Red Lentils

I don't know where I read this, but I *did* read about red lentils.  And somehow the little teeny red French lentils are supposed to be better tasting and better for you.  So I got some local organic red French lentils from Greenling, my local online green grocer that delivers.  I love these people.  They are so customer-satisfaction-driven and that is exactly what I appreciate in a company.

Anyhoo, back to the lentils.  Here's what I did:

Up there is the ingredients I used.  The tub of lentils, fresh celery, carrots (and let me just say here that the organic carrots are the juiciest, sweetest, and best-tasting ones we have available to us.  Spend the extra few cents.), garlic, ginger, veggie broth and garam masala.

Then I tried to dump out the lentils on a plate so you could see how pretty they were.

Below is the carrots, celery and garlic all sauteeing in some olive oil that I didn't show you.

The finished product would have looked much better had I poured it into a pretty bowl rather than try to photograph it in the pot.

In spite of the bad pics, this lentil soup was delicious.  You might notice that the extra-nice red lentils lost their color in the cooking process.  That said, maybe all the propaganda about the red lentils wasn't about the redness but rather the great texture and flavor?

I am thinking I may do this again soon.