The NYTimes published a lentil soup recipe. I really want to make it. The recipe looked pretty easy until I got to this line: A bouquet garni made with a bay leaf, 2 sprigs each thyme and parsley, and a Parmesan rind. I had no idea Parmesan had a rind! I thought it just came in a plastic bottle with a big green top. And I never heard of a bouquet garni before although I do get what they mean. I will probably make this recipe, I’ll just find another way of doing the garnished bouquet.