Winter Lentil Soup

It says 6 servings. If 6 cups of water go in plus ALL the ingredients then it's probably closer to a 2 cup serving.

It's 190 calories per serving but what is a serving? 1 cup? 1/2 cup? Can anyone answer? Thanks. 

Great soup. As others mentioned, there's room to double or triple the amount of lentils per the same amount of liquids. I kept the liquids from the tomato can and counted them towards the 6 cups of water in the recipe. I also threw in two cubes of vegetarian bouillon, some fresh garlic, paprika and a touch of chili powder

We thought this was bland made to the recipe but minus the salt. From the beginning, I doubled the lentils and used the juice from the tomatoes. At the end, I put half the recommended salt in, plus pepper, 4 tsp vegetable base, parsley, and 4 cloves of garlic. Then I blended it and we liked it better.

This is an amazing soup even with all the concessions I had to make with it. In order to have leeks, fresh kale and sweet potatoes I would have had a 40-minute round trip to the store. So I used onions, a full cup of lentils (with frozen tomatoes) and dried herbs. After the lentils were cooked I added a can of kale and chopped canned sweet potatoes. I also threw in a couple vegetable bullion cubes, not that they made much of a difference. What a flavorful, healthy soup that I will make often!

Very good soup, with some minor modifications. I did not drain the tomatoes (I'm really not sure why you would), used quite a bit more herbs than indicated, and used a full cup of lentils. I didn't add the greens until the last 10 minutes to prevent overcooking. I felt like something was missing, so I added a few teaspoons of chopped garlic, and that did the trick. If I made this again, I would probably use vegetable stock instead of water for more flavor.

Easy and delicious and super healthy. Great for feeding the casual guests or taking to a friend.

This is very good, and very simple to make. I browned and crumbled one link of spicy turkey sausage to start, took it out and added it back in five minutes before serving. It added a nice peppery element to an otherwise great soup.

Will double the kale and lentils next time. You can subsitute onions for leeks (use less) and carrots for sweet potatoes.

Seriously: this soup is so delicious. Compared to another lentil soup I recently made, this one was even tastier. Just the fact that I'm taking the time to write a review says something huge. I'm a 28 year-old stay-at-home mother with barely any cooking experience or talent! This recipe was super easy and very rewarding. My husband and 24 month-old son LOVED it and asked for left-overs the next day! So healthy too!

This recipe is a keeper. It i€™s tasty, easy, different, freezes nicely, and so healthy! Almost every ingredient is a €œsuperfood. However, as already noted, the sodium is excessive. Even canned soup rarely has this much sodium. I omit the salt, cutting the sodium 2/3rds. I really enjoy the textures of the different vegetables so I a€™m careful not to overcook, or things start to get mushy. I recommend waiting 10 minutes into cooking to add the sweet potato cubes, then waiting another 10 minutes before adding the kale, to preserve its bright green color.

fabulous. friend brought this for us with the recipe and we loved it. i'm not even a huge fan of lentil soup, but this was outstanding!

This is delicious! Kale and Leeks are the main focus in this soup. Few lentils, but the potatoes are awesome. Paired with some yummy bread, this will be a go-to meal for me this winter.

This is a really great Lentil vegetable stew. It is not your traditional lentil soup, but this is a great version, full of great veggies. It also freezes well. I make this and double the recipe in order to have individual portions to freeze for lunches (which is what I had today). So good!