A Soup Most DangerousPosted: March 31, 2010
Wanted a hot comforting dinner for the cold, wet weather we’ve been having this week. What better than lentil soup, right? I started by chopping up a couple of onions and caramelizing them in olive oil. Only, I left the kitchen for a little bit and some of them got a little, shall we say, blackened. No matter. I put in some garlic and carrots, cooked them for a bit and then added the (homemade) broth and red lentils. At this point, I thought I’d get a little creative. First, I added a couple spoonfuls of buckwheat honey, I thought the sweet, earthy flavor might make the flavors a bit richer. Then I decided I’d add some paprika – a little spicy, a little smoky, a little sweet. It might just be the missing link for this soup. I poured in two healthy spoonfuls, stirred it up, and let the lentils finish cooking.
The first test taste revealed an extra little something – the subtle flavor of molten lava. Turns out that the unmarked container of red powder at the front of the spice cabinet was cayenne, not paprika. I tried to cut the burning by adding a healthy dollop of (also homemade) yogurt to each bowl, but this remained a truly weapons grade lentil soup. Our sinuses were seriously cleared out, especially since I had nothing but matzoh to sop it up with.
Can’t win ’em all.