Daylight Savings Time. We all know we set our clocks ahead one hour this past weekend. It has been a rough transition for my family. I have been having trouble falling asleep, my daughter has been having trouble staying asleep, and we all have yet to wake up on time this week.
One major positive to switching to Daylight Savings Time is I now have natural light at dinner time. Which means I have natural light for taking pictures of my dinner! I felt so uninspired during the long, dark winter that I hardly felt like taking any photos for French Fridays with Dorie, and would even postpone making something because of not wanting to take the pictures. Now I can find my inspiration again!
For this week’s recipe I did indeed take advantage of that natural light. We made Orange-Scented Lentil Soup. It is a basic lentil soup flavored with a strip of orange peel, peppercorns, coriander seeds, a clove, and fresh ginger. After the lentils are tender, everything (including the orange peel!) is pureed. Serve with a dollop of plain yogurt.
This was OK, but we didn’t love it. The orange peel gave the soup a slightly bitter taste. It’s possible the piece I used was bigger than what the recipe recommended, but next time I would remove the peel before pureeing the soup. I liked the ginger and other seasonings. The yogurt provided a nice contrast to the flavors.