Cooking Light's Nepalese Red Lentil Soup
By Jessica Hartley on April 20, 2009
Since Spring still feels like a lifetime away, I figured I’d warm up with Cooking Light’s Nepalese Red Lentil Soup. Since I had some red lentils stored away in my cupboard for a while, I figured it was about time I’d used them.
When I think of Lentil Soup Ayhan’s Shish-Kebab Restaurant in Plainview immediately comes to mind. They have the best red lentil soup I’ve ever tasted and one of these days I hope to replicate it. But until that day comes, I need to try out a few preliminary recipes, and the Nepalese Red Lentil Soup was up first.
Though this recipe was easy to make and required very few ingredients, I felt that there was something missing. I might have slightly over-cooked the lentils but it was still lacking some flavor that I couldn’t put my finger on. After making the Nepalese Red Lentil Soup, I scoured the internet for other red lentil soup recipes. After reading a few, the red lentil recipe that appeared to me most was the New York Times’s Red Lentil Soup with Lemon. Their recipe calls for olive oil, rather than canola and incorporates tomato paste and carrots which definitely add to the flavor and body of the recipe.
For the PERFECT RED LENTIL SOUP RECIPE visit Hartley Confections!