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This one, from Melissa Clark, using red lentils.

 

This one, from Moosewood, using brown lentils.

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

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Speaking of French green lentils, here's a recipe I've bookmarked but haven't tried yet (but I will soon): Puy lentils with pork and prunes

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

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    • By Kasia
      EXQUISITE JERUSALEM ARTICHOKE SOUP
       
      Jerusalem artichoke, also called sunchoke or earth apple, has been known in Poland since the first half of the XVIII century. It is a vegetable especially recommended for diabetics because it reduces the amount of blood glucose. Those who would like to lose weight should also reach for it. Jerusalem artichoke contains a lot of potassium so it reduces blood pressure, and inulin which reduces high cholesterol.

      I have looked suspiciously at the packaging of Jerusalem artichoke a few times. Only the soup I ate in a Warsaw restaurant convinced me to buy it. I prepared my own version of cream of Jerusalem artichoke. I found the recipe at the Polish page zakochanewzupach. However, I used my own spices. I served this soup with mushroom crisps and parsley olive oil. It was really excellent.

      Ingredients (for 4 people):
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      200g of potatoes
      1 big onion
      2 tablespoons of oil
      500ml of vegetable stock
      400ml of coconut milk
      2 mushrooms
      fistful of parsley
      2 tablespoons of olive oil
      salt and white pepper

      Dice the onion and fry lightly in oil. Peel the Jerusalem artichokes and potatoes and cube them. Add the vegetables to the onion and fry for a while on a low heat. Don't brown them. Put everything into a pot, add the vegetable stock and boil until the vegetables are soft. Add the coconut milk, spice it up with the salt and white pepper and boil for a while. Blend the soup thoroughly. If it is too thick, add more vegetable stock. Cut the mushrooms into thin slices. Fry the slices in oil until they are gold and crunchy. Grind the parsley in a mortar with a pinch of salt. Add the olive oil while grinding constantly. Serve the hot soup with mushrooms crisps and parsley oil.

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    • By liuzhou
      Clam Soup with Mustard Greens - 车螺芥菜汤
       

       
      This is a popular, light but peppery soup available in most restaurants here (even if its not listed on the menu). Also, very easy to make at home.

      Ingredients

      Clams. (around 8 to 10 per person. Some restaurants are stingy with the clams, but I like to be more generous). Fresh live clams are always used in China, but if, not available, I suppose frozen clams could be used. Not canned. The most common clams here are relatively small. Littleneck clams may be a good substitute in terms of size.
       
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      Mustard Greens. (There are various types of mustard green. Those used here are  芥菜 , Mandarin: jiè cài; Cantonese: gai choy). Use a good handful per person. Remove the thick stems, to be used in another dish.)

      Garlic. (to taste)

      Chile. (One or two fresh hot red chiles are optional).

      Salt.

      MSG (optional). If you have used a stock cube or bouillon powder for the stock, omit the MSG. The cubes and power already have enough.

      White pepper (freshly ground. I recommend adding what you consider to be slightly too much pepper, then adding half that again. The soup should be peppery, although of course everything is variable to taste.)

      Method

      Bring your stock to a boil. Add salt to taste along with MSG if using.

      Finely chop the garlic and chile if using. Add to stock and simmer for about five minutes.

      Make sure all the clams are tightly closed, discarding any which are open - they are dead and should not be eaten.

      The clams will begin to pop open fairly quickly. Remove the open ones as quickly as possible and keep to one side while the others catch up. One or two clams may never open. These should also be discarded. When you have all the clams fished out of the boiling stock, roughly the tear the mustard leaves in two and drop them into the stock. Simmer for one minute. Put all the clams back into the stock and when it comes back to the boil, take off the heat and serve.
    • By emmeyekayeee
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