Devon 12 October 1997A
sudden cold front that has brought fresh northerly winds following the
mild Indian summer we enjoyed throughout September has meant that we've
started having log fires in the evenings now. We've also begun turning
our thoughts to warming foods which taste so good after outdoor activities
in the cold. This weekend, the tides were just right for some end of
season sailing on the River Exe, and we returned exhilarated and glowing
as well as hungry for this filling favourite, a thick, bowl of piping
hot lentil soup enjoyed with Anna Evan's homemade bread.
mild red onion, peeled and chopped
peeled and roughly chopped
smoked dry cured bacon,cut into small strips
celery, roughly chopped
garlic, peeled and finely chopped
lentils (no others will do!)
litres vegetable or chicken stock
fresh parsley, roughly chopped
freshly ground black pepper
oil in a large saucepan. Add the bacon and saute until slightly browned.
Add the onion, carrots, celery and garlic and brown over a gentle heat.
Rinse the lentils under cold running water and remove any pieces of
grit. Add them to the vegetables and then pour over the stock. Bring
to the boil, season and allow to simmer until the lentils are tender,
about 3 hours. Just before serving sprinkle on the parsley and serve
with good, preferably homemade bread.
Suggestion: Warming foods cry out for warming wines: try this filling
soup with a bottle of Murrieta Rioja or with a dense, punchy Montepulciano
Copyright © Marc and
Kim Millon 2000