AH....I get why this isn't what I expected and why it is "light" as the writer notes. From the NYT story on the soup.. As I figured, the ingredient list called for red lentils (check), broth (check), onion (check), cumin (check), garlic, lemons and chili powder (check, check, check). Then came some surprises: dried mint, fresh tomatoes and bulgur -- none of which were in the cupboard. As determined as I was to make the soup, I was equally determined not to leave the house. It was cold and rainy, and there was only so much I was willing to sacrifice for a nascent crush. Still, I had my heart set on lentils. Clearly, there would need to be some compromises if this was going to work. The tomatoes were easy to get around. I used a fat dollop of tomato paste instead, sautéing it with the onions and garlic to give it a sweeter, more intense flavor. I also added a chopped carrot to compensate for the lost vegetable matter and to deepen the color. The bulgur was harder to swap out. I considered rice, buckwheat groats, even steel-cut oats before deciding to leave it out altogether and double the lentils. I had plenty, and weren't they the point after all? Then I added some broth to the pot and set it all to simmer. Half an hour later, my lentil soup was bubbling hot and ready. I squeezed in some lemon for vibrancy, drizzled on some good olive oil for richness, and to substitute for the mint, floated a handful of chopped cilantro over the surface. I was a little nervous about digging in. With all my changes, would the soup live up to my expectations? In fact, it was even better. Lighter and more brothy than the bulgur original, it had a buoyant, lemony disposition grounded by a profound cumin and chili backbone. It was the perfect lentil soup, at least for me. Bright, deep, compelling, and easily accessible: if I kept a supply of red lentils around, I could make the soup in under an hour whenever my heart desired. I have been making it ever since. No sign of the original recipe she received from her friend. I'm going to make some grain to add tonight, and next time I make her recipe I am going to double HER amount of lentils. All our mileage varies, and this certainly did have a fresher taste than most lentil soups. I can see it being gorgeous in little expresso cups or shot glasses.

We had a big lunch (leftover chinese food) as hubby is playing a birthday party tonite. They were there in the afternoon setting up (outside, hopefully the rain holds off). Speakers, lights and heaters. The family is having a big barbecue with pulled pork and other southern style food, and the band is invited. So they'll go back for 7:30 to have dinner, and then play till midnite. I just had fried egg and tomato sandwich. Made 4 loaves of bread today and any type of sandwich tastes better with homemade bread!

Yes - I've got several small containers in the freezer but that's great since there are some nights when that's all we'll need (plus a little salad) as we're going through renovations in our house right now.

Back home, for a bit. Here is the Zucchini Soup recipe. Zucchini Soup Yields 12 cups I pound Italian sausage, bulk or remove casings, crumbled 2 pounds zucchini, ends cut off and coarsely chopped 2 cups chopped celery 2 green bell peppers, chopped 1 cup chopped onion 42 ounces canned diced tomatoes 1 (10 oz) can tomatoes with green chiles 2 teaspoons salt 1 teaspoon Italian seasoning 1 teaspoon oregano 1 teaspoon sugar 1 teaspoon minced garlic 1/2 teaspoon basil Grated Parmesan cheese for garnish Brown the sausage in a skillet. Drain. reserving a small amount of fat. Saute the zucchini, celery, bell peppers, and onion in the same skillet until tender. Combine sausage, zucchini mixture, undrained tomatoes, and remaining ingredients, except Parm, in a stockpot or dutch oven. Simmer for 1 hour covered, stirring occasionally. Do not be alarmed if soup appears too thick. Liquid will form as the soup simmers. Ladle into bowls. Garnish with Parm. Freezes well. bbstx's notes: I used sweet Italian sausage. I used a scant 2 cups of celery. It can overpower other flavors so easily. I was careful to choose small zucchinis with smooth, tender skin, so I did not peel the zucchini. I used Original flavor Rotel tomatoes for the tomatoes with green chiles. Bon appetit!