On Sun, 17 Feb 2013 09:16:45 -0700, Janet Bostwick
> wrote:

> I would have used the tiny, colored fingerling potatoes. )

I bought a special mixture of the red and white fingerlings to make it
and still have a few left, so I've been eyeing them and thinking I'll
make it again.

> At most, I would have cut them in half. I love that photo, it draws me in.

I love it too and I have no problem with food bloggers thinking about
how they will compose their photos as they are cooking.

I made a combination of two recipes last night (hubby had a queasy
stomach and didn't want to eat much, I needed to do some grocery
shopping, but happened to have everything I needed for it on hand)...
the biggest variation I made was cooking my lentils from scratch.
Adding a clove of garlic, 1/2 a stalk of celery and 1/4 of a small
onion finely chopped gives it a really fresh flavor. One of the
recipes says "don't forget the fresh rosemary"... well guess who
forgot even though I had some already chopped up and ready to go
waiting in the refrigerator from something I'd made on Friday - it was
all good anyway.

http://www.shockinglydelicious.com/i...d-lentil-soup/
+
http://www.heatherchristo.com/cooks/...o-lentil-soup/
minus the curry powder

I added the lentils and rice (mine was leftover from dinner the night
before and sitting in the refrigerator) to the bowls and not to the
pot of soup. Add as much or as little as you want of each per bowl.
AFAIC it's better to do it that way. YMMV


--
Food is an important part of a balanced diet.