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We made the simplest of lentil soups for lunch. We had a bag of lovely, little green lentils in the pantry and a tub of frozen rich turkey stock in the freezer. We rinsed the lentils then simmered them in the stock until tender. A little salt, black pepper, a splash of vinegar.  Then, while looking for a lemon, we spotted some jellied pan drippings from a roast chicken in the back of the fridge and decided to stir them into the lentils. We each had a big bowl of soup garnished with some good olive oil, minced chives, and a squeeze of lemon—our version of a simple lentil soup. It sure helps having a few good ingredients to reach for.

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