I've had many a French Lentil style soups in my time, but what was different about this one and what I loved about this soup other than the Puy lentils was the undertones of the Balsamic vinegar, enhanced further by a garnishing of minced piquant capers and in place of croutons, some fried pine-nuts. This soup had real depth of flavour!
These pine nuts scattered over this soup were given to me by a friend who had just come back from Pakistan. The pine nuts were still in there shells too so took time to shell, but I didn't mind it. I have never thought about it before, but Pine Nuts do have that cheesy greasy texture and I can totally now see why pine nuts are used in vegan 'Parmesan' cheese recipes.
And yes there is rosemary in the soup too, hence my soup bowl posing with it.
This is the first of many Adam Sobel's Street Vegan recipes to make an appearance on my blog. For those of you who have the cookbook already will know what I am about to say - but I cannot wait to make his Maple mustard breakfast seitan strip. Every time I have gone to make it I discover I am short of an ingredient, first it was tofu, then grainy mustard and more recently celery. I will make it soon though - its bookmarked. And Jalapeno Corn Chowdah will be the next soup! I am linking this with Cooking Countdown hosted by Kitchen Flavours and Emily's Cooking Foray. You may be interested to note that I am hosting The Vegetarian Library challenge launched early this month, follow this link to find out more.