When I started this blog, I was making a ton of lentil and bean type soups by creating a mirepoix in a pan, sauteeing, and then, later, adding lentils, water, and simmering until done. Bittman has done it again by generalizing the process. Especially interesting to me are his mushroom and tomato soup recipes, which seem little different in character from the older lentil soups I’d make. These new soups have the advantage that they are considerably more diabetic friendly.
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