Writing about what feeds me.
I already know this post is going to require a follow-up. Which is good. I like it when I realize almost immediately what can be done to improve on something I’ve just made.
After finding a recipe for RED LENTIL & CHICKPEA SOUP, I was a bit torn because I’d been meaning to use a Chana Dal masala pre-mix of spices with my bag of red lentils. Improvising as always, I decided to use the masala (which has salt included, as well as over ten different spices) in lieu of the cumin seeds and chili flakes required by the former recipe.
All in all, what resulted was a fairly decent, flavorful soup, but the spices were far too overwhelming to enjoy in large quantity or as seconds (or possibly even leftovers). I am definitely convinced this time to try to do the soup recipe exactly as prescribed, i.e. with cumin seeds and chili flakes. Then, I will also try to make the dal exactly as directed on the pre-mixed masala spice box.
– When you try the soup recipe exactly as is, instead of greek yogurt, try a little swirl of cashew/almond cream (or real cream, if you must).
– Be sure to have more chickpeas next time – at least half of a large can.
– Blend far less or just buy a damn immersion blender already!
– You could even try to combine other vegetables in this as well: cauliflower, carrots, zucchini perhaps?