Recipe Review: 30 Minute Red Lentil Soup
Tuesday, November 22, 2016
Today I revisited a recipe that I first tried several years ago, that I found in the Washington Post:
. This soup only takes about 30 minutes (not including chopping the onion and cilantro), but tastes MUCH better after sitting in the fridge overnight for the flavors to bloom. Here are some observations.
1. Just use the entire pound bag of lentils. The first time I made this, I had a tiny bit of lentils left over, and the soup wasn't thick enough.
2. Interestingly, while the lentils are bright orange when raw, but the soup turns out a pale yellow color.
3. This soup has a really lovely mild, creamy, curry flavor. YUM!
4. Today my soup came out too thick, so I'll probably thin it out with a little more chicken broth when I reheat it.