I have no photos. I have nothing to give besides words. Sorry.
But you should make this soup. It is so very delicious.
I got it from my copy of The Essential New York Times Cookbook, and I mostly tried it because a) I really wanted to make some type of lentil soup, and b) I’ve been dying to use my new immersion blender.
- I added one leek to the mixture (since I like leeks), and I used coconut oil instead of olive for the sautéing (since I’ve been digging coconut oil recently). I found both additions to be extremely pleasing, especially the coconut oil.
- I increased the number of garlic cloves by 3 or 4, since garlic is boss.
- I left out the cilantro because I didn’t have any, but I’m sure it would have been divine.
- Lastly, the recipe dictates “juice of 1/2 lemon, more to taste” – I ended up using the juice from almost the entire lemon.