Sunday, July 27, 2008

Summer doings

I'm not the only one who's been a blogging slacker. Keera and Ted, among many others, are also having a hard time trying to keep up with their regular posting schedules. In my case, the distraction is coming from seasonal fun, summer projects, and lots of cooking, so here's a bit of (my own) food porn for you all -- a recent potage of lentils. Yum!


Potage of Lentils
from The Ultimate Soup Bible, by Anne Sheasby

This traditional Jewish soup is sometimes known as Esau's soup. Red lentils and vegetables are cooked and pureed, then sharpened wiht lots of lemon juice.

(serves 4)
3 tablespoons olive oil
1 onion, chopped
2 celery sticks, chopped
1 or 2 carrots, sliced
8 garlic cloves, chopped
1 potato, peeled and diced
9 ounces/generous 1 cup red lentils, picked over and rinsed
4 cups vegetable stock (I use Redi-Base)
2 bay leaves
1 or 2 lemons, halved
½ teaspoon ground cumin, or to taste
cayenne pepper or tabasco sauce, to taste (I used a lot of cayenne)
salt and ground black pepper
lemon slices and chopped fresh Italian parsley, to serve

1 Heat the oil in a large pan, Add the onion and cook for about 5 minutes, or until softened. Stir in the celery, carrots, half the garlic and all the potato. Cook for a few minutes until beginning to soften.

2 Add the lentils and stock to the pan and bring to a boil. Reduce heat, cover and simmer for about 30 minutes, until the potato and lentils are tender.

3 Add the bay leaves, remaining garlic and half the lemons to the pan and cook the soup for a further 10 minutes. Remove the bay leaves. Squeeze the juice from the remaining lemons, then stir into the soup, to taste.

4 Pour the soup into a food processor or blender and process until smooth. (You may need to do this in batches.) Top the soup back into the pan, stir in the cumin, cayenne pepper or tabasco sauce, and season with salt and pepper.

5 Ladle the soup into bowls and top each portion with lemon slices and a sprinkling of chopped fresh Italian parsley.

(Variation: On a hot day, serve this soup cold, with even more lemon juice.)

Energy 330kcal/139lkJ; Protein 16.3g; Carbohydrate 48.1g, of which sugars 4.7g; Fat 9.4g, of which saturates 1.4g; Cholesterol 0mg; Calcium 50mg; Fiber 4.5g; Sodium 44mg.


Buck said...

My favorite food porn site!

One of these days you are gonna have to start supplying recipes.

alice said...

I've been pretty slack with the food photos lately, and I think I have a bit of backlog. I've wondered about posting recipes, but since I often use the them straight out of the cookbooks, I haven't put them up. But I suppose if I give the cookbooks proper credit, it would be ok, wouldn't it?

Buck said...

I reckon it would be okay.

If Cindy McCain can claim recipes to be her own without proper credit I don't see why you couldn't post up recipes with the credit.

I love the food porn. I consider this place "Alice's Restaurant" :-)

alice said...

:-D Well, fine, then! And I'll start with this recipe (appended above)!