French Lentil Soup
 Lucy's Kitchen
Lucy Waverman
We eagerly await any new book from Lucy Waverman with great anticipation. Lucy’s
home cooking is a magical blend of the simple and sophisticated, informed by
her love of international travel and her Scottish roots. In what is probably
her most personal book, Lucy celebrates the kitchen as the heart of her home.
She also embraces another part of her past - as a cooking teacher - in highlighting
the various techniques and ingredients integral to bringing meals to the table
quickly and tastefully every day. Rob Fiocca’s glorious photography adds
another element of pleasure to a book we will reach for again and again. Hardcover,
288 pp, $39.00.
Serves 4
Use the small green French lentils - called lentils du Puy - if they
are available. Otherwise use the larger brown lentils.
1 head of garlic
4 cups of water
1/4 cup olive oil
1 cup chopped onions
1 cup lentils du Puy
1/4 cup chopped parsley
1 tbsp lemon juice
Salt and freshly ground pepper
2 tbsp plain yogurt
1 tsp chilli oil
Combine garlic and water in a pot and bring to a boil. Boil for
2 minutes. Drain, reserving cooking water. Peel garlic cloves.
Heat 1 tbsp olive oil in a pot over medium heat. Add onions and
garlic cloves and saute for 3 minutes.
Add lentils, reserved water and remaining 3 tbsp oil and bring to
a boil. Cover and simmer for 30 to 45 minutes, or until lentils are
soft.
Puree soup (soup doesn't have to be completely smooth) and return
to pot. Stir in parsley, lemon juice, salt and pepper and reheat.
If soup is too thick , add a little water.
Combine yogurt and chili oil in a bowl and streak over soup when
serving.
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