This week's Wednesday with Donna Hay pick is Lemon, Lentil and Yoghurt Soup, chosen by yours truly, from p16 of Modern Classics I. The recipe has also been posted online by a Donna Hay fan here. When I picked this, I wasn't sure I'd even like it - I had some lentils (albeit brown, not red, as called for by the recipe), so this seemed like a logical choice to use them in. I included baby spinach rather than English spinach and I added the yoghurt garnish (because I already had some yoghurt), but I skipped the coriander as I was out of that.
The end result pleasantly surprised me - the soup is lightly spiced, textural from the lentils, and with a winning flavour coming from the lemon zest, which made the soup for me. It took the soup out of pea and ham territory into something much lighter and breezier.
To see what Kayte, Margaret, Chaya and Sarah thought of this dish, visit their websites (tomorrow Oz time).
Seems like we all adapted this soup to our needs. I liked this one. Nice pick.
ReplyDeleteIt's been awhile since I've had lentils. This soup looks good!
ReplyDeleteThis soup mix would never have occurred to me but I do like the sound of it!
ReplyDeletesounds great to me - I am often wary of lemon but find I love it when I have it - but I always love lentils
ReplyDeleteNow the weather is getting cold here i think i will love to have this wholesome delicious looking soup.
ReplyDeleteI left out the coriander also and used baby spinach which was a bonus, in my opinion. We love this soup and thank you for selecting it.
ReplyDeleteI love it when a recipe is a surprising success. I have some lentils that I should really cook :)
ReplyDeleteLoved the lentil soup you picked (and was surprised you picked a soup!). We liked it just as stated and made but then the next day I did add some spicy sausage to it as Mark thought that would be a good addition (and it was), so I can see changing it up now and again would work nicely.
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