We returned this afternoon from three weeks in Peru. Three weeks of eating out, so I was ready to have something home cooked. Larry was too – and for some reason we decided on this lentil soup and garlic bread. I suffered from altitude sickness most of the trip so I had a poor appetite, but I had no problem scarfing down the garlic bread tonight. We liked the soup. Easy to make, and it’s in Fine Cooking’s recent Make it Tonight special issue (#25).

• Spiced Lentil Soup with Herbed Yogurt (Fine Cooking #62, January 2004 p. 59)
• Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)