Okay, the title's a bit of a lie. I made red lentil mulligatawny with apple-celery salsa at least a week ago. Life's been crazy.
I wanted to make a soup with fall flavors that was not pumpkin or bnut for once, and one that had enough protein that it could serve as a meal. I'd had this recipe in my big fat "to cook" folder (yes, I actually have old-school clippings in an accordion folder) for just about forever, so I though we'd give it a try.
Another eh. There was a slight bitterness to it, I think because I accidentally added the lime at the same time as the coconut milk, rather than at the finish. The salsa was interesting, and, as the recipe states, this soup thickens a lot over time. I would actually recommend making it the night before...a really thick soup is much more satisfying as an entree. For an easy, weeknight, vegetarian recipe this was okay, but nothing stellar. Definitely not an entertaining dish.
Next up...Turkey Day posts!!!
No comments:
Post a Comment