This is a dish I prepare when I am at home alone, when my husband is working long hours. This was also my go-to dish when I was a single girl- I would let the lentils simmer for 30 mins, while I sat on my bed, after work, catching up on Harper's Bazaar or that book that I just couldn't put down. Or just puttering about. This is a pantry-friendly recipe for me, I always have these items on hand. This lentil soup is very healthy, there is no oil; for some reason, when the two lentils meld together, they produce a buttery taste. Alchemy. The most important thing in this soup is to get the ratios right- which I have described in the recipe below. Red lentils are easily available; the mung lentils (make sure they are of the yellow variety, without husk/skin) are readily found in all Pakistani/Indian grocery stores. All I do before I tuck into it, is: add dollops of yoghurt, diced tomato, and coriander leaves. And if you're like me, set your table for one, and eat there with your best linen and cutlery. So what if you're eating alone, right? And don't forget that glass of Falanghina or Vermentino.

Oct. 1, 2021, 11:50 a.m.

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