Oh hey there, Delicious…
I love lentils. I'm not sure why and I never really would have suspected it, but here we are..
So… there aren't many pictures of this process. I can't remember if I had decided not to post about this or if I forgot I had a camera or was blinded by hunger.
Here's another picture of the ingredients to make up for it! Yay…
I guess we can take a minute to note the lack of ginger, ground red pepper, and greek yogurt.
As the lentils and spices are cooking...
Right before the yogurt was added (the very end)
Danielle made bread!!
So I made this recipe weeks ago (I am the worst blogger) and going over the recipe site again, I realized I probably didn't take a lot of pictures because there really wasn't a lot going on. Some shallot chopping (shallots are the best!) and boiling and that's about it. At least, that's what I'm going to hope you'll believe and accept as the reason this post is so bland. You know what isn't bland? This soup. It's freakin awesome. I had seconds and then ate it for leftovers the next day. Amazing! I was pretty surprised how the lentils and the pumpkin complimented each other so well and how delicious the lemon was. I didn't think I'd be able to taste the lemon at all but it was so good with the other flavors. I didn't measure it because that takes more time and effort, so I used the juice of half of one lemon if you'd like to do it the same. Probably would have been even better with the ginger and maybe even the ground red pepper if you're into that kinda thing.
Stuck to the script: uh… what a good question… maybe like 80%
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