soup v and vi: tomato, lentil

Well aren't yall in for a treat ... a two-fer. Yup having to resort to this because I have been lazy. Thus I may not remember these as well as a should (as an aside remember is one of my favorite words. It implies the action of re-membering, like putting back together the traitor that has been drawn and quartered. They do not quite turn out the same as the original. Neither do memories when retold.) Now with that thought in mind lets turn to the Tuscan Tomato soup.

To make this you need a bunch of tomatoes. The the fun part is seeding them.

The book recommended after skinning them to quarter them and dig the seeds out. I found it a lot easier, and messier, just to squeeze those puppies. In the end I had a pile of tomatoes to mix with some chicken broth and herbs. We were in business. We added a little corn starch to thicken it up, toasted bread and cheese. The soup was excellent. As a bonus it was nice and cold out, perfect tomato soup weather.

The next soup we made was lentil. But this wasn't just some run-of-the-mill lentil soup, because I can make good lentil soup.

Nope this was lentils and curry and lemon. Sacrebleu! What in the world are all these extra ingredients meant for? They are there to make some nasty, bitter, rancid mess. I ate about three spoonfuls, and it was a fight to get those last two into my mouth. I don't think Michelle survived that long. I blame it on a bad lemon, but after reading up online I may of overcooked the curry. But I really don't see how, as I followed all the directions. Needless to say, don't put lemon and curry in your lentils unless you know what you are doing.