Hooray for soup and leguminous goodness! Perfection for Fridays and low GI alternatives! This soup was a meal and a half, and a confident introduction to the meatless protein. This is only the beginning ....
Modifications:
I added dried thyme with the aromatics, substituted the recommended chicken stock, and tossed in a bay leaf for good measure. I used red lentils in the soup, first because I mistakenly recalled them being red in a photo, and second, because they were all that was available. I added some balsamic vinegar just before serving with some crusty French bread.
Preparation:
Exactly as expected! The recommended blend yielded a pleasant, toothsome texture -- a soup that ate like a meal. With all of its vegetable goodness, I had no regrets skimping on the side dish.
The Verdict:
Yum! I loved the taste and the nutrition of this one. It makes even more delicious leftovers, and is a perfect gateway to the world of lentils -- a world that I will continue to explore! A fibrous 4.1 iron-pumping out of 5.
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