From the archive of "ridiculously fast and simple recipes to make when no prior thought was given to dinner at all" comes this tasty and warming lentil soup that takes no more than 5 minutes of preparation or 30 minutes of stove top time. Wilted baby arugula (or regular arugula, chopped) comes off with a beautiful mellow bitterness and sweetness at the same time — lovely with salted and slightly spicy preparations.
|Red Lentil Soup with Baby Arugula|
|Recipe by Lisa Turner|
Published on August 30, 2008
Quick, easy and elegant lightly spiced red lentil soup with wilted baby arugula for a beautifully mellow bitter and sweet finish