Lentil Soup

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             FOOD FUNNY
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Here's a pearl of wisdom from Rosemary Zwick in Cape Town, South Africa:

It's said that without question, the greatest invention in the history
of mankind was beer. The wheel was also a fine invention, but the wheel
does not go nearly as well with pizza.

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             TODAY'S RECIPE
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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 (Zuppa di Lenticchie)

3 Tbs (45 ml) olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
2 medium carrots, finely chopped
1/2 cup (125 ml) finely chopped pancetta* or unsmoked bacon or unsmoked ham
1 15-oz (425 g) can of Italian tomatoes, chopped, with their liquid
1 lb (450 g) dried lentils
4 cups (1 L) 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.
Received on Mon Apr 13 22:06:01 2009