I am always intrigued by recipes put up on Chowhound. I consider it the bastion of foodieism and therefore expect that there recipes be superb. This one is! I’ve been making lentil soup since I was old enough to see the top of the stove. I’ve made it Greek style with lemon, Middle Eastern style with lots of cumin and a version using blade steak cut into cubes which made it more like a lentil stew. I however have never made it in the french style, using what the french lentil refered to as Verte du Puy. There is even a very amusing french website that is devoted entirely to this bean!
After trying this french version of the lentil, I wouldn’t even consider making this recipe without tracking them down. They were wonderful and much more refined in taste and texture then the standard lentil. I also bought some hungarian paprika as the recipe called for and was suprised at how much more fragrant it was then the standard paprika which I always thought added more color than flavor. Lastly, I made one tiny alteration by adding two capfuls of cider vinegar. I always like a tiny bit of acidity with beans, it adds to the depth of the recipe. Enjoy!! (Click here for the recipe at Chowhound) — Holly D.