I finally got my hands on red lentils today, and the first thing I did was whip up a batch of my ever mutating lentil soup recipe. I decided I’d add bulgur into this one as well, but not a lot of it (ca 2 oz). And I increased the proportion of garam masala, coriander and cumin by 50%. Got the soup going, waited a bit, tossed in the quinoa and bulgur, added spices, added water, let it get to a simmer again and took stock of what I made.
It’s a good tasting soup, but the red lentils, purchased split, are dissolved into the broth, and because of my liberal use of Indian style spices, even the color of the soup has reverted back to a greenish hue. It tastes really good, but I do like actually seeing my lentils after I’m done.
On a totally different front, found two new food links that I really like. The first is a recipe where lentil soup is topped with cilantro, and the second is a red quinoa-white quinoa pilaf. Both look really delicious.