After a night of heavy meals, we opted for a light brunch. Recipe here: https://cooking.nytimes.com/recipes/1016062-red-lentil-soup-with-lemon We used 1 lemon and ½ lime for acidity and balance, and we garnished with fried onions (from an Indian grocery store) instead of fresh cilantro. This recipe can be vegetarian if you use vegetable broth instead of chicken broth. (Oct. 2017)
Cooking Adventures 