I LOVED the soup and assumed this person wouldn't have included the ingredients unless they were necessary for flavor. I followed the recipe as written and thought it was awesome as far as lentil soups go. I added the finely minced carrot that was suggested by the submitter and tossed a handful of fresh parsley on top before serving.
Yum! Lentils + wine = delicious. I've made a ton of good lentil soup recipes from this website ("Apricot Lentil Soup", "Lentil Soup", "Moroccan Lentil Soup" to name a few) and this one is just as good as the others. Only a couple of minor changes: I didn't add the dried onion and dried parsley, I added fresh. I also added two finely chopped carrots and celery stalks to the soup. I couldn't figure out 1/2 lb, so I just added 1 1/2 cups of dried lentils. I also added about 3 tbsp of tomato paste. It turned out more soupy because I added an extra couple of cups of broth. The wine added a ton of unexpected flavor. It tasted almost lemony. Excellent soup and I'll definitely add it to my lentil soup rotation!
This soup was good but nothing spectacular. I didn't add the garlic powder or dried onion since I had already added fresh earlier. I like the flavor of the wine but it needs something else still a little too bland. I may add carrots next time.
I made this with a couple modifications. I used pre cooked lentils that were vacuum packed from my health food store. I had some left over Sauvignon Blanc (about 1 cup) and I let it cook for about 20 minutes with the onions carrots and some powdered chicken broth some water and salt and pepper. Then I added the lentils and cooked for a few minutes until warm. Finally I chopped up some fresh spinach and stirred it in and served. Yummmmmmmy! So much fiber too!
Delicious and super easy. All I had on hand was pinot grigio and it gave a wonderfully sweet flavor to the soup. I let this simmer for about 4 hours and served with homemade french baguettes.
Amazing amazing! I added kales and extra spices it was great!
LOVED this soup. So simple and so yummy. Only a few minor changes, mostly due to what I had on-hand: I didn't have dried minced onion, so that got left out; I had fresh parsley, so I doubled the amount and used that; I liked the carrot and cilantro idea, so I added those (shredded carrot in with the onions, cilantro added to the finished soup); I cooked it for only an hour once all the ingredients were in-- the lentils were well soft by then. Such a wonderful, light, fall soup. I'm so glad I have leftovers!
Pretty good. It has an interesting flavor. I did add carrots and I think I would add potatoes and/or some other vegetables next time. There are other lentil soups I like a bit more but this one is certainly good enough to keep on the list.
This soup was so good and my family loved it