Hi friends. Did you think I forgot about you? Did you think, “thank goodness — I never have to pretend I care about her random Internet musings again!” Or are you one of those people who are only here for the recipe?
I don’t blame you, today’s recipe is well worth skipping over anything I have to say. (Not that I have a lot to say: I’ve been head-down in a bunch of really exciting things, both professionally and personally, but I can’t really talk about them yet because I don’t want to jinx them, so … )
But in this crazy busy time, I haven’t been able to cook very often, which means I’ve been buying my lunch far more frequently than my bank account likes. And lest you think that that means all sorts of exciting salads and sandwiches and grain bowls, I’ll be honest: mostly it means a lot of lentil soup.
It’s a bit of a joke among my foodie co-workers how often I go to the Pret A Manger down the block from my office, but I’ll stan for Pret any day. Or at least its lentil soup. It’s hearty and filling and all the things you would expect from a bowl of lentils, but somehow doesn’t feel heavy or nap-inducing. There’s a brightness to it, likely from the hit of vinegar added at the end (I assume), and the caramelized onions add sweetness and almost a creaminess that make lentils the stuff of dreams.
In the past two months, I’ve made this lentil soup four times, which when you consider that I’ve only cooked six times total, should give you a sense of how much I love this soup. My version, using this Well+Good recipe as a jumping off point, is a bit more intensely spiced than the Pret version, and I doubled up on the vegetables. But I’ve compared it to the original a few times, and it holds up. Definitely worth skipping straight to the recipe for! …