Carrot -Red Lentil Soup with Asian Spices

Page 94

Cuisine: Asian | Course Type: Soups and Stews

(1 review)

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Recipe Review

This is a pleasant soup -- easy to make but with lots of chopping -- with a subtle spiciness (cumin, coriander, ginger, curry). I think it was good ... not great ... but I also think this is one of those soups that will be much better tomorrow once the flavors have more time to come together.

Served with a salad of watercress, endive, clementine sections, and roasted hazelnuts. I used the Ad Hoc at Home honey vinaigrette to dress the salad. I ended up liking this one a lot but my husband would be happy never to see watercress again.

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