Tonight we're celebrating the kidlet's first report card. All A's..<the
crowd roars approval!> When asked what she wanted to eat for her special
meal she chose "sandwiches."
Huh??
Nothing more special than that? No particular requests for a type of
sandwich? Ok.. doesn't matter. I've volunteered to do an extra 8 hour
shift tonight at work so have to catch some zzzzzz's and figure out
dinner before leaving for work at 10:15 PM. I don't feel like going out
shopping for anything so after scrounging about I've decided tonight
we're doing lentil soup and egg salad sandwiches. Nothing fancy, nothing
very time consuming..cheap eats in fact.
I have the hard boiled eggs cooling in iced water now, and I'll probably
be adding just a bit of green onion, minced celery, mayo and perhaps a
smideon of Coleman's mustard and either dill or curry powder. Not sure
yet. I rarely eat egg salad so I'm no expert. Best egg salad I ever ate
was on a short flight between Amsterdam and London on KLM and they
managed to serve incredibly tasty little egg salad sandwiches (with
watercress I believe) and a drink on an hour long flight. Great taste,
very welcome late morning meal.

>
> * Exported from MasterCook *
>
> Lentil & Carrot Soup
>
> Recipe By :
> Serving Size : 6 Preparation Time :0:00
> Categories : Soups & Stews
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 large onions -- chopped
> 5 large carrots -- grated
> 1/2 teaspoon marjoram
> 1/2 teaspoon thyme
> 1/4 cup olive oil
> 1 16 oz can whole tomatoes, broken up as soup cooks
> 5 cups chicken, beef or vegetable stock
> 1 cup lentils -- rinsed
> 1 teaspoon salt
> 1/4 teaspoon pepper
> 1/3 cup white wine
> 1/4 cup chopped fresh parsley
> shredded cheddar cheese
>
>
> Saute onion, carrot in oil with marjoram and thyme.
> Add tomatoes, stock, lentils, salt and pepper. Bring to boil, Lower heat and cover and simmer about 1 hour till lentils are tender.
> Add wine and parsley- simmer 2 min
> Serve with cheese on top

On Oct 25, 7:17 am, Goomba38 > wrote:
> Tonight we're celebrating the kidlet's first report card. All A's..<the
> crowd roars approval!> When asked what she wanted to eat for her special
> meal she chose "sandwiches."


Don't you just love it when you conjure some exotic faire in your
head, for a celebration event for a kid - AND THEN you break down and
ask them what they'd like for dinner? I have a couple grandkids, who
will choose Grilled Cheese sandwiches are Macaroni and Cheese nearly
every time.

Myrl Jeffcoat

Congrats to the kidlet.


I first discovered lentil soup in Vegetarian Epicure. Her recipe calls
for tomato paste, dill, tarragon, and garlic.


--Lia

Myrl Jeffcoat wrote:
> On Oct 25, 7:17 am, Goomba38 > wrote:
>> Tonight we're celebrating the kidlet's first report card. All A's..<the
>> crowd roars approval!> When asked what she wanted to eat for her special
>> meal she chose "sandwiches."
>
>
> Don't you just love it when you conjure some exotic faire in your
> head, for a celebration event for a kid - AND THEN you break down and
> ask them what they'd like for dinner? I have a couple grandkids, who
> will choose Grilled Cheese sandwiches are Macaroni and Cheese nearly
> every time.
>
> Myrl Jeffcoat

LOL.. not unlike preferring the box to the toy that came in it when they
were little, eh?
Well... I am going a step further in my simple celebration meal. I
whipped up a batch of oatmeal bread for the sandwiches. It will be good
with egg salad or a simple PB &J. I swear it has been 10 or more years
since I made bread. I'd forgotten how easy, how soothing it is to do.
Not to mention how quick? All mixed, kneaded and shaped by hand the old
fashioned way.
Now, the question I ask myself is... why don't I do it more often??
It is a very *satisfying* feeling.

Julia Altshuler wrote:
> Congrats to the kidlet.
>
>
> I first discovered lentil soup in Vegetarian Epicure. Her recipe calls
> for tomato paste, dill, tarragon, and garlic.

I first learned to make tasty lentil soup as a young bride looking for
cheap fast food. Before that it was just brown mud to me. Ugh. But the
addition of all those carrots and onions as well as the broken up
tomatoes makes for a pretty soup as well as very tasty. I love the
marjoram and thyme in this recipe. I'm trying to imagine it with dill,
tarragon and garlic....?

Goomba38 > wrote:

> I don't feel like going out
> shopping for anything so after scrounging about I've decided tonight
> we're doing lentil soup and egg salad sandwiches.

Here is a recipe I like, from _Twelve Months of Monastery Soups_ by
Brother Victor-Antoine d'Avila-Latourrette. I usually replace "curry
powder" with garam masala and sometimes water with chicken stock.

Victor

Spicy Indian Soup
4-6 servings

1/3 cup olive oil
2 onions, chopped
2 garlic cloves, minced
2 1/2 cups brown or green lentils
8 cups water
2 carrots, peeled and finely sliced
2 celery sticks, finely sliced
1 teaspoon ground coriander
1 teaspoon cumin
1/2 teaspoon curry powder
1/2 teaspoon paprika
6 tablespoons lemon juice
2 teaspoons grated lemon peel
salt and pepper to taste

1. Pour the oil into a large soup pot. Add the onions, garlic, and
lentils. Sauté gently over low heat for about 3 minutes. Stir
continually and watch that the vegetables don't stick at the bottom of
the pot.

2. Pour the water into the mixture, stir, and raise the heat to medium.
Bring the soup to a boil and add the carrots and celery. Boil for about
20 minutes and then lower the heat to low-medium.

3. Add the coriander, cumin, curry, paprika, lemon juice, lemon peel,
salt, and pepper. Stir well and cover the pot. Let the soup simmer
gently for about 45 minutes. Check the seasonings and serve hot.

Victor Sack wrote:

> Here is a recipe I like, from _Twelve Months of Monastery Soups_ by
> Brother Victor-Antoine d'Avila-Latourrette. I usually replace "curry
> powder" with garam masala and sometimes water with chicken stock.
>
> Victor
>
> Spicy Indian Soup
> 4-6 servings

Yummmmm! There is something so *right* about lentils with curry (or
garam masala!) I love the combination.