Some ingredients in lentil soup are just for flavor

fd1notebook01z-k.jpg-22112016-0016
Laayla Smith, Janiyah Green, Jazelle Minor, Radiant Magnetic, instructor Lisa Krader, Nylah Williams, instructor Debbie Skolnick, and India McLeod get ingredients ready for lentil soup during week 5 of the fall 2016 My Daughter's Kitchen cooking program at Wissahickon Charter School, Awbury campus.

Usually we eat everything we cook, but not this time. The bay leaves used to flavor the soup should be removed. "Why?" asked India McLeod. Because they are too hard to swallow and might make you choke. And, we put the knob and leaves of the celery in the soup for more flavor, but they should be removed along with the bay leaves.

"Beans again?" complained Janiyah Green, "And there are stones in the lentils?" Sometimes, so that's why we rinse them. And, they're peas. "They don't look like peas!" said Nylah Williams. 

All agreed that the waldorf salad was good, but the amount of lemon juice was too much. "It tastes kind of tart," said Radiant Magnetic.

In their journals, Jazelle Minor wrote: "I didn't really like the soup, because it had a lot of beans in it." Laayla Smith agreed. Someday, we hope, they will change their minds!

Lisa Krader, Debbie Skolnick