After the sugar-rush that is the holidays, I always find myself turning to substantial salads and homey soups for a change. And today I'm thrilled to share with you a recent favorite I've added to my arsenal of "best ever" soup recipes. This past fall, Emma posted a recipe review from the blog Orangette
written by Molly Wizenberg. The recipe was for a Red Lentil Soup with Lemon
, and boy it's a stunner. So I was hesitant to post a recipe review of Molly's most recent lentil soup, which appeared in December's Bon Appetit magazine. Really, do we need another lentil soup recipe?
Well I'll tell you: you do. After making this soup twice in one week, I decided it was too good not to write about.
What makes it so special? When it comes right down to it, this is a very basic soup with the typical mélange of carrots, onions, lentils, and garlic. But Molly adds curried powder and a lemony pureed chickpea mixture that gives the soup an unbelievable creamy texture. It almost feels like a sinful, buttery cream-based soup but it's far, far from it. You can adjust the levels of curry powder as you go to accommodate your own tastes, and I ended up adding a bit more lemon at the end for an extra layer of flavor. I kid you not: I will never eat another lentil soup (in my own kitchen, that is).
Get the recipe: Molly Wizenberg's Curried Lentil Soup at Bon Appetit
• Pomegranate Lentil Soup Recipe
• How to Cook Dried Lentils
• Fridge Clearing Lentil Soup
(Image: Megan Gordon)