Soup with the Simons: Pumpkin, white bean & lentil

By | February 5, 2013

pumpkin-white-bean-lentil-soup-1.jpg

As of this writing, I have exactly 100 recipes bookmarked. Whoops, just typed “cookmarked” by accident — though that’s more accurate, anyway. Do people bookmark things other than recipes? With me, it’s either recipes or food photography tutorials. Are there even other things in existence to bookmark? Not sure.

Anyway, the problem with having that many dishes on my to-do list is that so many of them just sit there. They’re never quite forgotten, because I skim through the links all the time, but most of them never quite make it to my kitchen, either.

The oldest item is the recipe for these tea cookies. The day I came across them, I loved the simple ingredient list, I had almonds in the house, and I figured that as soon as I picked up a bag of demerara sugar, I’d be ready to go. What happened? The almonds went in another dish, the sugar became my go-to when I needed just a touch in a cup of tea, and I never made those cookies. One day! …Really.

VLUU L200  / Samsung L200

At least I only let this soup recipe languish for something like six months. The day I found the original soup, I remember being intrigued by the combination of pumpkin and white beans, since you so often see pumpkin and black bean recipes. I was also curious about the addition of lentils, and wondered whether the soup would be too bulky with both beans and lentils.

So what’s the verdict? Delicious (which you already knew, since I wouldn’t be posting this if it weren’t). Not too bulky, satisfying without stuffing you, and a great combination of fall flavors that tastes wholesome and comforting. We found that the flavors were more pronounced the first day, so for best results, serve right away.

And then go tackle something in your own bookmark list.

One year ago: Peanut butter chocolate chip muffins


4 Comments

Hindy on February 5, 2013 at 5:03 pm.

Such a warm and hearty soup! Looks so good!

Reply

Yiska Ben Avraham on February 5, 2013 at 10:35 pm.

Leave the peel/skin on the pumpkin? Mazal Tov, btw!!

Reply

Tali Simon on February 6, 2013 at 4:35 pm.

Nope, always cut the pumpkin flesh off the rind. And thanks. :)

Reply

Prag on February 6, 2013 at 3:57 pm.

cookmarked, that’s one that deserves to be added to the dictionary :)

Reply

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