We tried the coriander, orange-scented red lentil soup this week. I did buy an organic orange and I used Swanson's vegetable broth (which I like more than the author's of the book). The soup came together in about an hour. It was thinner than I expected for a lentil soup, but very flavorful. The orange juice and cilantro give it a very bright taste. I agree with Bruce that it might be good served cold in the summer.
Here is the recipe:
i tend to like bread&butter with soup. for this one it just wasn't right. bread with italian butter (olive oil, salt & pepper)
ReplyDeletewas perfect. -tastykakes
And who, pray tell, is tastykakes?
ReplyDeleteI tried out this recipe this weekend. It was excellent although the next time I make it I'll double the portion size. It make four servings but everyone would have gladly had seconds.
ReplyDelete