Postscript to red lentils with lemon and cilantro
I love the red lentil soup that I posted on Oct. 4. It’s perfect for fall and winter.
Here’s a variation that I came up with when I didn’t have enough red lentils, but I had plenty of small green ones, often called French lentils. The recipe is the same except I used 1/2 cup of reds and 1/2 cup of greens. Then I added about five breakfast sausages that I mostly had cooked in a pan and then cut up and transferred to the soup to finish. That way 95 percent of the grease was cooked out of the sausages.
I buy the breakfast links from Whole Foods.
Today, Feb. 18, is national drink wine day. A nice pinot noir with this soup would be dandy. Happy times.
Janet Cleaveland
What happens when a retired journalist spends a lot more time in the kitchen than in past years? She tries new dishes and jumps at the chance to write a blog about food, family and good times. My kids are grown now, but I'll be looking back at how they learned to cook, what recipes my husband (the Intrepid One) and I are experimenting with, and how food and conversation make for happy times in the kitchen. I worked for The Columbian for 15 years as a copy editor and another 10 elsewhere, though I didn't start out as a journalist. I thought I wanted to teach English literature. My husband grew up in Clark County, and I've lived here since 1983. My kids have grown and left home. Like my husband of 52 years, our adopted chocolate Lab would never pass up a chance for a tasty meal.