I did, however, make the French Lentil Soup with Tarragon and Thyme from Veganomicon. Yum! I love lentil soup and for some reason I've never tried to make it myself. I haven't a clue why. I had some fresh thyme hanging out in the fridge, so I used that instead of the dry. I couldn't find any fresh tarragon or I would have used that fresh as well. Otherwise, the only thing I changed was to use a can of diced tomatoes (drained) instead of fresh tomatoes. There aren't any good tomatoes this time of year so I wasn't even going to try. Plus, using the can was much faster and I didn't end up with little tomato peels swimming in my soup. If you can get those yummy fire-roasted ones, totally use those instead of the regular. The flavor they add is freaking incredible. Their awesomeness will take you by surprise. Or, well, maybe not because I just told you how awesome they are. But, still...
I did love this soup, it was perfect for what I was wanting at the time. And it was fast and easy to make. I do think it could have stood to simmer for another 15-20 minutes, though. My lentils weren't quite as soft as I was hoping they'd be at the end of things. They weren't unedible or anything, but I like my lentils to be soft like the canned ones are.
Yuck. I hate substitutions in chilis. Good old beans are good enough for me!
ReplyDeleteYum. That lentil soup looks good. I don't remember seeing it in V'Con, so I must've overlooked it. I'm out of tarragon and thyme so I can't make it. But when I get some, I'm going to have to try it. There's something just so amazing about lentil soup.
even though I do enjoy chili with crumbles and corn kernels, yours looks perfect :-)
ReplyDeleteOh! I've been wanting to make something lentil again soon! I also loved your last post about samosas. I want to make that recipe so bad - I just love them! - but I agree it looks like a lot of work! Enjoy them for me until I get to them :)
ReplyDeleteI never tried lentil soup tll I went vegan, but now that I have I eat it all the time. I still need to try the V'Con recipe... thanks for the inspiration.
ReplyDeleteMmm, lentil soup!
ReplyDeleteCorn adds some fun color to chili, but cornbread is certainly more flavorful!
ReplyDeleteYou can never go wrong with lentils. Yum.
ReplyDeleteThat soup looks fantastic! Tarragon isn't used nearly enough in my opinion. It has such a great flavour. Sadly, the Muir Glen fire-roasted tomatoes aren't available in Canada anymore. I stock up on cross-border shopping trips. I love using them in chili. Speaking of which, I'm one of the kooks that sometimes adds corn and instead of fake ground beef, I will use defrosted tofu that I just crumble into the pot or nothing at all except lots of black beans & kidney beans. Can't wait to see what you come up with.
ReplyDeleteLooks yummy! I'm one of those peeps who will put corn in chili if I have it on-hand. :D
ReplyDeleteLove me some lentil soup- looks so good! And as for corn in chili, I must confess because I love love love corn, I welcome it in my chili any day...need to get started & cook some V-Con.
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