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Angie August 29, 2022
This soup is 100% worth the trouble. It's exactly what I wanted, so warm and fragrant. I served it with a poached egg on top but it would have been fine without it. I used red wine vinegar because it's what I had and it was still perfect.
shanfrancisco October 31, 2020
I wasn't convinced this soup was going to be worth the trouble until I actually served myself a bowl of it. Absolutely *delicious*. A gloriously bold blend of scents and flavors. The picada really elevates the entire thing and I loved the step where you grill the bread in olive oil to make it. I used a sourdough levain from a local bakery. The way the tang of the bread blended with all the other flavors was really special. I was short on lentils, so I used one cup of lentils and one cup of brown rice for my grains. That worked well. Thick, stew-like texture. In the soup, I skipped the vinegar step at the end, as it was already tasting *plenty* acidic to me with all that tomato.
stefanie February 16, 2019
Super delicious and very easy to throw together! I didn't have sherry vinegar, but a splash of red wine vinegar did the trick. Took about 55 minutes for my lentils to become tender, and the end consistency walked the line between soup and stew. For the picada, since I already had the oven heated from roasting the peppers, I just tossed the bread, almonds, and slivered garlic with some olive oil and toasted in the oven and it came out great too.
sexyLAMBCHOPx October 19, 2017
Is the consistency that of a soup with liquid coming into the spoon with lentils or thick, stew-like that it can be served as a side? I can't tell by the ingredients or photo. Love the flavor combinations for sure.
It's a soup! It gets pretty thick as it cooks, but can be thinned with water as needed. Hope you try and like it!
tammany October 19, 2017
I wonder if the picada would freeze nicely. I do love have gremolata (say the great winter greens gremolata recipe from here!) in the freezer, ready to go at a moment's notice. I've jazzed up many a plain grilled thing (veg, meat, fish, carbon) with it! I'd love to have some of this around at all times as well!
Nancy October 20, 2017
Most pestos freeze well (up to a year) and this picada has a similar ingredient profile (nuts, oil), so it should do well.
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