Barbara made a very good and healthy soup using primarily red lentils, other vegetables, and lots of fresh ginger. I learned it was in process when I saw the prep work all done on the counter (except for the lentils, which were still in a jar):
I have no pics of the finished product, which looked as bright as it tasted, but here is the recipe, if you are interested.
But the real story that day was a revelation I had while sitting at the kitchen counter, nibbling before supper while the soup was simmering. One of the wines I was drinking that week was a 2012 Benaza Godello from Spain, suggested by my friends at Social Wines. I had tried a couple of glasses on two different days earlier in the week, but I was unimpressed each time. That afternoon, Barbara had cut the edges off a loaf of Tuscan pane which she then converted into cubes, and with sprinkles of salt and garlic powder, she toasted them in the oven — and voilà! Croutons.
There was a little too much good bread along the edges of her crusts to throw them out, so I put the crusts on the counter, opened a container of Spanish-style assorted olives, and poured some top-notch olive oil in a bowl for bread-dipping, while I sipped on the Godello. Mirabile dicta. The wine was transformed into a delightful libation, apparently just by combining it with these unassuming food elements. So once again, the lesson is that wine and foods together are often the best way to consume either one.