In the not so distant past, I would have told you there is no such thing as perfect lentil soup. Lentils were something I forced myself to eat because they seem so healthy. Fortunately, I discovered I was just using the wrong kind of lentils!
This soup doesn’t look like much, and there’s no picture because I left my camera at my in-laws house on father’s day…BUT it is delicious. The key is the lentils. I used red ones, which I buy from the bulk bins at my local natural foods store. I was disappointed to find that they don’t stay red after you cook them, but no matter.
Clarified butter is another recent discovery that I adore. I guess you could use vegetable oil instead, but clarified butter gives a great flavor.
This recipe is adapted from “The Bombay Cafe” by Neela Paniz
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