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Mediterranean Kitchen Lentil Soup
What a superb soup: bright, tangy, aromatic, adorable to look at, and at the same time satisfyingly filling. Also please take note: it is pure vegetarian. Many thanks to Dan Kiehnle of Seattle for contributing the recipe. Dan is what I'd call an extraordinary guy. Loves to cook, goes without saying: "I like to cook and have
been messing around in the kitchen since I was a kid. Mom and Dad never
shooed me out of the kitchen and I like adapting recipes to my own tastes." He gardens, keeps honeybees and extracts the honey "when I get enough to keep and the varroa mites haven't killed off the bees." Deciding that a lifetime phobia of
mathematics wasn't going to stand in his way, he fought through the required
classes, discovering math isn't so scary after all, and is now a year away
from completing his B.A. in English. Plus, "one last thing...I just became a grandpa. My oldest gave birth to a little girl last month, so I'm going to do my best to spoil the heck out of this little gift we've all been given." See what I mean? Dan notes that this recipe is an adaptation of a soup he loves at Seattle's Mediterranean Kitchen...which the restaurant kindly blessed for him to send forward to soupsong. Dan reduces the fat, increases the cilantro, adds Monterey jack cheese as a garnish, and recommends eating it over rice. I just love it. Serve hot to 4-6 people as a meal, over rice or with plenty of bread and with a salad is nice too.