Cream of lentil soup with horseradish from The Flavour Principle: Enticing Your Senses with Food and Drink by Lucy Waverman and Beppi Crosariol

  • fresh ginger
  • horseradish
  • Show all ingredients...

  • EYB Comments

    Can substitute brown lentils for Puy lentils, and water for vegetable stock.

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Notes about this recipe

  • Eat Your Books

    Can substitute brown lentils for Puy lentils, and water for vegetable stock.

  • sgump on February 28, 2015

    Delicious, simple midwinter recipe! I used brown lentils, didn't peel the apples (used Granny Smith), didn't add the cream, used ground ginger (because that's what I had on hand), and finished with a drizzle of lemon oil. Now, maybe it doesn't *look* appetizing--but lentil soup is not about looks.

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