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pecuniumSo...
My father is an ovo-pesco-lacto vegetarian (mostly... he makes an exception for pepperoni and sausages on pizza). I am an omnivore, with a sad lack in love for lots of fish (esp. if one cooks it). Doesn't mean I can't cook it (I'm dab hand at poaching fish, and he called me up to talk him through blackening a piece of salmon).
Which means I get to practice my veggie cookery. Which is not a bad thing.
Today I made a potage of lentils.
2 moderate onions (about 2 cps, roughly chopped)
24 oz (more or less) vegetable stock
Dried lentils
Carrots, tomatoes, celery
Take the chopped onions, put them in a heavy bottomed pan over a low heat. Cover the pan. Let the onions caremlize a bit.
Add a splash of water. Let it reduce (you will be letting the onions do their thing for an hour, or two).
Add about half the stock. Pour in enough lentils to come almost to the level of the stock. Pour in the rest of the stock. Add spices to tastse (I used cumin, and a large clove of garlic, chopped small).
When the lentils are soft, chop up some firm tomatoes, and a couple of carrots. Toss them in. When the carrots are softened some, you can serve. At this point I add the celery, chopped to pieces which are small enough to easily get in one's mouth (this is my rule of thumb when chopping for soups, stews, etc.).
When the celery is softend, but still has some crunch, the carrots will be perfect, the tomatoes still coherent enough to have texture; and a bit of tang. The lentils will be a smooth mass, with enough definition to seem sort of distinct.
My father is an ovo-pesco-lacto vegetarian (mostly... he makes an exception for pepperoni and sausages on pizza). I am an omnivore, with a sad lack in love for lots of fish (esp. if one cooks it). Doesn't mean I can't cook it (I'm dab hand at poaching fish, and he called me up to talk him through blackening a piece of salmon).
Which means I get to practice my veggie cookery. Which is not a bad thing.
Today I made a potage of lentils.
2 moderate onions (about 2 cps, roughly chopped)
24 oz (more or less) vegetable stock
Dried lentils
Carrots, tomatoes, celery
Take the chopped onions, put them in a heavy bottomed pan over a low heat. Cover the pan. Let the onions caremlize a bit.
Add a splash of water. Let it reduce (you will be letting the onions do their thing for an hour, or two).
Add about half the stock. Pour in enough lentils to come almost to the level of the stock. Pour in the rest of the stock. Add spices to tastse (I used cumin, and a large clove of garlic, chopped small).
When the lentils are soft, chop up some firm tomatoes, and a couple of carrots. Toss them in. When the carrots are softened some, you can serve. At this point I add the celery, chopped to pieces which are small enough to easily get in one's mouth (this is my rule of thumb when chopping for soups, stews, etc.).
When the celery is softend, but still has some crunch, the carrots will be perfect, the tomatoes still coherent enough to have texture; and a bit of tang. The lentils will be a smooth mass, with enough definition to seem sort of distinct.
