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I decided to try a new recipe today: Red Lentil Soup with Fresh Dill from Nava Altas’ cookbook, Vegan Express.

 

 

Before I could make the recipe though, I needed to make a trip to the grocery store for some of the ingredients: red lentils, baby spinach, and fresh dill. It took me two stops (apparently the closest grocery store does not stock red lentils), but I managed to get all of the ingredients that I needed, so I went home, put the groceries away and started to make the soup.

 

The soup required little chopping (always a plus in my books) and it went together quite easily…until it came time for me to add the fresh dill. I looked and looked and looked for the dill. I looked in the bags, the fridge, the freezer, the cupboards, the computer room, and even in the bathroom. The dill had disappeared!

 

Dill? Dill? Where are you

"Dill? Dill? Where are you"

 

After giving up hope of finding the elusive dill, I decided to simply omit it and hope for the best . Luckily, the soup was good, even without the fresh dill: it was thick, with a mild (yet not bland) flavour.

 
Alongside the soup, I had:

  • salad (mixed greens, tomatoes, cucumber, grated carrots, alfalfa sprouts, roasted almonds and dressing)
  • roasted red potatoes (potato wedges mixed with olive oil and Mrs. Dash Garlic and Herb Seasoning, baked in the oven until crispy on the outside and soft on the inside)
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