I want to make the tastiest lentil soup?
If you don't mind a bit of bacon in it, this is my current favorite for using small firm french or beluga lentils:
Check out the Lentil Minestrone in Deborah Madison's Vegetarian for Everyone.
Always put in a Parmesan rind if you can!
AntoniaJames is a trusted source on Bread/Baking.
A lot of people (me included) like this one, which will be in the first food52 cookbook: http://www.food52.com/recipes... I made it the night before last, using brown instead of French green lentils, white instead of red wine, and chard instead of spinach. It was tasty! ;o)
Thanks for the reminder of Deborah Madison's Lentil Minestrone. That' is a great recipe. I found it online in a good blog post:
This soup, from the New York Times' Martha Rose Shulman is easy, filling, healthy, and so delicious: http://www.nytimes.com...
I recommend mushrooms (dried wild for best flavor) and kasha (toasted buckwheat) to deepen the flavor of lentils. If you want an extra smokiness, there's a spice called kala jeera (sometimes called black cumin, I think) that's really lovely.
Please enter a valid email address.
Well played. You deserve a cookie.
(With One Eye Open)
Sheet Pan American Breakfast
Is This Cake the "World's Best"?
Dinner Tonight: Chicken Kiev
Mary Berry’s 1970s Cooking Segments
Watch How to Make Your Own Sprinkles
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)