October 1997

Topsham, 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.

Kim's Lentil Soup

2 tablespoons olive oil

1 large mild red onion, peeled and chopped

4 carrots, peeled and roughly chopped

4 rashers smoked dry cured bacon,cut into small strips

3 sticks celery, roughly chopped

2 cloves garlic, peeled and finely chopped

500g puy lentils (no others will do!)

about 2 litres vegetable or chicken stock

Handful fresh parsley, roughly chopped

Salt and freshly ground black pepper

Heat the 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.

Wine Suggestion: Warming foods cry out for warming wines: try this filling soup with a bottle of Murrieta Rioja or with a dense, punchy Montepulciano d'Abruzzo.

Copyright © Marc and Kim Millon 2000

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