This is one of the better soups i've ever made. Here's my notes to my future self to make it the same way: i used red lentils. Make sure to rinse the lentils before putting in the soup. Skip the blending part- just chop all vegetables very fine(think all vegetables slightly larger than the size of the lentils). Add in 1-2 tablespoons of gochugaru pepper flakes, and 1/2 teaspoon of white pepper when seasoning is added to the veggies(also use every other seasoning in the recipe, these two are just extra). Salt and black pepper were about 1.5 teaspoons each. i added 1lb of stew meat(small beef chunks) lightly seared it first in another pan (seasoned with more gochugaru pepper flakes only) then added it in the soup recipe with the liquids. Cut the meat in to smaller pieces next time(think 1 inch pieces). Only cook for 30 minutes, any longer would make the lentils overdone for my liking.
The rest of the soup was made according to the recipe.
This is easily going in to my winter soup rotation. I ate 3 bowls. It makes a good amount of soup.
