Green lentil soup with lime This weekend's offering from The Soup Book contained home-made chicken stock, fresh thyme, green lentils, and the grated zest and juice of a lime (I can't claim it was the organic lime required by the recipe). The recipe is from the Pulses and Nuts section of the book. I made it for our lunch today. The slight tang of the lime contrasted with the stock. It was somewhat thicker than I expected - more eating than drinking in it - but very tasty. I wonder should I use more stock or let the lentils cook longer if I make it again. Nettles A friend kindly sent me a booklet from the RTE Guide , entitled The Restaurant Recipe Collection . She had marked Michael Healy Rae's recipe for nettle soup for my attention. The Soup Book also has a recipe using nettles, which are in season from March to October inclusive. The two recipes are quite different. Rae's recipe calls for a wider range of ingredients including butter, onions, leeks, celery, po...