Saturday, January 19, 2008
I made this red lentil soup from the New York Times tonight for dinner, and it's a keeper. It's very very quick and easy to prepare, and it packs maximum taste value. If you have a stick blender, and I am constantly delighted I bought mine a year or two ago, this is a one-pot preparation, so the only things to clean up are the pot, the blender business end, a cutting board, a knife, and a spoon to stir it. It's soup, so it's nice on a cold night like this, but with it's bright orange-red color, its lemony taste with a spike of fresh cilantro, and its spicy kick, it brings a taste of spring and wouldn't be out of place in warmer weather.