Lentil-Vegetable Soup

Made (non-veg) to recipe, subbing homemade chicken stock for the water.  Very good.

Made ciabatta toasts (oven at 350°, lightly brush or pump-spray olive oil on both sides of thin slices of bread, salt & pepper both sides, bake 5 min, then turn over, continue turning/checking every 5min til crisp to the touch but not browned).

I loved this soup. I made it 90% to the instructions, only adding in a better of veggie bouillon for flavor. The dijon and red wine add a great flavor to this soup. Hearty and delicious, perfect for fall.

Really good but only after I made several additions to it. I agree with everyone else that it needed more flavor. I added chicken sausage, white wine, hot sauce, Worcestershire sauce, and some brown sugar. I also used kale in place of the spinach and chicken broth in place of the water.

Delicious! And so easy to make. I added chunks of fresh Parmesan at the end, yummy!

This was really, really good. I did make the adjustments suggested which is why I gave it 4 vs 5. Doubled the vinegar and mustard, added some thyme. and used broth instead of water. I did keep with the vegetarian intent and used 1/2 vege stock and 1/2 vege broth. Finally, I pureed abit of the soup before adding the spinach and parsley to thicken. Although not a "pretty soup", was quite delish. In fact,after "forcing" my 13 yearold sons to at least try a bite, they both really liked it.

Don't make this without all the additions the other reviewers suggested! It really tastes like nothing without them. I added 2C beef broth, extra vinegar, garlic, thyme, tomato paste, mustard and lentils. It did taste very good after that, but it definitely needed to be doctored up.

Very good. Had to jazz it up a little as it wasn't as flavorful as I like, but very good.

I made this but added diced butternut squash, 2 cups chicken broth and 4 cuos water, and doubled the mustard/vinegar mix. I made it early in the day and let it sit for 6 hours but I agree that it will be even the next day.

Made this soup last weekend and took it EVERY DAY for lunch this week and loved it!! Very yummy & filling. Made a few changes: I used low sodium chicken broth instead of water, added an organic vegetable bouillon cube. I didn't have tomato paste so I used a can of stewed tomatoes and used kale I had instead of spinach. My colleagues commented on its appearance & aroma and asked for the recipe. Will definitely make this again!