Note: the events discussed in this post occurred Tuesday, August 1st. Being a stressed out college student, I’ve been wrapped up in school work and have not been able to post to my blog until today. My apologies!
If you were only allowed to eat one type of food for the rest of your life, what would it be? Sandwiches? Salad? Soup?
If I had to choose, I would answer soup without any doubt in my mind. Soup is, and most likely forever will be, my favourite food in existence. It is so versatile! As of late, my favourite has been creamy soups. I love not only the uniform flavour, but the smooth texture as well. When I found that Mina Stone had this healthy staple in her book, I was more than thrilled to recreate it myself.
Red lentils, yes? Then why is it that every time I cook red lentils…
… they come out yellow?
Seriously! They started orange but with the smallest amount of turmeric turned yellow in colour. It’s not that big of an issue, but it seems to be a constant curve ball thrown at me. Maybe it’s my tumeric that I have… hm…
Well, either way, this was a lovely recipe. I was nervous about the jalapeno, though it added just the right peppery flavour without too much heat. The cilantro added a lovely freshness as well. Of the entire dish, my favourite part was definitely the lime juice.
I don’t recall ever having lime in soup before, so it was nice to try something new. It added such a great tartness that the dish needed, though the soup also tasted fine just without it.
My dad was obsessed with this recipe. He questioned why we “don’t make things like this enough,” so I guess I’ll be making this soup more often!