The lentil soup was with French green lentils (the ones that cost twice as much but don't fall apart). And I made improvements on the recipe. For example, I cut up some turkey lunch meat that had reached it's prime, so it's not even vegetarian! There's saffron infused yogurt (well kefir, because I make that myself and always have it on hand--you can look in the labels on the right if you want to see what that is) to drizzle over the top. And I sent Owen to the store for cheese, which turned out to be sharp cheddar because that's what was on sale, but I really don't like sharp cheddar when it's not moist, so that was a bust, too.
Anyway, the soup was a complete disappointment. But what saved the meal was the fragrant beer bread (OK, not that I could eat it--I made myself a Bob's Redmill gluten-free loaf in the bread machine) we served alongside. Now Owen tells me that if I do not mention that 1) I got the bread recipe from Margaret, and 2) he spent the whopping 5 minutes to mix it up, because I made him so I wouldn't have to handle the gluten, he will expose me as a fraud on his new website he will create at citymousephillyisafraud.com. But seriously, how corny is it that I spend hours on dinner, and the only good part was the 5 minute bread?
Here's the recipe for the bread (I'm withholding the lentil soup recipe so no one will be tempted to try it):
Margaret's Beer Bread
Preheat oven to 350 degrees.
In a bowl, mix:
3 c whole wheat flour (or white, if you prefer),
3 t baking powder
1 t salt
2-3 T sugar
Gradually mix one 12 oz. room temp. beer in with the flour until bread is kneedable and doesn't stick to your hands (you either have to drink the last swallow of beer or add a little bit of extra flour). Bake in greased bread pan for 45 min to an hour.
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