Appears in Cook's Illustrated January/February 2004, America's Test Kitchen TV
Does a bowl of lentil soup sound about as inspiring as a serving of instant oatmeal? We set out to put the taste and texture back into this simple dish.
We wanted a lentil soup recipe that would give us a brightly colored and flavored soup that was hearty but not too thick, with a subtle, smoky depth from meat. We sweated the lentils in a covered pan with aromatic vegetables and bacon befor...