Tonight after work I made an easy lemony lentil soup from a recipe I found on vegWeb. It was just lentils and brown rice, a bunch of herbs and spices (including curry powder), and some sauteed onions. Then you finish it with a squeeze of lemon juice just before eating.
It was okay. I would eat it again. It's nice because you can get the lentils and rice going while you're chopping the onion, and you're completely done making a soup that will last 4 days in less than an hour.
I think next time I would add some carrots and celery to the sauteed onions. Or maybe some chopped tomatoes...
The boyfriend, not surprisingly, was underwhelmed. You win some; you lose some. Like I said before, it's a lot harder to please a carnivore with low-fat vegetarian fare than a rich, buttery mushroom lasagna.
What a great blog! I've got a recipe I really like that's a red lentil curry soup, lowfat but SO flavorful and creamy since the red lentils kind of disintegrate into the soup. I can send you a copy if you'd like.
ReplyDeleteThat sounds great! I love red lentils. They are so pretty!
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