From the kitchen of One Perfect Bite...I like to make a huge pot of soup to use for meals or meal supplements during the holiday season. I must admit that in our house meals served in the week between Christmas and New Year are usually nothing more than glorified leftovers. We celebrate both Christmas Eve and Christmas Day, so there are lots of odd bits left in the refrigerator. I've found that a bowl of soup can tie them together and make for a more substantial meal as we pick our way through the leavings. I like that soup to be hearty and a change of pace from the meat laden soups I usually serve. That is tricky when the lord of the manor is a committed carnivore who has a tendency to recoil, vampire style, at the sight of beans or lentils. Over the years, I've found a few meatless soups that he does not object to. This red lentil soup, which by the way stays red, is one of them. It is a light, yet spicy dish that is painless to make and is as tasty as it is good for you. If you're looking for a soup to serve during the holidays, you might want to give this one a try. It has some texture and the lemon helps offset the more standard chili flavors. Here is how it is made.
