Eating my black bean soup reminds me that I have a recipe for Ashe Reshteh that a friend of mine sent me. It's a thick noodle and lentil soup that I've been planning to make. The traditional recipe uses whey and beef broth, but I have some thoughts on how to get around that.
The problem is that it is a hard soup to make in small quantities. I will need to develop my strategy and perhaps cook it on Sunday.
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