It’s the perfect winter soup, hearty and spicy. I made this soup this weekend to eat on during the week and I have to say, I love it! Wondering where those other grams are! I finally got your cookbook for Christmas and it’s been so fun cooking with an actual book now (I have a journal cookbook where I write down recipes I love and most of them are yours anyways LOL). I used Penzey’s curry powder because it’s what I had on hand, and I also used some brown tepary beans also because I had them on hand and am somewhat lentil averse. He could not stop eating this. But a large saucepan would work, too! I used red lentils and added them near the end so not so mushy. Looks super. If so, when would you add it and how much would you add? Just what I need for this cold winter weekend!! I increased the fresh ginger and added celery and red peppers. I did tweak the recipe a bit though. Can I use some other green vegetable instead of kale? It’s super helpful for us and other readers. xo. If it helps anyone, I added two stalks of celery, omitted the sugar, and, because I wanted it thicker, I used an immersion blender to blend it a bit (not all the way), and it’s PERFECT. If you give it a try, report back on how it goes! If the soup is too thick for your taste, add more broth. – red lentils vs. green Next time, would you mind leaving a rating with your review? It turned out aHHHmazing, boyfriend said it was the best soup he ever had! Cook 2 minutes more. Season with salt and black pepper to taste. Makes a very decent alternative to kale. I have always been self conscious cooking even though I enjoyed it. Croutons topped with anchovy, olives and leek are a crunchy, savory foil to the soup. It’s definitely better to learn and have the exposure to food sooner rather than later, and also learn to appreciate food as a source of nourishment and energy for our body. Defreakinglcious! A friend told me she never keeps any leftover kale, spinach or chard for this reason (and it sounded silly to me) but then I found a few websites which mentioned it, so I was hoping to hear from anyone about the actual science of that idea (rumor? The recipe’s time would definitely suggest brown lentils. I made it, as suggested, with half potato and half sweet potato – FYI the sweet potato cooks much faster than the potato. Thanks for the great recipe. This soup is now my new favorite. If you give it a try, let me know how it goes! Thanks for such a great recipe. Even my toddler happily ate a huge portion, including the kale(?!)! Almost as good as your squash & black bean idea :). Probably the sweet tooth in me :). I will definitely be making this again soon! I cooked them beforehand because they have a much longer cooking time than lentils. Thank you for posting this wonderful recipe! Delicious! This is my 9189x that I am making this recipe! Keep me coming! Thank you so much I used curly green kale. Thanks for the great recipe! TY for a terrific recipe! In a stock pot heat oil over medium-low heat. I was craving something cozy and had a bunch of potatoes that needed to be used, and this was PERFECT!! Excellent recipe! Today i made it in a rush and it taste good but when I did it the first time, following assiduously each step: it came out really beautifully. I topped my bowl off with nutritional yeast which made it taste even better. Thanks so much! And I’m a little on the fence about curry. I topped my bowl off with nutritional yeast which made it taste even better. Thanks again! Thanks so much for the lovely review, Neelofer. I am happy I don’t have to put too much thought into how to make them vegan or more plant-based. Let us know if you give either a try! I appreciate all the cooking details in the recipe, I feel like those are often missing but so crucial. Add stock; bring to boil.
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