red-lentil-soup
I know we all joke about lentils being the ultimate “I’m broke” food, but let’s take a moment to talk about how wonderfully delicious they are. The red lentil, most of all, has stolen my heart; she cooks up quick and velvety and is as bright as salmon roe, as cheap as dust. I am such a fan of anything starring this legume, in fact, that I plan to eat them even if my Mega Millions ticket finally comes through. In fact, this soup will be perfect for that occasion (once I’ve tired of champagne and paté, naturally) as it seems somewhat elegant (caramelized onions always seem do that) but could still be thrown together once I’ve burned through my cash and am back in the poor house.
This soup is, I think, the essence of spring in a bowl — the lemon brightens up the lowly lentil, the flecks of parsley send your eyes dancing, and the caramelized onions are rich and sweet, the perfect foil. Make this for yourself on a bright chilly day and I think you’ll be pleased, dare I even say dazzled?
