About this recipe: This soup is not only delicious, it's also low in fat and easy to make. Lentils are simmered with celery, cabbage and carrots in a tomato soup base. Enjoy during the cold winter nights.
I found this to be a very good soup. However, I made a few changes because I wanted to make a lot. So I used 1 1/2 cups Lentils, 3 celery, 2 garlic cloves, added 2 14 oz cans of petite diced tomato's with Jalapeno's for some zest, a whole head of cabbage, 6 carrots, 5 cups of organic free-range chicken broth, and 4 cups of water. I dbl'd the spices and added a Greek-Allspice. I ended up with a big, delicious, pot of Lentil's and veggi's. Wonderful, healthy, and low in fat. Cant go wrong with that!!!! - 14 Oct 2002 (Review from Allrecipes US | Canada)
I changed the ingredients a little using 1 cup of mixed red and green lentils,2 overflowing cups of cabbage, diced canned tomates and 4 cups of broth. All other ingredients were the same. I did not preboil the lentils. I cooked the onion, carrots and celery in 1 tbsp of oil for five minutes then added the remaining ingredients and simmered covered for one hour. Absolutely delicious!! - 01 Feb 2005 (Review from Allrecipes US | Canada)
This is a great soup! If you don't undercook the lentils they break up and just give it a 'meaty' texture. I doubled the chicken stock to make it less stew-like and more soup-like and added a couple tablespoons of fresh parsley. It's easy to make, low-fat and low-calorie, and so yummy you forget it's good for you. Definately a staple to keep on hand for munching. - 06 Dec 2004 (Review from Allrecipes US | Canada)