Add to Meal Planner
Add to Meal Planner
Add All to Shopping List
Add to Meal Planner
|Calories480Calories from Fat9|
|% DAILY VALUE|
|Calories from Fat9|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
L-Boogie a month ago
Great soup! I added red pepper flakes and cheddar cheese.
Carmen Lazinchuk 2 months ago
Super amazing soup. Filling and comforting.
Katie 4 months ago
easy and delicious! i added smidge of italian seasoning but love it either way! it makes a lot too so great for leftovers :)
Jessica a year ago
Amazing and easy. Definitely needs more seasoning. We used Campbell’s reduced salt veggie broth and pho broth. We also added roasted red peppers and green onions.
Henry a year ago
Very good recipe but the seasoning was too minimal so I added cumin, a splash of all seasoning, and used Italian flavored canned tomatoes. It was delicious!
Jodi Williams-Roden a year ago
So flavorful and easy to make
Janaya Fuller-Evans a year ago
Worked out decently, added cumin and coriander.
June Wallace a year ago
This was a great soup and a well written recipe. Take note this recipe makes a LOT of soup, about 16 cups by the time I was done. But it is a sturdy, healthy, flavorful meal. I will just invite a lot of friends over to help me eat it next time
Risa a year ago
Really easy to make. I used a pressure cooker for 20 - 35 min. and it turned out pretty good. I think more spices can be added to add more flavour.
Jillian Brewster a year ago
excellent soup for these cold winter days.
Andrea Becsek a year ago
Also added spinach leaves at the end. :)
Nancy W. a year ago
ilove this made and family loved serve. with crusted bread . so good. good winter soup !
d j. 2 years ago
Bland, needed more spices.
Michelle-Randy C. 2 years ago
used split yellow peas, doubled the tomatoes, carrots and potatoes, carmelized the onions along with 2 shallots before adding to pot. didnt use spinach. Used mixof red skin and yellow potatoes unpeeled but scrubbed. very good. hearty dish.
Sterling C. 2 years ago
I substituted red lentils (which taste sweeter), skipped the spinach, and blended it. Perfecto.
Bonnie Carnahan 2 years ago
love this, super easy and good
Kim 2 years ago
My second time making this recipe. It’s so easy to make and so delicious.
Renee 2 years ago
Great !! Love the flavor !
Riss Thompson-Graham 3 years ago
Great! I added some hot sauce, fresh parsley, and garlic to boost the flavor though.
David J. 3 years ago
Filling enough, but I really wish it had more flavor - some extra spices or seasonings would go a long way. If I were to make this again, I might consider adding some meat - shredded chicken or crumbled sausage - or else some Italian seasoning.
Crystal 3 years ago
We used green lentils so had to cook it longer and at a higher temperature to develop flavors
robin c. 3 years ago
my husband and I both loved this soup . . . it has so much flavor
Nikki Lewis 3 years ago
This soup is very yummy .It was really easy to make too. Very tasty soup that was liked by all the family . Added half of a sweet potatoe to add more nutrition. 😛
Betsy M. 3 years ago
This is a good recipe to have- I think it's really good for a basic lentil/veg soup. I added garlic, basil, red pepper flakes and oregano. I think I might change some of the veggies up next time for something different as well as different herbs. It would be great with some really good, dark bread, or maybe if the veggies were roasted first, but that takes away from the easy part. Kinda bland as written, but I think it's just a start and you can go from there, like most soups! Also, this makes more like 10 servings.
Rachels Gmail 4 years ago
I agree the recipe calls for way to much lentils. I would substitute with just one cup. I added shredded chicken and no tomatoes or black beans. Used chicken, French onion soup, lentils, chopped onion, mixed frozen vegetables. Spices were, fresh garlic, oregano, basil. Used only 5 cups of water(needed more) or way less lentils. Was tasty but cleaned my system.
Melissa B. 4 years ago
Very hearty! I used red potatoes because that is what I had on hand. Great soup! We will be making this again.
Joyce M. 4 years ago
I followed the instructions with modifications: 1 cup chopped carrots 1 cup chopped onions 3 cups chopped potatoes 1 1/2 cups lentils 3 cups organic vegetable broth 2 cups water 1 cup water added later when I saw it was needed 2 cups spinach 15 oz can stewed tomatoes (don't have fire roasted available) I wish I had not put the potatoes in at the beginning of the simmering process. They were mush after one hour. The recipe called for 8 cups broth/water but says it serves 6. That isn't the case for my household and that is why I cut back on the broth/water and lentils. Really the only big change is when to add the potatoes and I would use only 1 cup lentils. Yes, I will make again with those changes.
Joanne Pulles 5 years ago
Great recipe. We used green lentils which held up nicely and added a peppery flavor. I like tomatoes so Iwould likely use two cans. I used Muir Glen Fire Roasted Diced Tomatoes which worked well and served with grilled cheese sandwiches. Nice easy Sunday Supper.
Pat M. 5 years ago
It is great. No added fat and delicious flavor. I left out the tomatoes because I am not a big tomato fan.
Sarah M. 5 years ago
It was good. I added a little bit of sausage to it. The lentils kind of fell apart and made it a little mushy.