As you may know, we love lentil soup in our house. It's funny, though, because there are some specific flavors that I think of, when I think lentil soup. I think Indian, tomato, barley, or even chicken and sweet potatoes. This recipe called for a bunch of things I would never think to put in a lentil soup, including tarragon, thyme, spinach, and zucchini. I didn't think I'd like it at all - especially when I took my first whiff, and it had a really "herbal" aroma, that I immediately disliked. After an hour of simmering, however, it looked and smelled divine in my house. The end result, was absolutely perfect, and tasted very different than the typical lentil soups I make. The other nice thing about this soup, is that it was a soup, and not a stew, which is usually how my soups turn out. This soup almost reminded me of a chicken soup, but you didn't miss the chicken. Amazingly flavorful, complex, and delicious.
Get the book. Make the food. Tell me about it. 5 Bowls.