It's bright, rich and hearty, and for Reid Branson of Seattle, that has been more than enough.
Can you imagine eating the same lentil soup at your desk for lunch virtually every workday for almost two decades?
“I’m a vegetarian, and getting a reliable source of protein every day at lunch is important to me,” Branson, 63, told me in a phone interview. “Plus, it’s fun to make. It’s got a rhythm to it. And at this point, I can do it without looking at the recipe.”This all started when his favorite brand of canned soup, his previous workday lunch habit, changed the recipe to something he didn’t enjoy.
In case you think he would get bored by something he has eaten thousands of times, far from it. Even though he always uses the same ingredients, “the soup never really tastes the same,” he said. “It’s always a little bit of a surprise: The onion came out strongly this time, or that’s a really good butternut squash. If I hadn’t made it as often as I had, I’d never have noticed that.
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