Subject: Lentil Soup
From: Unicorn (unicorn@indenial.com)
Date: Mon Jan 24 2000 - 10:41:19 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's another one from the prolific "DRSPAGHETI":
YOU KNOW YOU ARE ADDICTED TO COFFEE IF ...
You grind your coffee beans in your mouth.
You sleep with your eyes open.
You have to watch videos in fast-forward.
The only time you're standing still is during an earthquake.
You can take a picture of yourself from ten feet away without
using the timer.
The nurse needs a scientific calculator to take your pulse.
You're so jittery that people use your hands to blend their
margaritas.
You can type sixty words per minute with your feet.
You've built a miniature city out of little plastic stirrers.
People get dizzy just watching you.
Instant coffee takes too long.
You have a picture of your coffee mug on your coffee mug.
You don't even wait for the water to boil anymore.
Your nervous twitch registers on the Richter scale.
You help your dog chase its tail.
You ski uphill.
You get a speeding ticket even when you're parked.
You answer the door before people knock.
You haven't blinked since the last lunar eclipse.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Lentil soup is one of my favorites, and there is a quite acceptable
canned variety sold in US supermarkets under an Italian brand name.
This recipe, however, puts that one to shame. Try it and I'm sure
you'll agree.
Lentil Soup
3 Tbs (45 ml) olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
2 medium carrots, finely chopped
1/2 cup finely chopped pancetta* or unsmoked
bacon or unsmoked ham
1 - 15 oz (425 g) can of Italian tomatoes,
chopped, with their juice
1 lb (450 g) dried lentils
4 cups (1 L) canned or fresh chicken, beef,
or vegetable stock
3 cups (750 ml) water
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese
* Pancetta is an unsmoked Italian bacon, available in finer
supermarkets and Italian specialty shops.
Heat the olive oil in a large pot over moderate heat and saute the
onion, celery, and carrots until tender and lightly browned. Add the
pancetta, bacon, or ham, and the tomatoes with their liquid and simmer
uncovered over low heat for 20 minutes. Add the lentils, stock, and
water. Simmer covered, stirring occasionally, for 45 minutes, or
until the lentils are tender. Some lentils absorb more liquid than
others, so adjust the amount of liquid if necessary by adding more
stock or water. Season with salt and pepper. Serve with freshly
grated Parmesan cheese. Serves 6 to 8.
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