It just said "Grey NYC antidote (Vegan) Lentil soup: 1medium onion & carrot split in 1/2, 2 cloves garlic,15oz lentils. Boil to tender w/1 liter water, salt, pepper..."
Picture from Eric Ripert's Instagram
I wouldn't be me if I didn't pump up the flavor a bit with dried thyme, parsley and a bay leaf and by using a combination of homemade garlic broth mixed with mushroom soup paste and a not-chicken bouillon cube. I also pulled out the onion and carrot after cooking the soup, chopped them, and stirred them back in. Finally, I added a little red wine vinegar at the end to brighten things up.
That's it. No other recipe needed!
Notes/Results: Just a great easy soup. Lentils are an ingredient I love--so healthy for the heart and body. I liked the changes I made as it really added some nice layers of flavor. I'm not going to lie, this weekend's heat and humidity are a bit much for this fall-feeling soup, but I am looking forward to bringing to lunch in my ultra-cold and air conditioned office. ;-) I would happily make it again.
Linking up this From the Heart dish with I Heart Cooking Clubs where this week we are cooking up dishes with ingredients we love.
Lets take a look into the Souper Sundays kitchen and see who is here.
Tina of Squirrel Head Manor shared two sandwiches she enjoyed this week. She says, "The Before and After Sandwich is chicken and egg salad combined. We had a bit of chicken but not quite enough for two sandwiches. We also had farm fresh eggs so, why not boil some and mix them together. Cheap buns at Costco were handy so this made a great lunch for work."
Then Tina said, "This Cuban is from 4 Rivers BBQ in Tallahassee and it was a very good sandwich. Would I order it again? Absolutely! This packed pressed sandwich was so large that I wish I hadn't gotten the two sides. Next time I'll only order the sandwich. It has more meat than I am used to eating but I wasn't sorry - Smoked pork, ham, onion rings, mustard, pickles, melted provolone and 4R signature sauce."
Judee of Gluten Free A-Z Blog brought this Victory Garden Soup she made from a recent book review and said, "I eventually selected "Victory Soup" from World War II section. I selected this recipe because I am a backyard vegetable gardner at heart and love a good bowl of soup. This is a simple vegan and gluten free vegetable soup that would be easy and fun to make with your kids or grandkids!"
Mahalo to Judee and Tina for joining in this week!
About Souper Sundays:
Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.
(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...
To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
- Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
On your entry post (on your blog):
- Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
- You are welcome to add the Souper Sundays logo to your post and/or blog (optional).
Have a happy, healthy week!