On Friday, August 2, 2019 at 5:48:28 PM UTC-4, jmcquown wrote:
> It's a drizzly, dreary day. Perfect day to make a tasty soup.
>
> I buy Publix (store brand) brown lentils. They don't require soaking
> (lentils aren't *beans*) and they don't tend to fall apart or ever turn
> into mush unless you cook them for hours on end. They only require
> about 20 minutes to cook but the brown lentils can withstand an hour or
> even three on low heat. Fortunately I know when to turn the heat off
> and when to add more liquid.
>
> I always add chopped spinach to my lentil soup. I use frozen chopped
> spinach. Thaw it and squeeze out the excess moisture. My tip: use a
> collapsible vegetable steamer. Put the thawed spinach in and close it
> up and squeeze out the liquid over the sink. Some folks may chime in
> and say they use a cloth to squeeze out the water... then you have extra
> laundry to do.
>
> The soup is ready and just needs to be heated up a bit. And I'm
> thinking (due to the recent bacon thread) I might actually want to add
> some cooked crumbled bacon to the first bowl.
>
> Jill

What a coincidence. I had lentil soup with spinach for lunch yesterday.
Split red lentils, cooked all to hell, and whole-grain bulgur. I garnished
mine with a pinch of sumac powder.

Cindy Hamilton