On the drive to San Antonio, among the 4 of us, there was an almost spontaneous and mutual expression of excitement for lentil soup. After a stop at the market for some dry lentils and a large carrot, I was prepared to make our gastronomical dreams come true.
See the full recipe on Moon Hooch’s food blog Cooking In The Cave.
On the way to Covington, KY, we made an overnight stop at my parents’ house in Cleveland, OH. While my mom and I hung out in the kitchen, I got busy with some rolls for the car trip ahead. My mom had a nice looking bunch spinach in the fridge, and was happy to let me use the whole bunch for the rolls. These rolls have a subtle spinach flavor, and a lovely doughy and fluffy texture. Best when served warm. Enjoy!
Makes 28 rolls