How Do You Turn a Basic Lentil Soup Into Something You’ll Want to Make Again?
Chef Martin Oswald put onions and carrots into a dry pan, let them begin to brown, then added just enough water to lift the browned bits from the bottom.
He let that water cook away and did it again.
That was the first useful surprise in this week’s live. A basic lentil soup does not have to begin with oil, and it does not have to taste flat. The flavor comes from what happens in the pan, and the rest of the soup is a series of small choices.
It also gave us the perfect first look at something Martin and I have been working on together. We are developing a new book about cooking with blood…
The skinny
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