Lentil soup for lunch

Obviously you can eat this delicious soup for any meal you please, but it’s easy enough to throw together that you could make it fresh for lunch in a work from home setting.

It’s also great (better) the next day, as soup usually is, and somehow satisfying the night you make it. John actually doubted that soup could be done this fast, but if you ask me, I think he was angling to takeout (as he tends to do).

Anyway, it’s an awesome soup that I keep coming back to and look forward to making and eating. The fact that it’s quick and cheap only makes it more enticing, without tarnishing its reputation in any way.

BA’s Curried Lentil, Tomato Soup

Bentley’s Way

• Full disclosure, I hate coconut milk. I actually am not into nondairy substitutes generally, but especially not in savory dishes. Because of this, I omit the coconut milk entirely and just add a splash of heavy cream before the simmer, or nothing at all. It doesn’t need it, but if you love coconut milk then you’ll be jazzed to add it.

• Funnily enough, I actually make the full batch of this recipe every time. It makes a good amount without requiring too much to store — I would say 3-4 servings depending on appetites.

• The cilantro and lime make this insanely tasty. I actually go ahead and squeeze the juice of a lime into the full pot before serving and have never regretted this.

• I love to serve this with warm pita triangles. Follow my lead and keep a pack of pita in your freezer so you can pull out what you need for occasions such as this. To heat after thawing or when fresh, wrap whole pieces completely in foil and bake at 325 degrees Fahrenheit for 12 minutes. Turn the heat off when done, but leave the pita in there with the door closed until you’re ready.