Albondigas soup. I added a poblano pepper and corn, poblano was a hot one. Manchego, extra sharp cheddar, pickled jalapeno quesadilla and avocado. There was a sangria as I needed antifreeze, it’s cold.
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Well, life is all about balance, isn’t it? 
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How was it? The duck looks perfect.
Sorry to say I didn’t enjoy it. I ate some of the duck and left most of the rest behind.
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Sous-vide butter-poached salmon and shrimp (130F, 35 minutes), over French lentils and brown rice, with some cherry tomatoes.
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I couldn’t figure out poutine, myself. Too bad the duck didn’t make up for it.
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Lentil Soup with green lentils, red bell pepper, carrots, baby spinach, onions, garlic, tomatoes, smoked paprika, cumin, sherry and chicken broth. Finished with some parmesan
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Cabot clothbound cheddar, a Jasper Hill brie type, and a blue cheese dip (Bel Gioioso blue cheese, sour cream, mayo).
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I’ve been debating adding lentils to my diet. I’ve not had them since I was a young kid, and I don’t recall liking them enough to want them as an adult (probably because the way Mom or Dad made them). This would be a good way to do so, as all of these ingredients are ones I have and are right up my alley.
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Lentil soup! So many delicious varieties out there. Perhaps deserving of it’s own thread?
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The only dried beans my mom ever made on a regular basis were New England baked beans (with salt pork). Mom never made lentils until after I graduated college. I was still living at home at that point (and she was charging me rent). She made a lentil soup with lamb and spinach in a lamb broth. I really liked it. Once I moved out, I learned how to make mujadara and kind of went from there. Crispy/caramelized onions really help sell the dish!
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OK, now THAT sounds great!
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There is already one!
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I’ve made a Persian style lentil soup a couple of months ago and it was awfully good. It’s from the Washington Post therefore behind a paywall but if you have access to it, it’s quite tasty. And if you like Indian food, dal is always a favourite.
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My mom used to make German lentil soup with knockwurst. A splash of vinegar made it perfect.
Dungees and sandwiches made from their sweetness. Jealous!
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had some peppers to get through, so braised them down and put em on some polenta. now i’m craving some lentils. 
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I started making lentil soup in college (before the age of instant ramen blocks). Very simple: sauteed onion, then lentils, water, and salt. It didn’t even need stock to be delicious.
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As I recall, the Edible Complex on College Ave. had a blissful lentil soup that went really well with their greens salad. Oh those were the good old days
