Noodle soups are the best because they’re everything you love about an entree without any of the fuss. You’ve got your carbs, protein, and veggies all in one place! In this recipe, creminis and brown lentils team up to create a beefy soup that hits all the noodly notes. I love cavatappi because it holds its own with all of the hearty ingredients and won’t fall apart if you have leftovers. If you can’t find it, fusilli would be nice, too. Using dried lentils is crucial here to create a rich, complex broth, so don’t sub cooked lentils, lazypants. There’s a lot of finger-wagging on the best way to clean mushrooms. If you’re on a televised cooking competition, sure go ahead and wipe each precious one with a damp kitchen towel that has no cat hair on it. But if you’re in the privacy of your own kitchen, go ahead and wash them in a bowl with cold water, swishing them around a bit to get the dirt off, then drain, trim, and slice. It’s okay if they get waterlogged because, guess what, they’re going in soup anyway.
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