kitchenelf
Chef Extraordinaire
OK - maybe I'm just not used to a pot of nothing but lentils - should the lentils be soft or still have some bite to them?
After reading kitchenelf's recipe once again, I must agree with you that it is not the number of spices that appeared to be "too many." Let me change the word "spices" in my previous post with the word "ingredients." If I were to go by my preferred recipe, then chicken broth, sausage, nutmeg, cloves, and perhaps wine would be the main entries in the "too many ingredients" list. But then individual tastes may very well differ about lentil soup as they do for just about anything else.Candocook said:Am I misreading elf's recipe? I don't see "many" spices. I would say those particular ones aren't in my recipe, but other than that, and with the addition of some celery, this is pretty much the lentil soup I make and all enjoy.