of kick of the fresh jalapeño (I took out the seeds.. and wore nitrile gloves while preparing.. suggest you all do the same).

Very delicious soup! You can add whatever you want to it. I did not use red lentils (didn't realize that's what it called for when I bought them) so the soup turned out a bit brothy. I added cherry tomatoes, cannoli beans, black beans, and different spices. I also replaced russet potatoes with baby potatoes and large carrots with chopped baby carrots.

Yummy indeed! Highly recommend and easy to alter ingredients with what you have.

Tasty but needed more flavor, will add another jalapeño next time and maybe change up the spices, enjoyed with or without sour cream.

Very nice. Tasty and great for winter.

Great. Left out the tators and added ham. Awesome!

absolutely love it! i pureed all the vegetables and than put the cooked stewed beef in. delicious

It was really good! Definitely worth the wait and work!

Easy. Flavorful. A lot of food.

Great flavor kids loved it!

Delicious! So easy to prepare and has great flavor.

Yummy. Hearty. Will make again.

It was very tasty however the soup was a little more watery than I expected. I did 2/3 red lentils and 1/3 brown and the texture was more like a thin vegetable soup than thick and creamy like the picture suggests. I would recommend doubling the potato and jalapeno...will cook again.

Def don’t leave out the “heat.” It ends up pretty mild, even with half a jalapeño. We have a small child, so I was worried it would be too hot, but it wouldn’t have been. It needs that spice to add some depth. It was really good, though! Easy and full of healthy veggies. We didn’t do sour cream, and it tasted fine.

Super tasty... definitely making again!

I just made this yesterday! Since we're eating only plant based (Dr. McDougall) we don't add any sour cream... and this soup is still awesome! I definitely recommend the low for 8 hours instead of on high for 5.

Delicious! The sour cream is the perfect topper

It turned out great. I will make this again. I also added a little cheddar cheese when serving.

I added some spice, was delicious

this soup was sooo amazing.I have never had lentil taste that good .IThis recipe is a keeper.Definite 5 stars for sure .Family approved 👍

Loved the soup. Doubled the jalapeño for more flavor