Saturday, April 25, 2009

Spare a Dime, Spoil a Child


Continuing merrily along with our New Depression routine of not working [though I was today, and yes!, at Third World rates], not checking bank balances, pretending there is NOT a lizard in my flat and contemplating mid-century ethnic and not so much cuisines…

Lentil soup. Old school. But I will provide the obvious tips for retrofitting it to almost any regional culture. And sorry about the pic, but the only thing lentil soup is not…is pretty.

Nothing soothes, fortifies, charms, fills one up as much as this. And, as we require, it is seriously dirt cheap. Not to mention, simple as hell to prepare.

Lentil Soup – Platonic Ideal Version
1 meaty ham bone or 1 large ham hock
6 cups water
1 1/2 cups dried lentils
2 cups sliced carrots, about 3 to 4 medium carrots
1 cup chopped celery
1 cup chopped onion
2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
1 bay leaf
Preparation:
In a stock pot or large kettle, combine ham bone, water, lentils, carrots, celery, onion, salt, sugar, pepper and bay leaf. Cover and bring to a boil; reduce heat and simmer for about 1 hour, or until lentils are tender.
Take out ham bone or hock and remove meat. Chop meat and return to lentil soup. Remove bay leaf. Lentil soup serves 6.

Caveats: Yes, you can sauté the veggies in butter for a bit, and that does deepen the flavor. One might puree a third of it and add it back [or just cook it another half hour if you happen to be appliance-free]. You can add fresh or canned tomatoes, sliced kielbasa, even kale. Thyme or tarragon for the French version; cumin for Middle Eastern Vague; diced potatoes, marjoram and paprika for Central Europa.

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